Saveur

This is not your grandma’s baked Alaska. Continue...

Deviled eggs, with a little heat from mustard, make for a classic prelude to Easter lunch.

The creamy texture of this simple carrot soup showcases the natural sweetness of this snappy tuber.

This luscious, fruit-and-nut-studded layer cake (adapted from Atlanta’s Watershed), is a favorite across much of the South.

Microwaving asparagus in a tightly covered dish with a little water and olive oil is a fast, easy way to steam the vegetable while preserving its color, texture, and flavor.

This salad comes from the namesake Seattle restaurant.

These pillow-soft gnocchi come from Boston’s Sportello.

Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat.