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Narrow Results You've Selected: Easy Spring No Cook Remove all Source Saveur (109) About.com (1) Chow (1) Closet Cooking (1) Cooks.com (1) Show all... Culinate (1) Eating Out Loud (1) Hedonia (1) My Recipes (1) One Tribe Gourmet (1) Simply Recipes (1) The British Larder (1) Main Ingredient Vegetables (68) Fruit (18) Cheese (13) Fish (11) Tomato (9) Show all... Shellfish (8) Bread (5) Eggs (4) Nuts (4) Pork (4) Gin (3) Shrimp (3) Beans (2) Beef (2) Rum (2) Whiskey & Bourbon (2) Chicken (1) Rice (1) Tequila (1) Vodka (1) Wine (1) Course Salad (49) Side Dish (24) Condiments and Sauces (20) Appetizers (19) Beverages (13) Show all... Dessert (7) Main Course (7) Sandwich (6) Breakfast/Brunch (2) Soups & Stews (1) Cuisine American (42) Italian (10) Vegetarian (9) French (8) Middle Eastern (7) Show all... Gluten-Free (6) Southern/Soul Food (6) Asian (5) Central/South American (4) Mediterranean (4) Japanese (3) Jewish (3) Kosher (3) Mexican (3) Quick & Easy (3) Spanish/Portuguese (3) Thai (3) Vegan (3) Caribbean (2) Cuban (2) English/Scottish (2) Greek (2) Hawaiian (2) Moroccan (2) Simple (2) Vietnamese (2) African (1) Classic (1) Healthy (1) Indian (1) Other (1) Scandinavian (1) Tex-Mex (1) Occasion Cocktail Party (15) Easter (12) Backyard BBQ (10) Thanksgiving (9) Christmas (5) Show all... Passover (4) Birthday (2) Topic Recipe (120) 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 = "Technique:No Cook"; var omni_prop8 = "Difficulty:Easy,Season:Spring,Technique:No Cook"; var omni_pageName="saveur:"+omni_prop12; 04/14/2008 Vietnamese Dipping Sauce (Nu'ó'c Châ´m) This classic Vietnamese condiment—which balances sweet, spicy, and sour flavors—is an essential accompaniment for crab spring rolls. Issue #111 02/28/2008 Fennel, Sunchoke, and Apple Salad This refreshing salad works perfectly as a side dish or an appetizer. Issue #110 12/19/2007 Fresh Lime Soda This soda was "the supreme quencher of colonial thirst" in India. Issue #108 11/06/2007 Bahian Salsa This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice. Issue #107 05/31/2007 Spicy Lemongrass Salad Although many of us in the West assume that lemongrass must be cooked before it's eaten, cooks in southern Thailand adore its crunchy texture and intensely citrusy flavor. Issue #103 09/21/2012 Spinach Salad with Hot Bacon Dressing This hot bacon dressing for spinach salad uses tart malt vinegar and shallots. Issue #102 05/07/2007 Syllabub England's syllabub is a simple but spirited dessert. Issue #102 05/07/2007 Watercress Salad with Ranch Dressing Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet. Issue #102 05/07/2007 Chef's Salad with American French Dressing This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish. Issue #102 05/07/2007 Mixed Green Salad with Green Goddess Dressing The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s. Issue #102 03/01/2007 Andean Yellow Chile and Epazote Salsa (Salsa de Ají Escabeche y Paico) Paico is the Peruvian name for epazote, an herb most often associated with Mexican cooking. Issue #100 08/29/2007 Celery Salad (Salade de Céleri) This crisp salad is refreshing and simple to prepare. Issue #98 01/17/2008 Rose Petal Salad with Parsley and Mint We only use petals from organically grown roses for this fresh, tangy salad. Issue #95 01/25/2008 Raspberry Brûlée A delightful combination of whipped cream, and luscious ripe raspberries covered with a crunchy sugar topping. Issue #94 01/28/2008 Lemon Salad with Orange Zest If you find this dish too tart to eat as a salad, use as a condiment for roasted meat or poultry. Issue #93 11/19/2007 Coleslaw You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw. Issue #88 05/09/2007 Smoked Bluefish Pâté SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family. Issue #86 03/06/2007 Mango and Queso Blanco Salsa Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese. Issue #85 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 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 « Previous 1 2 3 4 5 . . .6 Next »