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04/05/2012
The floral character of poppy seeds shines when paired with blueberries in this rich dessert.
Issue #146
04/19/2012
Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
Issue #145
03/27/2012
This simple sour cream cake is brightened by lemon zest and dotted with ripe apricot halves that cook down to intense tangy sweetness in the oven.
Issue #145
03/15/2012
Fresh coconut and its sweet water are the keys to this cake, passed down from SAVEUR associate food editor Ben Mims' grandmother, Jane Newson. A handy rotary coconut grater produces snow-like coconut flakes, but a hand grater works well, too.
Issue #145
03/08/2012
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
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
02/21/2012
This northern Iranian specialty is topped with dried barberries, a tart local fruit.
Issue #145
02/13/2012
The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi.
Issue #145
02/13/2012
Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting.
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
12/14/2012
You can find many versions of brigadieros, but chocolate is the traditional flavor for these dense, chewy fudge balls rolled in sprinkles, a treasured treat in Brazil.
Issue #144
01/17/2012
This Southern pie is named "icebox" because it was traditionally set in the refrigerator rather than baked. This recipe comes from Atlanta's Silver Skillet diner.
Issue #144
01/12/2012
Black Forest Cake The Editors
When we find a superlative version of this ambrosial treat, it stirs something primal within us.
Issue #144
12/29/2011
Mignardises Nadia Arumugam
We're always a bit sad to see a great meal come to a close, but we can count on the arrival of mignardises to lift our spirits.
Issue #144
12/24/2011
Well-made sundaes like the ones at Itgen's Ice Cream Parlour are rare treats. The secret to their success is really no secret at all; it's simply a matter of using top-quality toppings. Here's how to make wet nuts, the sweet-gooey topping that lends a sunday the essential crunchy texture.
Issue #144
12/24/2011
Well-made sundaes like the ones at Itgen's Ice Cream Parlour are rare treats. The secret to their success is really no secret at all; it's simply a matter of using top-quality toppings. Here's how to make a marshmallow sauce just like theirs.
Issue #144
12/24/2011
Well-made sundaes like the ones at Itgen's Ice Cream Parlour are rare treats. The secret to their success is really no secret at all; it's simply a matter of using top-quality toppings. Here's how to make a hot fudge sauce just like theirs.
Issue #144
12/21/2011
Home cook Linda Worsley gave us the recipe for these luscious buns filled with fragrant orange-flavored butter.
Issue #144
12/21/2011
This classic, German, cherry-filled chocolate cake, a masterpiece of cherry brandy-soaked pastry engineering, improves the longer it sits.
Issue #144
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
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