Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Spring Bake Saveur Italian Remove all Difficulty Easy (11) Medium (2) Hard (1) Main Ingredient Cheese (5) Bread (4) Vegetables (4) Eggs (3) Fruit (3) Show all... Fish (1) Lamb (1) Pork (1) Tomato (1) Course Dessert (5) Bread (3) Main Course (3) Appetizers (1) Breakfast/Brunch (1) Show all... Sandwich (1) Side Dish (1) Occasion Easter (5) Birthday (1) Passover (1) Topic Recipe (14) 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 = "Cuisine:Italian"; var omni_prop8 = "Season:Spring,Technique:Bake,Source:Saveur,Cuisine:Italian"; 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 03/22/2011 Easter Lamb Pie Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies. Issue #136 01/24/2013 Orange-Scented Olive Oil Cake In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake. Issue #129 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 01/28/2008 Lemon Custard with Dried Lemon Slices and Lemon Fritters This dessert is the lemon lovers paradise. Issue #93 10/29/2007 Torta di Pane Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread. Issue #82 12/06/2005 Sautéed Artichokes Baked with Mozzarella Marcella Hazan says that artichokes will only truely develop their flavor when they are deeply browned. Issue #77 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 03/30/2007 Macaroons This recipe is adapted from Professional Baking by Wayne Gisslen. Issue #50 03/08/2007 Sole Roasted with Seasoned Bread Crumbs Fresh herbs, tomato, garlic, and a hint of red pepper add an intriguing spark to dover sole. Issue #32 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 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 01/23/2007 Goldensandwich This gooey delight is creamy and tangy, with an almost lemony flavor. Issue #2 02/06/2007 Crunchy Piedmontese Breadsticks According to legend, these crisp breadsticks, called grissini in Italian, were invented in 17th-century Turin and counted Napoleon among their aficionados. Does Not Apply