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

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Narrow Results You've Selected: Chill Saveur Spring Easter Remove all Difficulty Easy (9) Hard (1) Medium (1) Main Ingredient Vegetables (6) Cheese (2) Eggs (2) Fruit (2) Potato (2) Show all... Beans (1) Fish (1) Lamb (1) Pasta (1) Pork (1) Shellfish (1) Tomato (1) Course Salad (3) Breakfast/Brunch (2) Dessert (2) Main Course (2) Side Dish (2) Show all... Appetizers (1) Soups & Stews (1) Cuisine American (4) French (2) Greek (2) English/Scottish (1) Southern/Soul Food (1) Show all... Spanish/Portuguese (1) Topic Recipe (11) 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 = "Occasion:Easter"; var omni_prop8 = "Technique:Chill,Source:Saveur,Season:Spring,Occasion:Easter"; var omni_pageName="saveur:"+omni_prop12; 03/09/2009 Stuffed Celery The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it. Issue #119 02/17/2009 Marinated Artichoke Hearts We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes. Issue #118 04/19/2007 Cold Cream of Fava Soup The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine. Issue #84 04/19/2007 Pasta Salad with Favas We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas. Issue #84 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 02/15/2007 West Indies Salad Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947. Issue #41 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 04/05/2007 Roast Lamb with Potatoes This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year. Issue #17 01/19/2007 Marinated Vegetable and Herb Salad Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad. Issue #1 05/02/2013 Banoffee Pie A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet. Does Not Apply