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Narrow Results You've Selected: Chill Spring Vegetables Medium Remove all Source Saveur (5) Course Main Course (2) Appetizers (1) Salad (1) Soups & Stews (1) Cuisine American (2) French (2) Eastern European/Russian (1) Topic Recipe (5) 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:Medium"; var omni_prop8 = "Technique:Chill,Season:Spring,Main Ingredient:Vegetables,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 07/13/2007 Chilled Russian Vegetable Soup This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer. Issue #104 03/01/2002 Poached Chicken with Tarragon Gelée Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too. Issue #44 10/26/2000 Shaved Foie Gras and Rocket Salad This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters. Issue #38 03/08/2007 Milk-Fed Veal Sweetbreads in the Old Style Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic. Issue #32 01/23/2007 Eggplant Terrine The lovely terrine offers a beautiful presentation and a perfect marriage of flavors. Issue #2

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