Easter Recipes and Menus

17 results
Narrow Results You've Selected: Easter Medium Saute Remove all Source Saveur (17) Main Ingredient Vegetables (9) Fish (5) Rice (4) Potato (3) Tomato (3) Show all... Cheese (2) Lamb (2) Pasta (2) Shrimp (2) Beans (1) Beef (1) Chicken (1) Eggs (1) Fruit (1) Pork (1) Shellfish (1) Course Main Course (12) Side Dish (2) Soups & Stews (2) Bread (1) Cuisine Italian (6) American (3) Greek (2) Central/South American (1) Eastern European/Russian (1) Show all... French (1) Irish (1) Mexican (1) Southern/Soul Food (1) Season Winter (7) Fall (5) Summer (5) Spring (4) Topic Recipe (17) 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 = "Technique:Saute"; var omni_prop8 = "Occasion:Easter,Difficulty:Medium,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 03/08/2009 Pan-Roasted Chicken with Madeira Sauce Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat. Issue #119 03/08/2009 Truffled Gnocchi with Peas and Chanterelles These pillow-soft gnocchi come from Boston’s Sportello. Issue #119 01/13/2012 Braised Lamb Shanks Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut. Issue #117 01/05/2009 Whole Roasted Red Snapper Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel. Issue #117 02/29/2008 Herbed Fish-and-Rice-Stuffed Pastry This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish. Issue #110 03/06/2007 Salmon with Spring Vegetables Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish. Issue #83 12/15/2005 Fish Filets with Potato Scales French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied. Issue #79 12/02/2005 Striped Bass in Chardonnay Sauce This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water. Issue #75 03/11/2007 Potato and Spring Onion Soup Though it may seem French-inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet. Issue #65 04/04/2007 Greek Easter Soup This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast. Issue #17 04/04/2007 Peas Braised with Dill and Onions The liberal use of olive oil makes this a surprisingly light and sweet side dish. Issue #17 03/28/2007 Eastertide Tart This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life. Issue #15 08/07/2007 Risotto with Shrimp Stanley Tucci’s 1996 film, Big Night was inspired by his mother’s Italian specialties—dishes like this one. Issue #14 05/02/2007 Fish Veracruz-Style The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers. Issue #12 04/05/2007 Roman-Style Fettuccine The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother. Issue #11 04/05/2007 Fettuccine with Fava Beans Fresh young fava beans signal the beginning of spring and all its glory. Issue #11 01/19/2007 Shrimp Pilau This rich, savory Lowcountry “per-loo” is a Charleston favorite. Issue #1