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Narrow Results You've Selected: Spring American Saute Remove all Source Saveur (32) Elly Says Opa (2) Amanda's Cookin' (1) Bell'Alimento (1) Caviar and Codfish (1) Show all... Food & Love (1) Healthy Cooking Community (1) Los Angeles Times (1) Lucullian (1) Mother Earth News (1) Norma's Journal (1) Panini Happy (1) Serious Eats (1) The Nourishing Gourmet (1) Today.MSNBC (1) Well Fed (1) www.bitchincamero.com (1) Difficulty Easy (41) Medium (7) Main Ingredient Vegetables (37) Cheese (11) Pasta (10) Pork (7) Shellfish (7) Show all... Fish (6) Chicken (5) Bread (3) Fruit (2) Potato (2) Beans (1) Beef (1) Duck (1) Eggs (1) Game (1) Nuts (1) Shrimp (1) Tomato (1) Whiskey & Bourbon (1) Course Main Course (23) Side Dish (12) Appetizers (7) Salad (6) Soups & Stews (4) Show all... Sandwich (2) Dessert (1) Occasion Christmas (3) Easter (3) Thanksgiving (3) Backyard BBQ (2) Cocktail Party (1) Topic Recipe (49) 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:Saute"; var omni_prop8 = "Season:Spring,Cuisine:American,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 09/05/2012 Spaghetti Alla Primavera The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant. Issue #150 02/17/2009 Skirt Steak with Artichoke and Potato Hash This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California. Issue #118 07/13/2008 New Orleans Barbecue Shrimp The best part of this dish is the sauce and bread; the shrimp come second. Web Exclusive! 02/14/2008 Warm Salad with Jerusalem Artichokes, Bacon, and Radicchio This hearty salad was adapted from Jamie Oliver's cookbook Cook With Jamie: My Guide to Making You a Better Cook(2007, Hyperion). Web Exclusive! 05/08/2008 Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish. Issue #112 01/16/2008 Seared Foie Gras with Caramelized Pineapple This appetizer is a famous and now classic dish that's served at Wolfgang Puck's Chinois on Main in Santa Monica. Issue #96 01/16/2008 Creamed Tuna on Toast (Apcray on Apcray) To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna. Issue #96 04/19/2007 Fava Purée This is our favorite recipe for preparing fresh favas. Issue #84 03/06/2007 Salmon with Spring Vegetables Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish. Issue #83 10/30/2007 Green Beans Almondine This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find. Issue #80 12/05/2005 Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish. Issue #75 10/20/2005 The Big Mushroom Salad This earthy salad can be served warm or cold. Issue #69 01/18/2010 Pasta with Carrots, Risotto-Style We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can't find the short, twisted "twin" pasta called gemelli, use penne instead. Continue... Issue #59 08/30/2005 Sauteed Scallops with Chablis Cream Sauce With Jams, opened in 1984, Jonathan Waxman brought a California sensibility to New York dining—but he was also an early devotee of Bengis's Maine seafood and often cooked her famous scallops this way. Issue #59 08/30/2005 Sea Scallops with Belgian Endive and Cherry Tomatoes Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season. Issue #59 04/19/2007 Fried Asparagus It is amazing what a little oil and heat can do for asparagus! Issue #50 10/04/2001 Spaghetti Collins This recipe was adapted from Pascal’s Manale in New Orleans. Issue #47 10/04/2001 Braised Chicken with Scallion Purée This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser. Issue #47 01/22/2001 Seared Cod A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish. Issue #42 08/17/2007 East End Clam Pie This dish is a traditional specialty of the East End of the Hamptons. Issue #29 « Previous 1 2 3 Next »