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 »
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
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.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
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.
Pavola's are a popular dessert in New Zealand.
Our home-style version of the Missouri Baking Co.'s specialty cake is frosted, but not decorated.
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).
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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