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12/17/2012
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
Issue #153
12/18/2012
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.
Issue #152
10/15/2012
This dense, puddinglike pumpkin bread makes a rich and satisfying dessert.
Issue #151
09/12/2012
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.
Issue #150
03/19/2013
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
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
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
12/21/2011
Home cook Linda Worsley gave us the recipe for these luscious buns filled with fragrant orange-flavored butter.
Issue #144
07/12/2011
These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are a favorite Emirati dessert during Ramadan.
Issue #140
04/15/2011
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.
Issue #138
06/22/2012
This ice cream sandwich, sold as a street snack in Singapore, comes in an array of colors and flavors.
Issue #137
03/31/2011
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.
Issue #137
02/01/2011
This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims.
Issue #129
03/08/2010
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.
Issue #128
12/13/2011
Reddish orange saffron imparts a golden hue and a faintly spicy flavor to these buns.
Issue #125
10/13/2009
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
Issue #124
11/10/2008
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
Issue #116
07/21/2008
This easy-to-assemble strudel from author Eugenia Bone makes use of preserved spiced apples and store-bought phyllo dough.
Issue #113
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