Easter Recipes and Menus

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Narrow Results You've Selected: Easter Saveur Medium Chill Remove all Main Ingredient Pork (2) Cheese (1) Eggs (1) Fish (1) Fruit (1) Show all... Potato (1) Course Breakfast/Brunch (2) Main Course (2) Appetizers (1) Dessert (1) Side Dish (1) Cuisine French (2) American (1) Eastern European/Russian (1) Season Fall (1) Spring (1) Winter (1) Topic Recipe (4) 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:Chill"; var omni_prop8 = "Occasion:Easter,Source:Saveur,Difficulty:Medium,Technique:Chill"; var omni_pageName="saveur:"+omni_prop12; 04/20/2011 Russian-Style Farmers’ Cheese (Paskha) This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen. Issue #128 07/18/2008 Home-Cured Bacon Home curing is easy and yields a far more flavorful bacon than the store-bought kind. Issue #113 12/15/2005 Fish Filets with Potato Scales French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied. Issue #79 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

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