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Narrow Results You've Selected: Spring Easter Easy Bake Remove all Source Saveur (18) A Yankee in a Southern Kitchen (1) All Recipes (1) Butter Sugar Flour (1) Epicurious (1) Show all... New York Magazine (1) Tartelette (1) Main Ingredient Bread (8) Cheese (8) Eggs (8) Fruit (8) Vegetables (8) Show all... Pork (3) Fish (1) Tomato (1) Course Breakfast/Brunch (8) Dessert (8) Side Dish (4) Appetizers (2) Bread (2) Show all... Main Course (1) Cuisine American (10) Italian (5) French (3) English/Scottish (2) Greek (1) Show all... Mediterranean (1) Spanish/Portuguese (1) Vegetarian (1) Topic Recipe (24) 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:Bake"; var omni_prop8 = "Season:Spring,Occasion:Easter,Difficulty:Easy,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 03/25/2011 Cassata (Ricotta Cake) Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan. Issue #136 01/08/2010 Blackberry and Apple Cake Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding. 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 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 05/09/2007 Billionaire’s Bacon This delicious, decadent bacon is so good, it isn't just for breakfast. Issue #82 05/04/2011 Smoked Salmon and Dill Quiche For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche. Issue #81 03/19/2007 Banana Cream Pie This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious. Issue #81 05/06/2011 Asparagus Frittata This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch. Issue #74 04/06/2007 Ono Coconut Cake with Coconut Frosting The Tabasco Community Cookbook Awards, featured in the 2002 edition of our SAVEUR 100, celebrates people who produce cookbooks that benefit local communities and charities. This recipe is an adaptation of one from Tabasco Award winner The Tastes and Tales of Moiliili, a 1997 collection of recipes and stories from Honolulu's Moiliili Community Center. Issue #56 04/18/2007 Mother's Asparagus Luncheon Dish Cream, butter, bread crumbs, and cheese make this asparagus casserole a deliciously decadent side dish. This recipe was given to us by Margaret Barstow, who got it from a friend's 89-year-old grandmother. The recipe appeared alongside David Nussbaum’s piece, “Hadley Grass” (April 2001), about asparagus farming in Massachusetts. Issue #50 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 03/15/2002 East 62nd Street Lemon Cake Toni Evins, Maida Heatter's late daughter, who lived on East 62nd Street in Manhattan, created this tart, sweet cake. Issue #22 03/14/2002 Baked Eggs with Feta This flavorful blending of feta, eggs, and tomatoes, though appreciated in Greece, is Bulgarian in origin. Issue #20 03/02/2007 Spanakópitta This family recipe for the traditional Greek spinach pie offers a welcome variation with rice and mixed greens. Issue #17 04/06/2007 Bread with Prosciutto and Olives This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning. Issue #11 04/27/2012 Artichoke Stuffed Mushrooms This retro-feeling appetizer pairs briny artichokes and earthy mushrooms. Does Not Apply 04/05/2012 Hot Cross Buns These sweet spiced buns, best when freshly hot out of the oven, are traditionally served on Easter, marked with a cross to symbolize Jesus's crucifixion. Does Not Apply 02/27/2012 Cranberry Farro Quick Bread Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread. Does Not Apply 03/26/2010 Hot Cross Buns Traditionally eaten on Good Friday and decorated with a cross to symbolize the Crucifixion, hot cross buns are made with sweet yeast dough and studded with dried fruit. We love to eat ours straight out of the oven, slathered with butter. Continue... Does Not Apply Source: Butter Sugar Flour 08/26/2009 Meyer Lemon Sorbet Baked Alaska This is not your grandma’s baked Alaska. Continue... Does Not Apply Source: Tartelette « Previous 1 2 Next »