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Narrow Results You've Selected: Vegetables Spring Roast Easy Remove all Source Saveur (14) Wandering Chopsticks (1) www.foodandwine.com (1) Course Side Dish (6) Main Course (5) Salad (4) Appetizers (3) Cuisine American (8) Spanish/Portuguese (2) Vegetarian (2) Vietnamese (2) Gluten-Free (1) Show all... Mexican (1) Occasion Easter (4) Christmas (2) Thanksgiving (2) Backyard BBQ (1) Passover (1) Topic Recipe (16) 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 = "Difficulty:Easy"; var omni_prop8 = "Main Ingredient:Vegetables,Season:Spring,Technique:Roast,Difficulty:Easy"; 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 04/02/2007 Tagliatelle with Chive Oil and Cremini Mushrooms This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf. Issue #101 12/06/2005 Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée. Issue #77 01/09/2006 Roasted Serrano Chiles These chiles are a common bar snack in Monterrey. Issue #76 01/09/2006 Wood-Fire-Roasted Piquillo Pepper with Olive Oil and Garlic For this dish, Riojans typically use jarred piquillo peppers already roasted over a wood fire and peeled. Issue #75 12/05/2005 Baby Beets with Herb Salad and Warm Chèvre Use the freshest salad greens and herbs you can, organic if possible, for this salad. Issue #75 10/03/2008 Beet and Walnut Salad This colorful salad is best served at room temperature. Issue #61 09/12/2005 Honeyed Roast Lamb with Spinach and Pine Nuts This recipe is from the Moorish city of Seville and showcases the infusion of their culture into Spain's cuisine. Issue #61 09/12/2005 Beets with their Greens with Aioli Prune restaurant in Manhattan serves beets and greens this way. Issue #61 08/30/2005 Sea Scallops with Belgian Endive and Cherry Tomatoes Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season. Issue #59 04/11/2013 Roasted Garlic and Sweet Potato Crostini Roasted garlic adds surprising depth of flavor to this crisp and creamy, sweet and savory crostini. Does Not Apply 03/21/2013 Roasted Sunchokes with Thyme, Grape Tomatoes and Lemon Roasting sunchokes brings out their sweet, nutty flavor. Does Not Apply 05/08/2012 Vietnamese Lettuce Wraps A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce. Does Not Apply 04/13/2010 Roasted Herb Chicken with Morels and Watercress Salad Tender watercress and morels mushrooms are perfect springtime companions for a chicken that's roasted with herbs and white wine. This recipe comes from Kevin O’Conner, former wine director at Spago restaurant, and was originally published in Food and Wine. Does Not Apply Source: www.foodandwine.com 04/13/2010 Squab and Braised Peas In this dish, the recipe for which is based on one in Game: A Cookbook by Trish Hilferty and Tom Norrington-Davies (Absolute Press, 2009), smoky braised peas pair perfectly with pan-roasted squab. Does Not Apply 09/09/2009 Vietnamese Chicken and Cabbage Salad This Vietnamese chicken salad with cabbage, vinegar-infused onions, and a Vietnamese fish sauce dressing is hearty without being heavy. Continue... Does Not Apply Source: Wandering Chopsticks