Easter Recipes and Menus

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Narrow Results You've Selected: Easter Summer Recipe No Cook Remove all Source Saveur (10) Difficulty Easy (10) Main Ingredient Vegetables (8) Cheese (2) Beans (1) Bread (1) Eggs (1) Show all... Fish (1) Fruit (1) Pork (1) Shellfish (1) Tomato (1) Course Salad (8) Appetizers (1) Side Dish (1) Soups & Stews (1) Cuisine American (5) French (2) Italian (2) 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:No Cook"; var omni_prop8 = "Occasion:Easter,Season:Summer,Topic:Recipe,Technique:No Cook"; var omni_pageName="saveur:"+omni_prop12; 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 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 09/21/2012 Spinach Salad with Hot Bacon Dressing This hot bacon dressing for spinach salad uses tart malt vinegar and shallots. Issue #102 03/06/2007 Crunchy Spring Salad This recipe comes from Margo True’s piece “The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chèvre. Chenel advised us to use the juice of Meyer lemons—in season from winter through late spring—to dress this salad. Issue #83 03/06/2007 Grated Carrot Salad This traditional French salad is light, crunchy, and delightfully sweet. Issue #59 03/01/2007 Chilled Tomato Soup, Gazpacho Style The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion. Issue #51 06/21/2007 White Bean, Tuna, and Red Onion Salad Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad. Issue #46 03/04/2002 Bahamian Fruit Salad Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe. Issue #26 03/14/2002 Lobster and Celery Root Salad James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best. Issue #21