Easter Recipes and Menus

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Narrow Results You've Selected: Easter Appetizers Vegetables Remove all Source Saveur (14) Difficulty Easy (11) Medium (3) Cuisine American (6) Italian (4) French (1) Greek (1) Mediterranean (1) Show all... Southern/Soul Food (1) Vegetarian (1) Season Spring (8) Summer (7) Winter (2) Fall (1) Technique Bake (5) Grill/Barbecue (2) Saute (2) Steam (2) Chill (1) Show all... Fry (1) Marinate (1) No Cook (1) Poach (1) Topic Recipe (14) 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 = "Main Ingredient:Vegetables"; var omni_prop8 = "Occasion:Easter,Course:Appetizers,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 03/20/2013 Crostini with Black-Eyed Peas, Radicchio, and Raisins The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. Issue #119 03/09/2009 Stuffed Celery The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it. Issue #119 02/18/2009 Steamed Artichokes We love these everyday delicacies for their simplicity. Issue #118 02/18/2009 Artichoke Crostini One of our favorite ways to use tangy marinated artichokes is for crostini. Issue #118 02/17/2009 Stuffed Artichokes Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish. The recipe is based on one that the Italian-American family of our executive editor, Dana Bowen, has used for generations; it appeared in “Tender at the Heart,” in our March 2009 issue. Issue #118 12/27/2009 Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni) Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008). Issue #113 10/02/2007 Mushroom and Potato Frittata A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes. Issue #106 01/25/2008 Morel Tarts with Baby Fava Beans Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas. Issue #94 04/06/2007 Steamed Artichokes Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation. Issue #51 03/02/2007 Chicken Skewers A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts. Issue #17 04/06/2007 Fried Whole Artichokes If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing. Issue #11 04/06/2007 Roman-Style Artichokes In Rome, these fragrant artichokes are seasoned with mentuccia, a delicate wild mint native to Italy. Issue #11 11/11/2011 Shrimp Cocktail with Avocado Avocado and a light herbed mayonnaise add an elegant, unexpected touch to this simple shrimp cocktail. Issue #5 04/27/2012 Artichoke Stuffed Mushrooms This retro-feeling appetizer pairs briny artichokes and earthy mushrooms. Does Not Apply