Easter Recipes and Menus

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Fry (8) Grill/Barbecue (7) Slow Cook (6) Poach (5) Marinate (3) Steam (3) Broil (2) Freeze (2) Braise (1) Microwave (1) Stew (1) Topic Recipe (137) 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 = "Occasion:Easter,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 03/01/2012 Red Velvet Cake Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness. Issue #145 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 03/25/2011 Cassata (Ricotta Cake) Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan. Issue #136 01/10/2011 St. Joseph's Day Fritters The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling. Issue #136 12/21/2010 Punitions (French Shortbread Cookies) Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002). Issue #135 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 04/12/2010 Asparagus with Citrus and Oregano Chef Andrew Carmellini recommends microwaving asparagus in a tightly covered dish with a little water and olive oil; it’s a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. Continue... Issue #119 03/09/2009 Canlis Salad This salad comes from the namesake Seattle restaurant. 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 04/30/2012 Raw Artichoke Salad with Parmesan and Mint In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David Plotnikoff's article about artichokes, "Tender at Heart" (March 2009). Issue #118 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 Tarator Sauce Not to be confused with tartar sauce, this tahini-based dipping sauce is perfect with steamed artichokes. Issue #118 02/17/2009 Chimichurri Perfect on steamed artichokes, this dipping sauce adds a tangy twist to the spring vegetable. Issue #118 02/17/2009 Pepper and Coriander Brown Butter Sauce Steamed artichokes are delicious when eaten with drawn butter, but even better when the butter is infused with pepper and coriander. Issue #118 02/17/2009 Marinated Artichoke Hearts We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes. Issue #118 06/13/2010 Blueberry Pancakes The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency. Continue... Issue #114 05/15/2010 Baked Eggs Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks. Continue... Issue #114 03/04/2010 Cornflake-Crusted Brioche French Toast The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue... Issue #114 09/05/2008 Parsi-Style Scrambled Eggs This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai. Issue #114 « Previous 1 2 3 4 5 . . .7 Next »