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03/25/2011
Cassata (Ricotta Cake)
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Issue #136
01/10/2011
St. Joseph's Day Fritters
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Issue #136
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
04/19/2007
Fava and Pecorino Salad
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
Issue #84
04/19/2007
Pasta Salad with Favas
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
Issue #84
12/27/2011
Chèvre with Herbs, Olive Oil, and Lemon Zest
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
Issue #83
10/30/2007
Cheese Soufflé Omelette
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
Issue #83
03/06/2007
Crunchy Spring Salad
This recipe comes from Margo True’s piece “The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chèvre. Chenel advised us to use the juice of Meyer lemons—in season from winter through late spring—to dress this salad.
Issue #83
12/05/2005
Baby Beets with Herb Salad and Warm Chèvre
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
Issue #75
04/18/2007
Mother's Asparagus Luncheon Dish
Cream, butter, bread crumbs, and cheese make this asparagus casserole a deliciously decadent side dish. This recipe was given to us by Margaret Barstow, who got it from a friend's 89-year-old grandmother. The recipe appeared alongside David Nussbaum’s piece, “Hadley Grass” (April 2001), about asparagus farming in Massachusetts.
Issue #50
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
02/03/2009
Shrimp with Feta
This dish is a specialty of the Macedonian port city of Thessaloníki.
Issue #20
03/14/2002
Baked Eggs with Feta
This flavorful blending of feta, eggs, and tomatoes, though appreciated in Greece, is Bulgarian in origin.
Issue #20
03/02/2007
Spanakópitta
This family recipe for the traditional Greek spinach pie offers a welcome variation with rice and mixed greens.
Issue #17
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
04/06/2007
Fettuccine with Fava Beans
Fresh young fava beans signal the beginning of spring and all its glory.
Issue #11
03/27/2013
Menu: An Italian Easter
This spring Easter menu is pure celebration food perfect for your entire extended family.
Does Not Apply
04/27/2012
Artichoke Stuffed Mushrooms
This retro-feeling appetizer pairs briny artichokes and earthy mushrooms.
Does Not Apply
04/04/2012
Paraguayan Chipa (Easter Breakfast Bread)
Traditionally associated with Easter, this cheese bread from Paraguay has a dense chewy texture similar to the classic wheat bialys New Yorkers are so fond of.
Does Not Apply