Easter Recipes and Menus

9 results
Narrow Results You've Selected: Easter Saveur Spring Potato Remove all Difficulty Easy (4) Medium (2) Hard (1) Course Main Course (4) Side Dish (3) Soups & Stews (3) Appetizers (1) Beverages (1) Show all... Dessert (1) Salad (1) Cuisine Italian (2) American (1) Eastern European/Russian (1) German (1) Greek (1) Show all... Mexican (1) Spanish/Portuguese (1) Technique Roast (5) Chill (2) Saute (2) Poach (1) Topic Recipe (9) 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 = "Main Ingredient:Potato"; var omni_prop8 = "Occasion:Easter,Source:Saveur,Season:Spring,Main Ingredient:Potato"; var omni_pageName="saveur:"+omni_prop12; 03/16/2012 Bialy Barszcz (Polish White Borscht) The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. Issue #146 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 04/18/2007 Cold Cream of Fava Soup The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine. Issue #84 10/20/2005 Warm Potato Salad This tangy side dish, a variation on classic German potato salad. Issue #69 04/05/2007 Fresh Ham with Red Chile Marinade A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it. Issue #55 04/04/2007 Roast Lamb with Potatoes This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year. Issue #17 04/15/2007 Fresh Pea Soup The delicate sweetness of the fresh peas makes this soup shine. Issue #11 04/05/2007 Roast Suckling Lamb with Potatoes Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue. Issue #11 03/26/2013 Menu: An Italian Easter This spring Easter menu is pure celebration food perfect for your entire extended family. Does Not Apply