Saveur.com - Authentic Recipes, Food, Drinks and Travel

14 results
Narrow Results You've Selected: Fry Dessert Medium Saveur Remove all Main Ingredient Fruit (2) Nuts (2) Cheese (1) Game (1) Cuisine Classic (5) American (1) Cajun/Creole (1) English/Scottish (1) French (1) Show all... Italian (1) Moroccan (1) Season Spring (2) Summer (2) Occasion Easter (1) Topic Recipe (14) 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 = "Source:Saveur"; var omni_prop8 = "Technique:Fry,Course:Dessert,Difficulty:Medium,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 03/13/2013 French Crullers Named for their twisted shape, these donuts get their airy texture from choux pastry. Issue #154 02/23/2013 Old-Fashioned Spiced Sour Cream Donuts These classic cake donuts are fried at a lower temperature to produce their characteristic cracks and ridges. Issue #154 02/23/2013 Top Pot Triple Coconut Donuts Coconut milk gives these donuts from Seattle's Top Pot donut shop a super-moist interior and a gratifying crust. Issue #154 02/23/2013 Leonard's Bakery Hawaii Malasadas Butter, milk, and half & half give these Portuguese-style donuts their distinctive richness and luscious texture. Issue #154 02/23/2013 Long Johns The trick to piping custard into these bar-shaped confections is to use a wooden skewer to carve out a channel in the donut before filling it. Issue #154 02/23/2013 Vanilla-Glazed Yeast Donuts The glaze on these airy donuts achieves its satiny consistency thanks to a combination of clarified butter and evaporated milk. Issue #154 02/23/2013 Berliners (Jelly-Filled Donuts) If piping the jelly into these donuts proves challenging, use a paring knife to hollow out the side of the donut, making a cavity for the jelly. Issue #154 02/23/2013 Blueberry Donuts Fresh blueberries bolstered by jam make these donuts especially flavorful. Issue #154 02/23/2013 Devil's Food Donuts These donuts puff up visibly when they are ready to be removed from the frying oil. Issue #154 09/04/2007 Pigs' Ears (Couchon d'Oreille) These crisp confections are given a quick twist with a fork while they're frying, which causes them to look like—yes—pigs' ears. Issue #97 01/28/2008 Lemon Custard with Dried Lemon Slices and Lemon Fritters This dessert is the lemon lovers paradise. Issue #93 12/04/2000 Sweet and Savory Squab and Almond Pie We enjoyed this dish while visiting Marrakech. Issue #25 07/13/2007 Crêpes with Vanilla Ice Cream To make these warm, crispy crêpes, we recommend using organic cream for the ice cream—it will improve both the flavor and texture. Issue #7 01/23/2007 Farmhouse Cheese Tart This dish bursts with flavor when made with a true artisanal British farmhouse cheese. Issue #3