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03/19/2013
Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
01/05/2009
Onion Tart with Goat Cheese
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
Issue #117
11/23/2012
Cream Cheese Cinnamon Rolls
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
Issue #114
10/28/2007
Breakfast Biscuits
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
Issue #80
02/03/2009
Butterhorn Rolls
Served warm with butter, these flaky rolls are sure to please your guests.
Issue #62
04/17/2007
Mother's Asparagus Luncheon Dish
Cream, butter, bread crumbs, and cheese make this asparagus casserole a deliciously decadent side dish. This recipe was given to us by Margaret Barstow, who got it from a friend's 89-year-old grandmother. The recipe appeared alongside David Nussbaum’s piece, “Hadley Grass” (April 2001), about asparagus farming in Massachusetts.
Issue #50
04/04/2007
Greek Easter Bread
This braided bread is traditionally perfumed with the essence of makhlépi, the seeds of Mediterranean wild cherries.
Issue #17
08/08/2007
Swedish Coffee Bread
The recipe for this sweet bread came from Sweden (via Finland) to New Jersey in the 19th century.
Issue #14
04/05/2007
Bread with Prosciutto and Olives
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.
Issue #11
05/06/2002
Georgene's Fluffy Rolls
These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50's.
Issue #11
04/26/2012
Artichoke Stuffed Mushrooms
This retro-feeling appetizer pairs briny artichokes and earthy mushrooms.
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04/04/2012
Hot Cross Buns
These sweet spiced buns, best when freshly hot out of the oven, are traditionally served on Easter, marked with a cross to symbolize Jesus's crucifixion.
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04/03/2012
Paraguayan Chipa (Easter Breakfast Bread)
Traditionally associated with Easter, this cheese bread from Paraguay has a dense chewy texture similar to the classic wheat bialys New Yorkers are so fond of.
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02/27/2012
Cranberry Farro Quick Bread
Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread.
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03/30/2010
Coconut Cake
This recipe comes from our assistant kitchen director, Ben Mims, whose family enjoys coconut cake every Easter.
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03/29/2010
Spanakopita (Spinach Pie)
This savory Greek pie fits in a 9” x 13” baking dish and is perfect for feeding a crowd. We based this recipe on one given to us by SAVEUR editorial assistant Maria Xerakia.
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