Saveur.com - Authentic Recipes, Food, Drinks and Travel

8 results
Narrow Results You've Selected: Potato Roast Spring Remove all Source Saveur (7) Jamie Oliver (1) Difficulty Medium (4) Easy (2) Hard (1) Course Main Course (7) Side Dish (2) Appetizers (1) Beverages (1) Dessert (1) Show all... Salad (1) Cuisine Italian (2) Mexican (2) English/Scottish (1) Greek (1) Other (1) Occasion Easter (6) Christmas (2) Thanksgiving (1) Topic Recipe (8) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Spring"; var omni_prop8 = "Main Ingredient:Potato,Technique:Roast,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 09/14/2011 Roasted Potatoes Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within. Issue #141 04/05/2007 Fresh Ham with Red Chile Marinade A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it. Issue #55 04/04/2007 Roast Lamb with Potatoes This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year. Issue #17 12/04/2000 Stuffed Roast Suckling Pig This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays. Issue #16 04/05/2007 Roast Suckling Lamb with Potatoes Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue. Issue #11 03/26/2013 Menu: An Italian Easter This spring Easter menu is pure celebration food perfect for your entire extended family. Does Not Apply 07/22/2008 Easter Lamb Most recipes for a roasted leg of lamb call for slow, low-temperature cooking. This recipe by Jamie Oliver is an exception: Oliver suggests cooking the meat for just one and a half hours at 425 degrees, and the results are as tender and juicy as can be. A simple accompaniment of simmered potatoes, carrots, and fennel makes for a great centerpiece entrée. Does Not Apply Source: Jamie Oliver 10/02/2001 Roast Lamb with Almond Pesto and Crushed Potatoes Cabernet sauvignons and cabernet blends are the perfect accompaniments to this lamb dish. Does Not Apply