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11/09/2011
Flecks of grated carrot lend sweetness and glorious color to this cardamom-spiced rice pudding.
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11/07/2011
This recipe, which SAVEUR contributor Yewande Komolafe received from a French boulanger, produces intensely-flavored cookies have a crunchy caramelized exterior and a chewy, amaretto-flavored interior.
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10/25/2011
A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables.
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10/21/2011
This recipe was inspired by classic South Indian curry dishes. The Brussels sprouts retain a hint of bite in the center, while the garam masala and onion add a sweetness that offsets the sprouts' flavor nicely.
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10/21/2011
This is not a soup but a simply prepared vegetable side flavored by a light, flavorful broth. The sprouts' mellow creaminess is tempered by the spicy warmth of the liquid.
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10/21/2011
The thinly-sliced sprouts in this recipe soak up the flavor from rendered pancetta and golden sultanas bring out the vegetable's natural sweetness. Though it makes a great Thanksgiving side, its quick sauté time also makes it perfect for weeknight meals.
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10/12/2011
These orange meringue kisses sandwiched with buttery white chocolate, are a lively and bright, after-dinner cookie.
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09/30/2011
The substitution almond flour for conventional wheat flour in this recipe originated as a gluten-free workaround, but because almond meal absorbs moisture without becoming starchy, it provides structure while keeping the cakes moister and more tender than a traditional crab cake.
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09/14/2011
A back-of-the-box recipe for lemon icebox pie gets a gourmet upgrade with real whipped cream, lemon simple syrup, vanilla shortbread, and homemade candied lemon peel scattered over the top — it's a lovely dessert for a special occasion.
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09/07/2011
Pears and autumn squash take on savory depth in this elegant soup, brightened by a splash of vinegar and a drizzle of maple syrup.
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09/01/2011
This jammy tomato-vanilla bean preserves recipe is perfect paired with a triple cream goat cheese or with firm white-fleshed fish dishes.
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08/25/2011
Cantaloupe seeds, usually discarded, make a refreshing drink when ground with water. If you're not using the cantaloupe for something else, cut it into cubes to float in each serving. This recipe was shared with us by Fany Gerson, who sweetens her version of this traditional Mexican horchata with honey and vanilla.
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08/18/2011
The secret of this elegant dish, served by chef Ian Chalermkittichai at his New York restaurant the Ember Room, is that it's broiled in the oven, the direct heat source from above providing a heavy, steady heat that both tenderizes the eggplant and caramelizes its sweet-savory miso glaze.
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08/12/2011
Earthy beets, cooked and chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced borscht-inspired bowl.
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08/12/2011
The classic combination of raw cucumber, yogurt, lemon, and mint is spa-like in its refreshing qualities, and perfect for the hottest summer days.
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07/27/2011
After pho, bun cha is one of Hanoi's most famous dishes and is a delicious summertime lunch or light dinner.
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07/26/2011
This gluten-free corn bread recipe is spiced up with jalapenos, cheddar, and cilantro.
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07/26/2011
This gluten-free brownie recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
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07/20/2011
This elegant ice cream recipe, developed by SAVEUR associate food editor Ben Mims, was the winner at the 2011 Ice Cream Takedown held in Brooklyn, New York. A frozen riff on a pavlova, Ben dubbed it the "Pavlovian Response."
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07/15/2011
Kookoo are wonderful as a side dish but can stand on their own as a tasty snack, dipped in a cucumber yogurt sauce.
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