All Recipes (1)
Andrea Meyers (1)
Baking Bites (1)
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
This decadent take on an iconic New Orleans dessert, from Mat & Naddie's Restaurant in New Orleans, Louisiana, gilds the lily, pan-frying white chocolate-enriched bread pudding, and plating it with satiny caramel and brûléed bananas.
This dense, puddinglike pumpkin bread makes a rich and satisfying 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.
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.
Finely ground pecans and canela flavor these delicate shortbread cookies, a popular treat all over Mexico.
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.
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.
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Home cook Linda Worsley gave us the recipe for these luscious buns filled with fragrant orange-flavored butter.
These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are a favorite Emirati dessert during Ramadan.
A delicious way to use leftover rye bread, this sweet pudding enhances the bread's tangy flavor with the addition of spices and dried fruits.
This ice cream sandwich, sold as a street snack in Singapore, comes in an array of colors and flavors.
Chef Pichet Ong, of Spot Dessert Bar in New York City, gave us this recipe for an ice cream sandwich based on those he ate as a child in Bangkok.
This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims.
SAVEUR kitchen assistant Victoria Ross makes these glazed shortbreads, which get their spicy kick from ground cardamom and ginger, for afternoon tea in her native New Zealand.
Reddish orange saffron imparts a golden hue and a faintly spicy flavor to these buns.
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
This easy-to-assemble strudel from author Eugenia Bone makes use of preserved spiced apples and store-bought phyllo dough.