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09/08/2012
The combination of rum and raisins has long elevated all kinds of desserts; you'll find them together in bread pudding and rice pudding, in dessert sauces, candies, and cakes. But when applied to a vanilla custard base, the flavors truly shine.
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
03/18/2013
This dessert, layered with cheese and soaked in a syrup made with piloncillo, a type of brown sugar used in Mexican cooking, is a traditional Lenten feast dish.
Issue #149
08/03/2012
Finely ground pecans and canela flavor these delicate shortbread cookies, a popular treat all over Mexico.
Issue #149
07/18/2012
Ruben Ortega, a native of Puebla and the pastry chef at Hugo's in Houston, Texas, shared his recipe for these long, fluted fritters, served with thick hot chocolate for dunking.
Issue #149
07/18/2012
This refreshing frozen treat is a Mexican version of granita.
Issue #149
07/19/2012
A sticky biscuit dough is dropped onto blueberries in this classic New England dessert, which is called a "slump," "grunt," or "cobbler," depending on who you're asking.
Issue #148
07/16/2012
Made from an airy sponge cake batter, these oversized lemon-scented pastries are baked until dark brown to impart a delectable crust at Belle Epoque Boulangerie in Antibes.
Issue #148
07/02/2012
The origins of crème brûlée are murky, but it was in New York City's Le Cirque in the early 1980s when the dessert started its current rise to popularity.
Issue #148
06/11/2012
These moist small cakes are suffused with nutty brown butter and bright orange zest.
Issue #148
05/22/2012
Fresh bananas layered with sweetened condensed milk and cream cheese comprise this sumptuous Brazilian dessert.
Issue #148
05/22/2012
The classic combination of peach and raspberry won Minnesotan Jean Peno a blue ribbon for her scrumptious pie.
Issue #148
05/22/2012
Invest in an inexpensive handheld blowtorch to melt the sugar for the crust on these baked custards; it's an easier and more reliable method than broiling.
Issue #148
05/30/2012
More like a creamy porridge than a pudding in consistency, this sweet dish is commonly eaten for breakfast or as an afternoon snack in Senegal.
Issue #147
05/24/2012
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
Issue #147
05/17/2012
This creamy lemon dessert showcases the fruit's flavor beautifully.
Issue #147
05/15/2012
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Issue #147
05/04/2012
Smoky and Sweet Betsy Andrews
Thailand's most fascinating dessert ingredient is incense.
Issue #147
04/17/2012
Typically made with brocciu, a fresh goat's or ewe's milk cheese, this rustic cake works just as well with ricotta.
Issue #147
04/17/2012
This coconut cheesecake with a thick whipped cream topping looks typical enough, but it's perfumed with musky, flowery aromas and flavored with notes of caramel and smoke.
Issue #147
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