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11/11/2012
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
Issue #152
10/02/2012
One of Elvis's favorite sweets was the pound cake made by his childhood friend Janelle McComb. Every year at Christmas, she'd bake two loaves and bring them to Graceland.
Issue #150
09/08/2012
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Issue #150
03/05/2012
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.
Issue #145
03/02/2012
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Issue #145
03/01/2012
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.
Issue #145
02/18/2012
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
Issue #145
02/13/2012
Fruit-steeped brandies like this one, common throughout Transylvania and Hungary, are easy to make at home: Plums and sugar are simply left to ferment for two weeks, and then infused into brandy.
Issue #145
02/13/2012
For this striking two-toned dessert, alternating layers of snow-white and mahogany-brown spiced cakes are sandwiched with a rich, chocolate fudge icing and decorated with walnut halves.
Issue #145
02/12/2012
In Transylvania, it's not unsual to be offered a shot of homemade brandy as a gesture of hospitality upon arriving at a home or guest house. This one has a spicy caraway flavor that balances nicely with the rich walnut cake, Chec Cu Nuca.
Issue #145
12/28/2011
Christmas in Connecticut The Editors
When it comes to legendary female food writers, there's Julia, there's M.F.K.— and we really ought to add Elizabeth Lane to the list.
Issue #144
12/22/2011
This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal.
Issue #143
12/19/2011
Island Holiday: Christmas in Puerto Rico Kathleen Squires
In Puerto Rico, Christmastime brings a series of joyous, satisfying feasts.
Issue #143
12/16/2011
Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat.
Issue #143
12/15/2011
This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants.
Issue #143
12/14/2011
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce.
Issue #143
12/05/2011
This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result.
Issue #143
12/02/2011
The Glories of Goose Francine Prose
No bird makes such a splendid centerpiece for the holiday feast.
Issue #143
12/02/2011
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit.
Issue #143
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