This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations.
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.
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
This recipe is based on one from Gunilla von Heland, a food editor in Stockholm. We found that steeping the saffron in vodka helps boost the flavor of the spice throughout the cake.
The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.
These delectable tartlets are composed of an almond-pastry shell filled with whipped cream and garnished with berries.
This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie.
This smooth, rich chestnut soup hails from the Auvergne region of France.
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Our take on the iconic marshmallow-topped holiday concoction.
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
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 »
Versions of congee can be found on breakfast tables all over Asia.
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.