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Issue #145[all previous issues]
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Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
These cheesy rice fritters are an addictive snack, often made with leftover risotto.
This simple sour cream cake is brightened by lemon zest and dotted with ripe apricot halves that cook down to intense tangy sweetness in the oven.
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef.
Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew.
Fresh coconut and its sweet water are the keys to this cake, passed down from SAVEUR associate food editor Ben Mims' grandmother, Jane Newson. A handy rotary coconut grater produces snow-like coconut flakes, but a hand grater works well, too.
This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish.
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
The recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles.
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.