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Narrow Results You've Selected: Vegetables Spring Saute French Remove all Source Saveur (12) Difficulty Easy (8) Medium (4) Course Main Course (4) Side Dish (4) Appetizers (3) Salad (3) Soups & Stews (1) Occasion Easter (1) Topic Recipe (12) 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 = "Cuisine:French"; var omni_prop8 = "Main Ingredient:Vegetables,Season:Spring,Technique:Saute,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 03/07/2012 Cream of Watercress Soup Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course. Issue #145 03/27/2013 Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou) Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée. Issue #130 05/11/2010 Artichoke Hearts Stewed in Olive Oil (Artichauts à la Barigoule) Olive oil and lemon juice complement tender artichokes in this Provençal dish. The recipe comes from The Vanderbilt, a restaurant in Brooklyn, New York. Continue... Issue #129 08/29/2007 Anchovy Dip with Crudités (Anchoïade) This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables. Issue #98 01/25/2008 Morel Tarts with Baby Fava Beans Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas. Issue #94 12/15/2005 Salad of Lamb Sweetbreads and Cèpes The lamb sweetbreads required in this recipe may be special-ordered from your butcher. Issue #79 10/23/2000 Skate Cooked in Clarified Butter with a Brunoise of Fruit and Vegetables in Vinegar Sauce In the hands of the Apicius kitchen staff, careful peeling and precision dicing transform fruits and vegetables into the mixture of tiny flavor-filled jewels known as a brunoise. Issue #35 03/08/2007 Milk-Fed Veal Sweetbreads in the Old Style Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic. Issue #32 03/08/2002 Haricots Verts and Snow Peas Sautéed in Butter This dish is best made with young fresh vegetables. Issue #29 03/06/2007 Chanterelle Salad Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad. Issue #19 09/11/2007 Lobster with Shallots, Tomatoes, and Cayenne This is Brittany's most famous seafood dish—every Breton chef has a favorite version. Issue #10 02/15/2007 Crab Salad with Two Celeries The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad. Issue #6