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03/21/2010
Hummingbird Cake
This hummingbird cake honors the legacy of the Southern cook Edna Lewis. The luscious, fruit-and-nut-studded layer cake is served in Atlanta's Watershed restaurant. Continue...
Issue #119
02/17/2009
Russian Punch Cake
From Vienna’s legendary confectionery shop Demel, this showstopping layer cake has a creamy custard filling and a meringue frosting. This recipe, along with a tep-by-step illustrated guide, appeared in “Vienna’s Sweet Empire” by Nick Malgieri (March 2009).
Issue #118
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
01/25/2008
Macadamia-Crusted Lamb with Honeygar Reduction
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
Issue #93
12/06/2005
Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Issue #77
05/09/2007
Sour Cream Date Coffee Cake
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Issue #70
10/04/2005
Lane Cake
This cake improves in flavor as it ages and mellows. Covered and uncut, it may be made two days before serving, and it doesn't need to be refrigerated.
Issue #66
04/11/2010
Carrot Cake
When baked, carrots develop a caramel-like fragrance. This stacked cake is flavored with cloves, allspice, and nutmeg and is topped with a traditional cream cheese frosting. Continue...
Issue #59
08/22/2005
Pavlova Roll
Pavola's are a popular dessert in New Zealand.
Issue #57
10/19/2000
Sponge Cake with Fancy Cream Cannoli Filling
Our home-style version of the Missouri Baking Co.'s specialty cake is frosted, but not decorated.
Issue #34
03/20/2002
Salad of Haricots Verts and Green Hazelnuts
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Issue #17
03/28/2002
Apricot Tart
This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).
Issue #13
11/07/2011
Chewy Almond Macaroons
This recipe, which SAVEUR contributor Yewande Komolafe received from a French boulanger, produces intensely-flavored cookies have a crunchy caramelized exterior and a chewy, amaretto-flavored interior.
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