Easter Recipes and Menus

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Narrow Results You've Selected: Easter Vegetables Saveur Remove all Difficulty Easy (60) Medium (19) Hard (2) Course Side Dish (30) Salad (19) Main Course (15) Appetizers (14) Soups & Stews (11) Show all... Breakfast/Brunch (6) Dessert (2) Bread (1) Condiments and Sauces (1) Cuisine American (37) Italian (14) Greek (10) French (9) Vegetarian (6) Show all... Gluten-Free (3) Quick & Easy (3) Kosher (2) Mediterranean (2) Middle Eastern (2) Simple (2) Southern/Soul Food (2) Cuban (1) Indian (1) Irish (1) Kid-Friendly (1) Mexican (1) Moroccan (1) Spanish/Portuguese (1) Season Spring (50) Summer (34) Fall (16) Winter (16) Technique Saute (19) Bake (14) No Cook (11) Roast (9) Chill (8) Show all... Poach (4) Slow Cook (4) Stew (4) Braise (3) Grill/Barbecue (3) Steam (3) Fry (2) Marinate (2) Broil (1) Microwave (1) Topic Recipe (83) 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 = "Source:Saveur"; var omni_prop8 = "Occasion:Easter,Main Ingredient:Vegetables,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 04/11/2013 Rhubarb Upside Down Cake For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked. Issue #155 03/14/2012 Kuku Sabzi (Leek and Herb Frittata) This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish. 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 03/20/2013 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 Truffled Gnocchi with Peas and Chanterelles These pillow-soft gnocchi come from Boston’s Sportello. 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 04/27/2010 Cream of Artichoke Soup This recipe is based on a comforting dish served at Duarte's Tavern in Pescadero, California. We featured the recipe as part of David Plotnikoff's story "Tender at Heart" (March 2009), an ode to artichokes. Continue... Issue #118 02/18/2009 Broad Beans with Artichokes Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew. 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 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 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 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 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 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 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 07/18/2008 Frisée Salad with Poached Eggs and Bacon Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad. Issue #113 « Previous 1 2 3 4 5 Next »