Saveur.com - Authentic Recipes, Food, Drinks and Travel

89 results
Narrow Results You've Selected: Chill Medium Remove all Source Saveur (85) La Tartine Gourmande (1) Sticky, Gooey, Creamy, Chewy (1) Tartelette (1) Traveler's Lunch Box (1) Main Ingredient Vegetables (25) Fruit (21) Eggs (15) Nuts (12) Pork (10) Show all... Fish (8) Beef (7) Cheese (7) Potato (6) Chicken (5) Chocolate (4) Shellfish (4) Bread (3) Duck (3) Pasta (2) Shrimp (2) Turkey (2) Game (1) Rice (1) Tomato (1) Course Dessert (38) Main Course (23) Appetizers (15) Soups & Stews (7) Breakfast/Brunch (4) Show all... Condiments and Sauces (4) Salad (3) Side Dish (3) Sandwich (1) Cuisine American (22) French (19) Italian (6) Eastern European/Russian (5) English/Scottish (4) Show all... Spanish/Portuguese (4) Central/South American (3) Irish (3) Southern/Soul Food (3) Chinese (2) Other (2) Asian (1) Classic (1) German (1) Gluten-Free (1) Hawaiian (1) Indian (1) Japanese (1) Jewish (1) Mediterranean (1) Mexican (1) Middle Eastern (1) Scandinavian (1) Thai (1) Vietnamese (1) Season Winter (33) Fall (32) Summer (23) Spring (18) Occasion Christmas (10) Easter (4) Thanksgiving (4) Cocktail Party (2) Backyard BBQ (1) Show all... Birthday (1) Passover (1) Topic Recipe (89) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Medium"; var omni_prop8 = "Technique:Chill,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 03/01/2007 Chocolate Babka This classic eastern European dessert is the ultimate coffee-break indulgence. Issue #100 08/30/2007 Crab Apple Jelly Tart and zesty, this condiment pairs well with hearty meats. Issue #98 08/29/2007 German Spice Cookies (Pfeffernüsse) These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into. Issue #98 09/04/2007 Ham and Shrimp Croquettes (Croquetas de Jamón con Gambas) A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection. Issue #97 01/16/2008 Spinach and Cheese Gnocchi (Spinatnocken und Topfennocken) Why settle for just one type of gnocchi, this recipe offers both spinach and cheese. Issue #96 01/17/2008 Water Buffalo Yogurt Panna Cotta with Raspberry Purée Water buffalo yogurt is richer than the conventional kind. Issue #95 01/17/2008 Portuguese Custard Tarts Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible. Issue #95 01/25/2008 Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce This elaborate dish is not only beautiful to the eye but heaven to the mouth. Issue #94 01/28/2008 Lilikoi Baby Back Ribs These ribs are glazed with a type of Hawaiian yellow passion fruit adding a tangy kick to the meat. Issue #93 03/11/2007 Carrageen Lemon Pots This pudding is only faintly sweet—perfect when you want to close a meal with something not overly cloying. Issue #91 03/06/2007 Peanut Butter Swirl Ice Cream For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge. Issue #86 02/03/2009 Stilton and Bacon Cheesecakes Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary. Issue #82 12/15/2005 Broiled Beef–Scallion Rolls A Japanese chef's spin on American beef. Issue #79 12/15/2005 Fish Filets with Potato Scales French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied. Issue #79 11/17/2005 Cabbage Stuffed with Snails Farcellets de col (literally, little bundles of cabbage) are usually either cabbage rolls stuffed with ground pork or pork and cabbage dumplings. This version is a bit of a take on surf and turf with the fish stock pairing against snails. Issue #73 09/09/2008 Rice Pudding with Cardamom and Pistachios Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common. Issue #68 10/13/2005 Pastel de Tres Leches (Sponge Cake with Three Milks) Tres Leches cake recipe with photo and step-by-step instructions. This milk-soaked cake originated in Nicaragua. Issue #68 10/13/2005 Milk Gelato Jon Snyder of Il Laboratorio del Gelato, a gelato parlor in New York City, gave us hints for making this silky gelato. Issue #68 09/01/2005 Tea-Smoked Duck Camphor wood for smoking, used for this duck at the China Club, is not available in the United States. Issue #60 08/30/2005 Egg Custard with Caramel In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding. Issue #59 « Previous 1 2 3 4 5 Next »