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Narrow Results You've Selected: Spring Pasta Saveur Remove all Difficulty Easy (23) Medium (10) Course Main Course (19) Side Dish (13) Salad (5) Appetizers (3) Soups & Stews (3) Show all... Dessert (2) Breakfast/Brunch (1) Cuisine Italian (18) American (11) Vegetarian (3) French (2) Greek (2) Show all... Mediterranean (2) Quick & Easy (2) Vietnamese (2) Asian (1) Classic (1) Japanese (1) Southern/Soul Food (1) Thai (1) Occasion Easter (5) Backyard BBQ (2) Birthday (1) Christmas (1) Technique Saute (17) Fry (5) Grill/Barbecue (3) Slow Cook (3) Roast (2) Show all... Steam (2) Chill (1) Poach (1) Stew (1) Topic Recipe (35) 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 = "Source:Saveur"; var omni_prop8 = "Season:Spring,Main Ingredient:Pasta,Source:Saveur"; 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 03/10/2011 Maple Syrup Dumplings These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds). Issue #136 01/10/2011 St. Joseph's Day Fritters The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling. Issue #136 04/02/2013 Pasta with Grilled Artichokes Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Continue... Issue #130 07/18/2008 Pasta with Tuna Sauce In this luscious pasta, the tuna and the oil meld to create a creamy sauce. Issue #113 10/02/2007 Cold Udon Cooking udon by adding cold water to the boiling noodles in several stages ensures that they cook all they way through yet stay pleasingly firm on the outside. Issue #106 04/01/2007 Tagliatelle with Chive Oil and Cremini Mushrooms This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf. Issue #101 01/17/2008 Lamb and Yogurt Soup The savory flavor of the lamb combined with the cool creaminess of the yogurt makes for a unique soup. Issue #95 04/18/2007 Pasta Salad with Favas We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas. Issue #84 12/06/2005 Spaghetti with Clams Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic. Issue #77 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 12/02/2005 Tagliatelle with Fresh Borlotti Bean Sauce The beans in this dish are probably called enbogonè, "snailed", because they're cooked as the gastropods are. Issue #75 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 03/06/2007 Shrimp Fra Diavolo Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good. Issue #58 10/04/2001 Spaghetti Collins This recipe was adapted from Pascal’s Manale in New Orleans. Issue #47 06/21/2007 Fusilli with Scampi, Cranberry Beans, and Peas We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets. Issue #38 03/06/2007 Grilled Pork with Rice Vermicelli This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce. Issue #36 10/19/2000 Aldo's Garden Linguine This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas. Issue #34 11/30/2007 Linguine with Lobster Sauce In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S. Issue #31 « Previous 1 2 Next »