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Narrow Results You've Selected: Chill Eggs Easy Remove all Source Saveur (20) Chow (1) Gastronomer's Guide (1) La Tartine Gourmande (1) Sassafras Cafe (1) Course Dessert (9) Appetizers (6) Breakfast/Brunch (4) Side Dish (4) Main Course (3) Show all... Salad (3) Condiments and Sauces (1) Cuisine American (10) French (5) Italian (4) Central/South American (1) Jewish (1) Show all... Southern/Soul Food (1) Season Summer (9) Spring (7) Fall (5) Winter (5) Occasion Christmas (4) Easter (1) Thanksgiving (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 = "Difficulty:Easy"; var omni_prop8 = "Technique:Chill,Main Ingredient:Eggs,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 02/28/2013 La Tarte (Vanilla-Rum Custard) Take this custard out of the refrigerator about 10 minutes before serving. Issue #134 11/18/2010 Töltött Tojás (Chicken Liver-Stuffed Eggs) Halved hard-boiled eggs are a great vehicle for scoops of chopped liver. Issue #134 11/12/2010 Nutmeg Ice Cream Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies, particularly apple. Issue #134 11/12/2010 Nutmeg Doughnuts Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch. Issue #134 07/13/2010 Eggs in Aspic (Oeufs en Gelée) In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé. Issue #131 10/02/2007 Deviled Eggs Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do. Issue #106 11/14/2005 After Farmers' Market Quiche You can use any leftover cows' milk cheese to make this quiche. Issue #83 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 08/30/2007 Sue Raye’s Breakfast Casserole This casserole makes a lovely addition to a brunch menu. Issue #78 12/12/2005 Hansreudi's Family Salad We met chef Hansreudi Meier at his Swiss inn, the Jet d'Eau. He shared this recipe with us. Issue #78 10/30/2007 Larry's Firecracker Latke Poppers These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer. Issue #63 10/03/2008 Pickled Beets and Hard-Cooked Eggs In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack. Issue #61 05/09/2007 Never-Fail Soufflé This quick, simple soufflé promises a perfect result every time. Issue #31 03/11/2002 Radicchio di Treviso Marinato We got this simple dish from a California radicchio grower. Issue #23 03/14/2002 Mashed Potato Cake with Tuna and Avocado A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer. Issue #21 06/18/2007 Sicilian Rice Timbale The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice. Issue #18 03/02/2007 Strawberry Ice Cream Creamy, luscious, and infused with the sweet tartness of fresh strawberries—this ice cream is perfect on a hot summer day. Issue #12 04/02/2002 Crème Anglaise Keep an eye on this delicate custard sauce: It cooks very quickly. Issue #12 01/23/2007 Black Truffle Sabayon This warm, frothy custard is a great way to extend your truffle experience to the very end of the meal. Issue #3 01/19/2007 Lavender Honey Ice Cream This lavender honey ice cream recipe is delicate and sweet, with a hint of lavender. It is popular in Haute Provence. Issue #1 « Previous 1 2 Next »