Farmgirl Fare (1)
New York Times (1)
This adaptable stew is from the Brazilian state of Bahia, where Iberian, indigenous, and African foodways intermingle in one of the country's most dynamic cuisines.
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
Dallas chef Stephan Pyles's rich, multilayered dessert of angel food and devil's food cake, peanut butter mousse, and milk chocolate ganache is out of this world!
This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie.
Our take on the iconic marshmallow-topped holiday concoction.
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe.
This two-for-one pie bakes our two favorites, pumpkin and pecan, into one delicious combo.
For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge.
Something about the richness and varied flavor of these cookies seems to make them taste that much better when made big.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Juicy raspberries grace this cobbler with the sweet, perfumed taste of summer.
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
These chewy brownies have a slightly tangy filling to offset the rich chocolate.
Unlike your typical sandwich cookie, these tasty treats are filled with a creamy walnut filling.
The combination of coffee and pralines makes this dessert simply, well, delightful.