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05/07/2013
Thick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za'atar spice, makes a typical Galilean breakfast.
Issue #156
04/15/2013
Home cook Yelena Bachko gave us the recipe for these sweet pancakes.
Issue #156
04/15/2013
Pinhead, or steel-cut, oats bulk up this hearty sausage loaf, an Ohio breakfast staple usually served with eggs and toast.
Issue #156
04/11/2013
Chef Erez Komarovsky's buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.
Issue #156
03/24/2013
How to make Brennan's Brandy Milk Punch, a creamy cocktail and New Orleans brunch mainstay.
Issue #155
03/24/2013
Our simplified version of the flaming coffee cocktail served at Arnaud's in New Orleans uses strong black coffee spiced with whole cloves.
Issue #155
03/20/2013
This New Orleans take on eggs Benedict incorporates a rich red wine sauce.
Issue #155
03/15/2013
The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours.
Issue #154
03/13/2013
Named for their twisted shape, these donuts get their airy texture from choux pastry.
Issue #154
03/11/2013
To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough.
Issue #154
02/23/2013
These donuts can also be dipped in a simple glaze made from boiled-down apple cider, butter, and confectioners' sugar.
Issue #154
02/23/2013
These classic cake donuts are fried at a lower temperature to produce their characteristic cracks and ridges.
Issue #154
02/23/2013
The secret to the snowy dusting on these donut holes is to toss them with far more confectioners' sugar than you would think necessary.
Issue #154
02/23/2013
Coconut milk gives these donuts from Seattle's Top Pot donut shop a super-moist interior and a gratifying crust.
Issue #154
02/23/2013
Butter, milk, and half & half give these Portuguese-style donuts their distinctive richness and luscious texture.
Issue #154
02/23/2013
The trick to piping custard into these bar-shaped confections is to use a wooden skewer to carve out a channel in the donut before filling it.
Issue #154
02/23/2013
The glaze on these airy donuts achieves its satiny consistency thanks to a combination of clarified butter and evaporated milk.
Issue #154
02/23/2013
If piping the jelly into these donuts proves challenging, use a paring knife to hollow out the side of the donut, making a cavity for the jelly.
Issue #154
02/23/2013
The crust of these muffin-like donuts, a specialty of Cottage Street Bakery in Orleans, Massachusetts, is achieved by double dipping them in melted butter and cinnamon sugar.
Issue #154
02/23/2013
This recipe is from Waylynn Lucas' Los Angeles—based baked donut shop called Fōnuts.
Issue #154
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