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

25 results
Narrow Results You've Selected: Recipe Broil Spring Remove all Source Saveur (19) Chow (1) Delish (1) New York Times (1) Purple Foodie (1) Show all... Serious Eats (1) The Purple Foodie (1) Difficulty Easy (18) Medium (7) Main Ingredient Vegetables (10) Cheese (6) Fruit (5) Shellfish (5) Bread (4) Show all... Fish (4) Chicken (2) Lamb (2) Nuts (2) Pork (2) Eggs (1) Tomato (1) Course Appetizers (11) Main Course (9) Dessert (2) Salad (2) Sandwich (2) Show all... Bread (1) Breakfast/Brunch (1) Side Dish (1) Soups & Stews (1) Cuisine American (12) Mexican (3) French (2) Gluten-Free (2) Italian (2) Show all... Japanese (2) Classic (1) English/Scottish (1) German (1) Greek (1) Middle Eastern (1) Vegan (1) Vegetarian (1) Occasion Christmas (3) Cocktail Party (2) Thanksgiving (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,Technique:Broil,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 07/18/2012 Socca (Chickpea-Flour Crêpes) This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal. Issue #148 07/18/2012 Shrimp with Tomatoes and Feta (Garides Saganaki) The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled. Issue #131 04/22/2011 Miso-Marinated Salmon with Green Sauce Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish. Issue #112 11/06/2007 Gratinéed Oysters with Sauerkraut The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne. Issue #107 07/13/2007 Open-Face Avocado and Goat Cheese Sandwiches Tangy, buttery, smoky, and salty—this sandwich has it all. Issue #104 03/01/2007 Ed Koch’s Broiled Swordfish with Olives This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself. Issue #100 09/04/2007 Broiled Grapefruit This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red. Issue #97 12/11/2007 Bongo Bongo Soup This unusual soup, a Trader Vic invention, was perhaps inspired by the soup called boula boula, a purée of pea soup and turtle soup. Issue #80 10/26/2007 Oysters Rockefeller This is the closest we could come to the recipe for oysters rockefeller used by Antoine's in New Orleans, where the dish was created. Issue #63 04/11/2007 Smithfield Ham and Crab Sauté Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal. Issue #37 03/08/2007 Bread and Butter Pudding Served with Clotted Cream and Compote of Apricots From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream. Issue #32 03/08/2002 Rao's Famous Lemon Chicken Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s. Issue #28 08/19/2008 Ground Lamb Meatballs with Loquats Loquats grow all over Turkey; late May is the height of the season. Issue #27 03/05/2002 Broiled Miso-Marinated Black Cod Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New York City and London, uses shiromiso for this extremely delicate but intensely flavored dish. Issue #27 10/30/2007 Crêpes Maison It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection. Issue #22 01/29/2008 Nachos This is a simple yet tasty version of the Tex-Mex classic. Issue #18 02/27/2007 Stuffed Chiles in Walnut Sauce (Chiles en Nogada) A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican. Issue #9 11/07/2011 Marinated Sardine Crostini with Salsa Verde and Fennel Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini. Does Not Apply 08/02/2010 Grilled Mushrooms with Smoked Mozzarella Perfect as an appetizer or a potluck dish, these herb-butter mushrooms from Purple Foodie are a garlicky bite-size delight. Continue... Does Not Apply Source: Purple Foodie 04/15/2010 Bison Burger with Mushrooms and Spring Onions Sautéed wild mushrooms and spring onions sit atop a buffalo-sized bison patty. If you're looking for an alternative to beef burgers, this is a great recipe to try out. Continue... Does Not Apply Source: Chow « Previous 1 2 Next »