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Easter
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Vegetables (15)
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Appetizers (26)
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01/23/2007
Farmhouse Cheese Tart
This dish bursts with flavor when made with a true artisanal British farmhouse cheese.
Issue #3
03/20/2012
Tramezzini (Venetian Tea Sandwiches)
Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef.
Issue #145
02/17/2009
Stuffed Artichokes
Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish. The recipe is based on one that the Italian-American family of our executive editor, Dana Bowen, has used for generations; it appeared in “Tender at the Heart,” in our March 2009 issue.
Issue #118
03/08/2002
Seafood Salad
According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style.
Issue #28
12/27/2009
Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni)
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
Issue #113
01/19/2001
Mint Sauce
"In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar–is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' " —Megan Wetherall, from "Dinner Mint"(April 2000)
Issue #42
03/27/2013
Menu: An Italian Easter
This spring Easter menu is pure celebration food perfect for your entire extended family.
Does Not Apply
04/04/2012
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
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