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11/13/2012
Ajil (Persian Trail Mix)
This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations.
Issue #152
09/06/2012
West African Peanut Stew
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
03/08/2012
Chec Cu Nucă (Romanian Walnut Panettone)
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Issue #145
12/09/2009
Butter Saffron Cake
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.
Issue #125
11/16/2009
Almond Caramels
The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.
Issue #125
11/11/2009
Almond-Cream Tartlets
These delectable tartlets are composed of an almond-pastry shell filled with whipped cream and garnished with berries.
Issue #125
02/13/2010
Indian-Style Lamb Pot Roast
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
Black Bottom Pecan Pie
This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie.
Issue #115
10/16/2008
Creamy Chestnut Soup
This smooth, rich chestnut soup hails from the Auvergne region of France.
Issue #115
10/09/2008
Jessica's Spiced Pecans
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Issue #115
10/09/2008
Sweet Potato Casserole
Our take on the iconic marshmallow-topped holiday concoction.
Issue #115
10/09/2008
Modern Mincemeat Pie
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
Muesli
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 Cinnamon Rolls
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
09/05/2008
Rice Porridge
Versions of congee can be found on breakfast tables all over Asia.
Issue #114
07/18/2008
Katharine Hepburn’s Brownies
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
Issue #113
07/18/2008
Foriana Sauce
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
Italian Stuffed Clams
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
Issue #113
04/17/2008
Greg Massa's Brown Rice Pilaf
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
Issue #111
11/12/2007
Stained-Glass Window Candies
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Issue #107
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