|
155
results
|
||
|
Narrow Results
|
11/19/2012
To make the purée for this recipe, peel the pumpkin or squash (see Pumpkin Picking for the best types to use), cut into 1" cubes, roast at 400° until tender, about 30 minutes, then mash.
Issue #151
11/16/2012
A variation of traditional sweet potato casserole this side gets its depth of flavor from bourbon and pineapple.
Issue #151
11/01/2012
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
Issue #151
10/15/2012
This supremely moist, boozy Southern Bundt cake is based on one made by Agnes Nuro, a friend of Bernard L. Herman, writer of our November 2012 story A Bountiful Shore.
Issue #151
10/15/2012
This delicious fall treat will pique the appetite even after all the excesses of the feast.
Issue #151
10/15/2012
This twist on traditional pecan pie provides a snack-able ending to the holiday feast.
Issue #151
10/14/2012
New Mexico and árbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.
Issue #151
09/08/2012
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Issue #150
02/13/2012
For this striking two-toned dessert, alternating layers of snow-white and mahogany-brown spiced cakes are sandwiched with a rich, chocolate fudge icing and decorated with walnut halves.
Issue #145
11/07/2011
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural.
Issue #142
11/04/2011
A crust made with gingersnaps spices up this creamy, spicy dessert, a very autumn-appropriate take on classic cheesecake. The delicate texture is achieved by cooking the cheesecake in a bain-marie, a water bath made by surrounding the springform pan with boiling water — be sure to wrap the springform in a thorough layer of foil in order to keep the water out.
Issue #142
10/29/2011
This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows.
Issue #142
10/27/2011
These layers of sweet potato cake with marshmallowy meringue icing in between and a topping of praline and candied pecans will make a spectacular finish to any feast.
Issue #142
10/06/2011
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
Issue #141
09/28/2011
These crunchy cookies are drenched in warm honey.
Issue #141
09/22/2011
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Issue #141
09/10/2011
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Issue #141
09/10/2011
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
Issue #141
12/21/2010
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Issue #135
10/05/2011
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
Issue #133
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
