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

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Narrow Results You've Selected: Vegetables Slow Cook Medium Spring Remove all Source Saveur (8) Star Chefs (2) Delicious Days (1) Moosewood Restaurant (1) Course Main Course (8) Salad (2) Side Dish (2) Soups & Stews (2) Appetizers (1) Cuisine Italian (3) American (2) French (2) Caribbean (1) Central/South American (1) Show all... Mexican (1) Moroccan (1) Southern/Soul Food (1) Southwestern (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 = "Season:Spring"; var omni_prop8 = "Main Ingredient:Vegetables,Technique:Slow Cook,Difficulty:Medium,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 12/05/2005 Calves' Feet Salad This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet. Issue #75 12/05/2005 Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish. Issue #75 06/21/2007 Venetian-Style Rice and Peas This traditional dish is one of the recipes that, for us, defines the food of Venice. Issue #38 06/21/2007 Risotto with Scampi and Radicchio If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp. Issue #38 11/07/2000 Seven-Vegetable Couscous Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same. Issue #25 11/07/2000 Dried Shrimp Cakes with Cactus Salsa This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico. Issue #25 01/19/2007 She-Crab Soup This traditional Lowcountry soup is considered Charleston’s signature dish. Issue #1 09/22/2010 Step-by-Step Tamales Gather friends and family together to make these gorgeous pork and beef tamales. Delicious Days' beautiful, step-by-step photos demystify the wrapping and filling process.Continue... Does Not Apply Source: Delicious Days 05/27/2010 Sponsored Recipe: Wild Chicken Casa Colonial True Caribbean flavor and zest comes through in this delectable recipe for wild chicken provided by Executive Chef Angel Mejia of Casa Colonial Beach & Spa in Puerto Plata, Dominican Republic. Served with a homemade Creole sauce and fresh avocado salad, this dish will surprise first-timers with pan-fried plantains, sure to tingle the taste buds of even the most experienced palates. Does Not Apply 07/29/2009 Confit of Lamb and Garlic Scapes with Preserved Lemon and Watercress A composed salad of delicate lamb over a pool of pureed watercress highlights the light, fresh flavors of spring. Does Not Apply Source: Star Chefs 03/22/2008 Navarin of Spring Vegetables A soup of spring vegetables is full of light flavors, which are welcoming after a winter of heavy fare. Does Not Apply Source: Moosewood Restaurant 03/21/2008 Orzo Risotto with Forest Mushrooms and Garlic Scapes The pungent flavor of delicate ramps is a terrific accompaniment to earthy wild mushrooms. Does Not Apply Source: Star Chefs