Side Dish (4)
Main Course (2)
Soups & Stews (2)
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
To give this golden dish more color, add a diced ripe tomato.
This family recipe for the traditional Greek spinach pie offers a welcome variation with rice and mixed greens.
At once earthy and fresh, this ragout makes for an elegant side dish. We prefer to use dried morels for this recipe because their soaking water can be reduced to a rich broth. This recipe appeared in Coleman Andrews’s article “Peas Please” (March/April 1996).
This salad can be adapted for just about any assortment of fresh vegetables.
This Greek side dish of brightly flavored and tender artichoke hearts and fava beans comes from SAVEUR editorial assistant Maria Xerakia, whose family serves it for their traditional Easter meal.
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