Easter Recipes and Menus

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Narrow Results You've Selected: Easter Fall Medium Main Course Remove all Source Saveur (7) Main Ingredient Pork (3) Beef (2) Lamb (2) Vegetables (2) Eggs (1) Show all... Fruit (1) Pasta (1) Potato (1) Rice (1) Shrimp (1) Tomato (1) Cuisine American (2) Italian (2) Cuban (1) French (1) Technique Roast (3) Saute (3) Bake (1) Braise (1) Chill (1) Show all... Slow Cook (1) Topic Recipe (7) 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,Season:Fall,Difficulty:Medium,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 09/14/2011 Rosemary-Rubbed Beef Tenderloin Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after. Issue #141 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 11/12/2007 Roasted Leg of Lamb with Potato-Fennel Gratin This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions. Issue #107 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 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 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