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Easter
Saveur
Grill/Barbecue
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Easy (7)
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Lamb (3)
Vegetables (3)
Bread (2)
Chicken (1)
Fish (1)
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Main Course (4)
Appetizers (2)
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American (5)
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Summer (5)
Spring (4)
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Recipe (7)

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02/18/2009
Artichoke Crostini
One of our favorite ways to use tangy marinated artichokes is for crostini.
Issue #118
05/25/2012
Salmon Glazed with Rosemary- and Lemon-Infused Honey
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
Issue #95
04/19/2007
Grilled Whole Favas
Don't bother with utensils when eating this dish—your oily, salt-covered fingertips only enhance the experience.
Issue #77
03/06/2007
Lamb Burgers with Mint Sauce
This is the perfect recipe to try when you're looking for an alternative to the classic hamburger.
Issue #28
03/02/2007
Chicken Skewers
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
02/27/2007
Grilled Butterflied Leg of Lamb with Fresh Mint Sauce
Based on a recipe in the Chez Panisse Menu Cookbook (Random House, 1982), this dish is tailor-made for dining alfresco with family and friends on a fine spring evening. The recipe appears in "Farming for the Love of Food," a story by Peggy Knickerbocker, about California farmers, that ran in our July/August 1995 issue.
Issue #7
03/30/2010
Grilled Leg of Lamb
Andreas Xerakia, a Greek-born resident of New York City, slow-roasts a whole lamb every year for his family’s celebratory Easter dinner. Here’s a smaller, more streamlined version of that dish.
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