SAVEUR magazine shows you how to make an elegant Easter dinner with delicious recipes, including sautéed chanterelles with bacon, roasted rack of lamb, fluffy Parker House rolls, and hummingbird cake.
For this simple appetizer, shrimp are sautéed in smoky bacon fat and served on grilled bread with rosemary.
Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw. Get the recipe for Asparagus Mint Slaw »
Sauteed Chanterelle Mushrooms with (or without) Bacon (November 2014)
A scorching hot pan gives these prized mushrooms a crisp, golden sear.
Pineapple-Chipotle Glazed Ham
Puréed pecans enrich a butter sauce for pan-seared filets of trout.
Rolls with Cracklings and Prune Jam
The secret to Tom Colicchio’s classic dinner rolls is a bit of barley malt syrup in the dough. Get the recipe for Parker House Rolls »
The secret to this simple dish is to use the best quality bacon available. Delicious and straightforward, you can whip this dish together quickly while keeping the oven available for other jobs.
Rhubarb takes the spotlight in this bright, rose-colored crisp, sweetened with strawberries and topped with a crunchy poppy seed crumble topping, from Erin Patinkin and Agatha Kulaga of Brooklyn’s Ovenly. Get the recipe for Wine-Poached Rhubarb and Poppy Seed Crisp »
This raspberry brûlée is a delightful combination of whipped cream and luscious ripe raspberries covered with a crunchy sugar topping.
This hummingbird cake honors the legacy of the Southern cook Edna Lewis. Get the recipe for Hummingbird Cake »