Side Dish (39)
Main Course (28)
Backyard BBQ (25)
Cocktail Party (16)
Fresh juice, zest, and a tablespoon of orange liqueur add citrusy zing to this glaze.
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
Key lime pie evolved after 1853, when a struggling inventor, Gail Borden, created condensed milk and somebody in the area made "custard," combining it with the lip-puckering limes, and putting it all into a pastry crust.
A luscious take on the bellini, the Rossini swaps in strawberries for the latter drink's white peaches, and prosecco for champagne. Serve this versatile cocktail in place of mimosas at brunch, as an aperitif, or with dessert.
The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.
These moist small cakes are suffused with nutty brown butter and bright orange zest.
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
This classic pudding dessert is a perfect finish to any barbecue meal.
In this pie, orange zest nicely offsets the sweetness of the strawberries.
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries.
In this recipe for Yuca con Mojo, starchy cassava, boiled until tender and brightened with a citrusy marinade, makes a great side dish for grilled or roasted meats.
We based the recipe for this sweet and sour gastrique on one from chef Stephen Kalt of Fornelletto in Atlantic City, New Jersey. The syrup is an ideal accompaniment to grilled quail or roast duck.
Dried strawberries give these fluffy treats a remarkably deep fruit flavor.
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims.