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01/25/2008
Macadamia-Crusted Lamb with Honeygar Reduction
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
Issue #93
09/18/2008
Roast Baby Lamb with Wild Fennel
A simple recipe for this widely popular dish in Sardinia.
Issue #68
03/06/2007
Pasta Primavera
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
Issue #66
02/03/2009
Shrimp Scampi
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
Issue #28
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
02/03/2009
Shrimp with Feta
This dish is a specialty of the Macedonian port city of Thessaloníki.
Issue #20
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
04/10/2011
Garlicky Parsley Pesto Pasta
This bright, springy take on pasta with pesto, the winner of our March 2011 Home Cook Challenge, was developed by SAVEUR reader Stevie Stacionis, who says "this recipe was developed based on a lovely spring day and lots of leftover bits in my refrigerator. It relies on a dash of improvisation and tasting as you go to get the proportions to your liking."
Does Not Apply
07/22/2008
Easter Lamb
Most recipes for a roasted leg of lamb call for slow, low-temperature cooking. This recipe by Jamie Oliver is an exception: Oliver suggests cooking the meat for just one and a half hours at 425 degrees, and the results are as tender and juicy as can be. A simple accompaniment of simmered potatoes, carrots, and fennel makes for a great centerpiece entrée.
Does Not Apply
Source: Jamie Oliver
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