341
results
Narrow Results
You've Selected:
Recipe
Fruit
American
Easy
Source
Saveur (156)
Smitten Kitchen (7)
New York Times (6)
Orangette (6)
Epicurious (5)
Course
Dessert (179)
Breakfast/Brunch (39)
Condiments and Sauces (38)
Side Dish (35)
Main Course (26)
Season
Summer (139)
Fall (117)
Winter (70)
Spring (65)
Occasion
Christmas (39)
Thanksgiving (30)
Backyard BBQ (25)
Cocktail Party (15)
Easter (12)
Technique
Bake (156)
Chill (37)
No Cook (28)
Saute (26)
Slow Cook (20)

Advertisement
03/02/2013
Orange Glaze
Fresh juice, zest, and a tablespoon of orange liqueur add citrusy zing to this glaze.
Issue #154
12/17/2012
Mango Bread
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
Issue #153
12/15/2012
Blueberry Pie Milk Shake
This recipe comes from the Hamburg Inn No. 2 in Iowa City, Iowa.
Issue #153
09/12/2012
Key Lime Pie
Key lime pie evolved after 1853, when a struggling inventor, Gail Borden, created condensed milk and somebody in the area made "custard," combining it with the lip-puckering limes, and putting it all into a pastry crust.
Issue #150
09/12/2012
Lemon Poppy Seed Muffins
The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.
Issue #150
06/13/2012
Ham, Cheese, Egg, and Lemon Sandwiches
Lemon curd and goat cheese lends this breakfast sandwich from chef Elizabeth Morehead at The Big Egg a pleasing tanginess.
Issue #148
06/11/2012
Chocolate-Dipped Orange Financiers
These moist small cakes are suffused with nutty brown butter and bright orange zest.
Issue #148
11/11/2011
Cranberry Salsa
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
Issue #142
01/31/2013
Banana Pudding
This classic pudding dessert is a perfect finish to any barbecue meal.
Issue #139
06/14/2011
Strawberry Pie
In this pie, orange zest nicely offsets the sweetness of the strawberries.
Issue #139
06/13/2011
Watermelon Rind Pickles
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
Issue #139
05/20/2011
Strawberry Compote
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
Issue #139
04/15/2011
Pickled Blueberries
Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries.
Issue #137
12/21/2010
Fig Syrup
We based the recipe for this sweet and sour gastrique on one from chef Stephen Kalt of Fornelletto in Atlantic City, New Jersey. The syrup is an ideal accompaniment to grilled quail or roast duck.
Issue #135
09/28/2010
Key Lime Pie
This classic pie is based on the one served at Joe's Stone Crab in Miami. You can use Key limes or bottled Key lime juice—though Persian lime juice works well, too. Continue...
Issue #132
07/13/2010
Strawberry Marshmallows
Dried strawberries give these fluffy treats a remarkably deep fruit flavor.
Issue #131
04/29/2011
Banana Tarte Tatin
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
Issue #129
02/01/2011
Mom's Banana Bread
This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims.
Issue #129
04/05/2010
Lemon Confit
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Issue #129
02/22/2010
Winter Salad with Buttermilk Dressing
Chef Suzanne Goin reinvents the Waldorf salad in this appetizer. Continue...
Issue #127
« Previous 1 2 3 4 5 . . .18 Next »