|
2961
results
|
||
|
Narrow Results
You've Selected:
Cuisine
American (2552)
Italian (137)
Central/South American (127)
Southern/Soul Food (88)
Classic (77)
|
03/02/2013
Maple syrup adds its beautiful amber color and warm flavor to a basic, creamy icing.
Issue #154
03/02/2013
Mini marshmallows are melted into this simple vanilla glaze for an inspired twist on a classic.
Issue #154
03/02/2013
Coffee and donuts are a natural pair—this rich chocolate icing incorporates instant espresso powder.
Issue #154
03/02/2013
Fresh juice, zest, and a tablespoon of orange liqueur add citrusy zing to this glaze.
Issue #154
03/02/2013
A hint of warm cardamom and vanilla add depth to sweet white chocolate.
Issue #154
02/14/2013
Proof is in the Pudding Philip Basone
A silky, soul-satisfying mainstay in the pantheon of American desserts, chocolate pudding is as at home in our school lunches as it is at a dinner party.
Issue #153
02/11/2013
Our secret weapon for foolproof desserts is Alice Medrich. The pastry chef is widely dubbed the First Lady of Chocolate for good reason: In the 1970s, she introduced Americans to chocolate truffles and never looked back.
Issue #153
02/01/2013
Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish.
Issue #153
01/24/2013
Cecilia Chiang Michael Bauer
Cecilia Chiang revolutionized the way Americans eat Chinese food.
Issue #153
01/17/2013
A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp.
Issue #153
01/16/2013
Vancouver Dim Sum David Sax
With a population that's nearly one-third Chinese (hailing mostly from the dim sum mecca, Hong Kong) and a choice location on the seafood-rich Pacific Ocean, Vancouver is the North American capital of dim sum.
Issue #153
01/11/2013
The fruit of nearly 30 years of research in Mexico, Brazil, her native Cuba, and beyond, this 901-page cookbook traces the region's countless culinary paths as they intermingle and diverge.
Issue #153
01/10/2013
Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas.
Issue #153
01/09/2013
Marion Cunningham Ruth Reichl
The champion of straightforward American food, Marion Cunningham was the anti-Julia Child.
Issue #153
01/08/2013
These juicy pork chops topped with halved cherry peppers, have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s.
Issue #153
12/30/2012
Barbecue chips' smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices, like chili powder, garlic powder and onion powder, with the added kick of cayenne pepper.
Issue #153
12/20/2012
Bamonte's Greg Ferro
The basic, classic Italian-American food at Bamonte's in Williamsburg, Brooklyn, is so beloved that it draws regulars over the bridges from Manhattan.
Issue #153
12/17/2012
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
Issue #153
12/17/2012
This warming drink gets a bittersweet accent from Cardamaro, a cardoon-flavored digestif.
Issue #153
12/17/2012
A riff on perhaps the original flaming cocktail, this complex libation contains three kinds of rum.
Issue #153
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
