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02/09/2010
Feel free to improvise with the coating, using other kinds of ground spices, nuts, or chili powder. Continue...
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Source: Saveur
02/08/2010
Cabbage makes a surprising filling for this sweet pastry that's made with sugar, raisins, and walnuts.
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Source: easteuropeanfood.about.com
02/08/2010
A perforated coeur à la crème mold is traditionally used to form the heart shape, though a mesh sieve makes a fine substitute for the mold. Continue...
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Source: Saveur
02/06/2010
Sour cream adds richness and tang to this fruity coffee cake. Continue...
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Source: Savory Sweet Life
02/05/2010
Based on a recipe in Peter Greweling’s Chocolates and Confections (Wiley, 2010), these candies taste best with a pinch of sea salt sprinkled on top.
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Source: Saveur
02/05/2010
Invertase, a liquid enzyme that’s found in small bottles at most candy-making supply stores, is used in these candies to liquefy the luscious fondant filling.
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Source: Saveur
02/05/2010
We based this recipe on one that appears in Peter Greweling’s Chocolates and Confections (Wiley, 2010).
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Source: Saveur
02/05/2010
Almost any kind of nut, seed, or dried fruit can be used for these chocolate-coated clusters.
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Source: Saveur
02/02/2010
The light, crumbly texture of this shortbread owes to a clever technique: freezing the dough and grating it. Continue...
Issue #109
Source: Saveur
01/28/2010
According to legend red velvet cake was invented in the 1950s at Oscar’s in New York’s Waldorf-Astoria. Continue...
Issue #91
Source: Saveur
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