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10/15/2012
This twist on traditional pecan pie provides a snack-able ending to the holiday feast.
Issue #151
09/06/2012
The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.
Issue #150
07/17/2012
Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.
Issue #149
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
02/13/2010
Belonging to the family of slow, steam-cooked moghul dishes called dum pukht, this lamb is coated in a spice paste made with saffron, coconut, almonds, and yogurt. Continue...
Issue #116
11/21/2011
This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie.
Issue #115
10/16/2008
This smooth, rich chestnut soup hails from the Auvergne region of France.
Issue #115
10/09/2008
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Issue #115
10/09/2008
Our take on the iconic marshmallow-topped holiday concoction.
Issue #115
10/09/2008
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
Issue #115
04/05/2013
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
Issue #114
11/23/2012
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 »
Issue #114
07/18/2008
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
Issue #113
07/18/2008
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
Issue #113
07/18/2008
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
Issue #113
04/21/2008
When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
Issue #111
04/17/2008
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
Issue #111
10/02/2007
This dessert, a delicious alternative to pumpkin pie or pecan pie, consists of a pumpkin- and spice-flavored cake filled with sweetened cream cheese.
Issue #106
09/28/2007
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
Issue #100
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