Easter Recipes and Menus

11 results
Narrow Results You've Selected: Easter Recipe Spring French Remove all Source Saveur (10) Chocolate and Zucchini (1) Difficulty Easy (9) Medium (1) Main Ingredient Vegetables (6) Cheese (3) Eggs (3) Beans (2) Bread (1) Show all... Lamb (1) Nuts (1) Pork (1) Tomato (1) Wine (1) Course Salad (4) Main Course (3) Appetizers (2) Breakfast/Brunch (2) Side Dish (2) Show all... Beverages (1) Technique Bake (4) No Cook (3) Chill (2) Fry (1) Marinate (1) Show all... Poach (1) Roast (1) Saute (1) 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 = "Cuisine:French"; var omni_prop8 = "Occasion:Easter,Topic:Recipe,Season:Spring,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 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 01/25/2008 Morel Tarts with Baby Fava Beans Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas. Issue #94 12/27/2011 Chèvre with Herbs, Olive Oil, and Lemon Zest A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese. Issue #83 10/30/2007 Cheese Soufflé Omelette We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980). Issue #83 03/06/2007 Grated Carrot Salad This traditional French salad is light, crunchy, and delightfully sweet. Issue #59 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 03/05/2002 Eastertide Artichoke Pies This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes). Issue #27 03/20/2002 Salad of Haricots Verts and Green Hazelnuts Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals. Issue #17 01/19/2007 Marinated Vegetable and Herb Salad Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad. Issue #1 03/22/2013 The Green Thumb Muddled basil and tarragon add freshness and intensity to Pernod's green hue in this refreshing spring cocktail. Does Not Apply 07/21/2008 Slow-Roasted Lamb Shoulder with Flageolet Beans This Easter-inspired dish is dressed simply with olive oil, herbs, salt, and pepper Does Not Apply Source: Chocolate and Zucchini