American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Nuts Spring Remove all Source Saveur (12) Always Order Dessert (1) Closet Cooking (1) Hogwash (1) Just Making Noise (1) Show all... Kiss My Artichoke (1) Recipe Girl (1) Difficulty Easy (15) Medium (2) Course Dessert (7) Salad (5) Side Dish (4) Appetizers (2) Bread (1) Show all... Breakfast/Brunch (1) Condiments and Sauces (1) Occasion Christmas (4) Thanksgiving (3) Birthday (2) Cocktail Party (2) Backyard BBQ (1) Show all... Easter (1) Passover (1) Technique Bake (7) Chill (5) Roast (2) Freeze (1) Fry (1) Show all... No Cook (1) Saute (1) Topic Recipe (18) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Spring"; var omni_prop8 = "Cuisine:American,Main Ingredient:Nuts,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 10/10/2008 Brussels Sprouts Salad When shopping for brussels sprouts, look for small ones that have a bright green color. Issue #115 05/07/2007 Mesclun Salad with Goat Cheese and Balsamic Vinaigrette Mesclun—a combination of slightly bitter baby greens and other greens like mizuna, arugula, and oak leaf—became all the rage in restaurants during the 1990s. Issue #102 03/06/2007 Peanut Butter Swirl Ice Cream For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge. Issue #86 10/29/2007 Green Beans Almondine This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find. Issue #80 12/06/2005 Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée. Issue #77 10/03/2008 Beet and Walnut Salad This colorful salad is best served at room temperature. Issue #61 10/26/2000 Shaved Foie Gras and Rocket Salad This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters. Issue #38 10/29/2007 Atomic Muffins We were served these healthful but tasty muffins at the Ranch House Restaurant, where they are a brunch staple. Issue #26 09/14/2012 Flourless Peanut Butter Cookies This flourless peanut butter cookie recipe has pure peanut butter flavor and is naturally gluten-free. Does Not Apply 05/11/2012 Walnut Carrot Cake with Coconut Cream Cheese Frosting Surprisingly airy and light, this cake could have been a soufflé in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple. Swathed in velvety cream cheese frosting and a cloud of sweet white coconut, this version of the classic was developed for us by Judy Haubert. Does Not Apply 07/07/2011 Sweet Miso Corn Cakes with Basil Parsley Pesto Sweet Miso Corn Cakes with Basil Parsley Pesto Does Not Apply 09/01/2010 Home-Baked Cookies Freshly baked treats, from chocolate chunk to classic peanut butter. Does Not Apply 05/10/2010 Ramp Pesto and Penne Kevin, of the blog Closet Cooking, created this recipe for ramp pesto by replacing half of the basil in a traditional pesto recipe with ramps. He served his pesto on pasta, but we also like the idea of slathering it on some crunchy French bread with a bit of goat cheese for a last-minute appetizer. Continue... Does Not Apply Source: Closet Cooking 01/04/2010 Almond Cake with Peaches, Plums, and Saffron After you’ve made that huge pot of paella or risotto Milanese, what do you do with any saffron you’re lucky enough have left over? Use it for this cake. Continue... Does Not Apply Source: Always Order Dessert 11/24/2009 Toasted Pecan Napoleons Blue cheese and cream cheese are combined and spread between toasted pecan halves. They're finished with a drizzle of honey for the perfect finger-food appetizer. Does Not Apply Source: Recipe Girl 09/19/2009 Granola with Hazelnuts and Maple Syrup As fall weather looms, the days are already getting shorter and much, much busier. By whipping up a large batch of this granola over the weekend, you will have a healthy go-to snack or breakfast for the rest of the week. Continue... Does Not Apply Source: Kiss My Artichoke 09/11/2009 Salty Marcona Almond Toffee Marcona almonds and a good dash of sea salt give this sweet toffee a savory background. Does Not Apply Source: Hogwash 08/04/2009 Honey Almond Ice Cream with Blackberry Sauce Not only is this recipe for almond and honey ice cream seasonally apropos, but you don't even need an ice cream maker to whip up a batch. Continue... Does Not Apply Source: Just Making Noise