Easter Recipes and Menus

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Narrow Results You've Selected: Easter Pork Medium Remove all Source Saveur (6) Course Main Course (4) Breakfast/Brunch (3) Side Dish (1) Cuisine American (2) Cuban (1) French (1) Italian (1) Mexican (1) Season Winter (4) Fall (3) Spring (2) Technique Roast (3) Chill (2) Bake (1) Poach (1) Saute (1) Topic Recipe (6) 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:Medium"; var omni_prop8 = "Occasion:Easter,Main Ingredient:Pork,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 01/27/2012 Classic Eggs Benedict The secret to success with this dish is the quality of its parts. Issue #114 07/18/2008 Home-Cured Bacon Home curing is easy and yields a far more flavorful bacon than the store-bought kind. Issue #113 04/06/2007 Fresh Ham with Red Chile Marinade A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it. Issue #55 06/14/2007 Roasted Fresh Ham with Orange Glaze Fresh, unsmoked ham makes a delicious roast. Issue #42 10/30/2007 Quiche Lorraine In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust. Issue #36 04/06/2007 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