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Easter
Roast
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Lamb (9)
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Main Course (16)
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09/14/2011
Rosemary-Rubbed Beef Tenderloin
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Issue #141
09/14/2011
Roasted Potatoes
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
Issue #141
01/05/2009
Whole Roasted Red Snapper
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
Issue #117
07/18/2008
Home-Cured Bacon
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
Issue #113
11/12/2007
Roasted Leg of Lamb with Potato-Fennel Gratin
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Issue #107
10/02/2007
Coca-Cola-Glazed Country Ham
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
Issue #106
01/25/2008
Macadamia-Crusted Lamb with Honeygar Reduction
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
Issue #93
12/06/2005
Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Issue #77
12/05/2005
Stuffed Bresse Chicken with Asparagus
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Issue #75
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
09/18/2008
Roast Baby Lamb with Wild Fennel
A simple recipe for this widely popular dish in Sardinia.
Issue #68
04/21/2008
Roast Shoulder of Lamb
Herdwick lamb is not available in this country, and we found that related breeds raised here were not noticeably more flavorful than good conventional lamb.
Issue #66
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
06/14/2007
Roasted Fresh Ham with Orange Glaze
Fresh, unsmoked ham makes a delicious roast.
Issue #42
03/06/2007
Salad of Shrimp and Roasted Peppers
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
Issue #31
03/19/2002
Monte's Ham
This simple recipe makes a tasty ham.
Issue #18
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
04/06/2007
Roast Suckling Lamb with Potatoes
Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue.
Issue #11
01/19/2007
Shrimp Pilau
This rich, savory Lowcountry “per-loo” is a Charleston favorite.
Issue #1
03/27/2013
Menu: An Italian Easter
This spring Easter menu is pure celebration food perfect for your entire extended family.
Does Not Apply
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