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Narrow Results You've Selected: Spring Hard Remove all Source Saveur (8) How to Cook Everything (1) Main Ingredient Vegetables (4) Potato (3) Fish (2) Shellfish (2) Bread (1) Show all... Chicken (1) Lamb (1) Nuts (1) Shrimp (1) Course Main Course (3) Appetizers (2) Soups & Stews (2) Bread (1) Cuisine American (1) Australia/New Zealand (1) French (1) Greek (1) Indian (1) Show all... Italian (1) Japanese (1) Occasion Easter (1) Technique Chill (3) Fry (3) Bake (2) Poach (1) Roast (1) Show all... Slow Cook (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 = "Difficulty:Hard"; var omni_prop8 = "Season:Spring,Difficulty:Hard"; var omni_pageName="saveur:"+omni_prop12; 02/12/2008 Saint Joseph's Bread Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph. Issue #109 10/23/2007 Potted Lobster Stew This aromatic stew is as pleasing to cook as it is to eat. Issue #81 11/17/2005 Sea Bass with Blood Sausage and Sea Urchins This dish of sea bass paired with the sea urchin, which carries with it the essence of the ocean, and the blood sausage, the essesence of earth, is the perfect representation of Catalan and all its richness. Issue #73 11/17/2005 Salt Cod with Garlic Cream In this dish, Santamaria's delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic and olive oil. Issue #73 09/15/2005 Shrimp-Stuffed Potato Buns For this recipe, the Chinos adapted one from Practical Japanese Cooking by Shizuo Tsuji and Koichiro Hata. Issue #63 08/17/2005 Chicken Terrine with Macadamia Nuts This recipe is based on a terrine created by Brisbane chef Philip Johnson. Issue #57 09/03/2002 Jellied Consommé with Spring Vegetables The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter. Issue #50 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 05/08/2008 Parathas Stuffed with Lamb, Chiles, and Cilantro (Keema Ke Paratha) This rendition of parathas, the stuffed Indian fried dumpling, reveal a savory lamb filling. Does Not Apply Source: How to Cook Everything