Easter Recipes and Menus

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Narrow Results You've Selected: Easter Vegetables Main Course Remove all Source Saveur (15) Difficulty Medium (7) Easy (6) Hard (2) Cuisine American (4) Italian (3) French (2) Greek (2) Cuban (1) Show all... Mexican (1) Southern/Soul Food (1) Vegetarian (1) Season Winter (8) Summer (7) Fall (5) Spring (5) Technique Saute (7) Roast (4) Marinate (2) Bake (1) Braise (1) Show all... Chill (1) Fry (1) Grill/Barbecue (1) Poach (1) Slow Cook (1) Topic Recipe (15) 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 = "Course:Main Course"; var omni_prop8 = "Occasion:Easter,Main Ingredient:Vegetables,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 03/09/2009 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 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 03/06/2007 Salmon with Spring Vegetables Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish. Issue #83 12/05/2005 Stuffed Bresse Chicken with Asparagus This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find. Issue #75 03/06/2007 Pasta Primavera The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor. Issue #66 06/14/2007 Roasted Fresh Ham with Orange Glaze Fresh, unsmoked ham makes a delicious roast. Issue #42 10/24/2000 Chanterelle Omelette To give this golden dish more color, add a diced ripe tomato. Issue #36 03/05/2002 Eastertide Artichoke Pies This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes). Issue #27 04/05/2007 Roast Lamb with Potatoes This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year. Issue #17 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 06/28/2007 Poached Salmon Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal. Issue #13 05/02/2007 Fish Veracruz-Style The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers. Issue #12 01/19/2007 Shrimp Pilau This rich, savory Lowcountry “per-loo” is a Charleston favorite. Issue #1 04/11/2011 Garlicky Parsley Pesto Pasta This bright, springy take on pasta with pesto, the winner of our March 2011 Home Cook Challenge, was developed by SAVEUR reader Stevie Stacionis, who says "this recipe was developed based on a lovely spring day and lots of leftover bits in my refrigerator. It relies on a dash of improvisation and tasting as you go to get the proportions to your liking." Does Not Apply