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Narrow Results You've Selected: Recipe Pork Easter Spring Remove all Source Saveur (8) Epicurious (1) Difficulty Easy (6) Medium (2) Course Breakfast/Brunch (3) Main Course (2) Salad (2) Side Dish (2) Bread (1) Show all... Soups & Stews (1) Cuisine American (4) Italian (2) Eastern European/Russian (1) French (1) Mexican (1) Technique Bake (4) Chill (1) No Cook (1) Poach (1) Roast (1) 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 = "Season:Spring"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Pork,Occasion:Easter,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 03/17/2012 Bialy Barszcz (Polish White Borscht) The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version. Issue #146 03/09/2009 Canlis Salad This salad comes from the namesake Seattle restaurant. Issue #119 09/21/2012 Spinach Salad with Hot Bacon Dressing This hot bacon dressing for spinach salad uses tart malt vinegar and shallots. Issue #102 01/28/2008 Fresh Peas with Prosciutto In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market. Issue #92 05/09/2007 Billionaire’s Bacon This delicious, decadent bacon is so good, it isn't just for breakfast. Issue #82 04/06/2007 Fresh Ham with Red Chile Marinade A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it. Issue #55 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 04/06/2007 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 07/20/2008 Eggs with Cream, Spinach, and Country Ham From Epicurious Does Not Apply Source: Epicurious