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

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Narrow Results You've Selected: Chill Saveur Spring Medium Remove all Main Ingredient Fruit (5) Vegetables (5) Eggs (4) Nuts (4) Beef (3) Show all... Pork (2) Cheese (1) Chicken (1) Chocolate (1) Duck (1) Fish (1) Potato (1) Shellfish (1) Course Dessert (8) Appetizers (4) Main Course (4) Breakfast/Brunch (1) Salad (1) Show all... Side Dish (1) Soups & Stews (1) Cuisine American (5) French (4) Other (2) Central/South American (1) Chinese (1) Show all... Eastern European/Russian (1) English/Scottish (1) Irish (1) Italian (1) Occasion Easter (1) Topic Recipe (17) 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,Source:Saveur,Season:Spring,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 03/01/2007 Lemon Meringue Tart The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip. Issue #100 03/01/2007 Chocolate Babka This classic eastern European dessert is the ultimate coffee-break indulgence. Issue #100 01/17/2008 Water Buffalo Yogurt Panna Cotta with Raspberry Purée Water buffalo yogurt is richer than the conventional kind. Issue #95 01/17/2008 Portuguese Custard Tarts Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible. Issue #95 03/06/2007 Peanut Butter Swirl Ice Cream For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge. Issue #86 02/03/2009 Stilton and Bacon Cheesecakes Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary. Issue #82 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 11/02/2000 Confit of Oranges Filled with Orange Sorbet This recipe, from Claudia Fleming, formerly the pastry chef at New York's Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of crème fraîche. Issue #39 06/21/2007 Creamed Stockfish This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice. Issue #38 10/26/2000 Shaved Foie Gras and Rocket Salad This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters. Issue #38 10/30/2007 Quiche Lorraine In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust. Issue #36 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 03/08/2007 Har Kau (Shrimp Dumplings) Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort. Issue #32 07/13/2007 Crêpes with Vanilla Ice Cream To make these warm, crispy crêpes, we recommend using organic cream for the ice cream—it will improve both the flavor and texture. Issue #7 01/27/2007 Vanilla Custard with Strawberries A blend of luscious vanilla-scented custard and sweet, juicy strawberries defines this dessert. Issue #5 01/23/2007 Eggplant Terrine The lovely terrine offers a beautiful presentation and a perfect marriage of flavors. Issue #2