41
results
Narrow Results
You've Selected:
Recipe
Easter
Fruit
Source
Saveur (36)
A Yankee in a Southern Kitchen (1)
Bitten (1)
Butter Sugar Flour (1)
Gourmeted.com (1)
Difficulty
Easy (24)
Medium (14)
Hard (1)
Course
Dessert (28)
Breakfast/Brunch (6)
Main Course (3)
Side Dish (3)
Appetizers (2)
Cuisine
American (16)
English/Scottish (6)
Eastern European/Russian (4)
Italian (3)
Australia/New Zealand (2)
Season
Spring (15)
Summer (13)
Winter (12)
Fall (6)
Technique
Bake (29)
Chill (7)
No Cook (4)
Freeze (2)
Fry (2)

Advertisement
04/11/2013
Rhubarb Upside Down Cake
For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked.
Issue #155
03/27/2012
Prăjitură Cu Caise (Apricot Cake)
This simple sour cream cake is brightened by lemon zest and dotted with ripe apricot halves that cook down to intense tangy sweetness in the oven.
Issue #145
04/20/2011
Russian-Style Farmers’ Cheese (Paskha)
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
Issue #128
04/12/2010
Asparagus with Citrus and Oregano
Chef Andrew Carmellini recommends microwaving asparagus in a tightly covered dish with a little water and olive oil; it’s a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. Continue...
Issue #119
03/22/2010
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
Tarator Sauce
Not to be confused with tartar sauce, this tahini-based dipping sauce is perfect with steamed artichokes.
Issue #118
01/05/2009
Pineapple Upside-Down Cake
This recipe comes from the chief of the Arcata Fire Department in Humboldt County, California and is considered an all-time favorite among the fireman.
Issue #117
06/13/2010
Blueberry Pancakes
The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency. Continue...
Issue #114
01/08/2010
Blackberry and Apple Cake
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
Issue #113
02/29/2008
Herbed Fish-and-Rice-Stuffed Pastry
This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish.
Issue #110
02/02/2010
Hungarian Shortbread
The light, crumbly texture of this shortbread owes to a clever technique: freezing the dough and grating it. Continue...
Issue #109
08/23/2007
Apple–Lavender Tarte Tatin
Lavender adds a delightful twist to this classic French dessert.
Issue #105
03/06/2007
Victoria Sponge Cake
This delicious cake, popular at afternoon teas in England, was named in honor of Queen Victoria.
Issue #84
03/19/2007
Banana Cream Pie
This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious.
Issue #81
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
04/06/2007
Trifle Belle Hélène
This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999).
Issue #62
04/12/2010
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
05/09/2007
Banana Nut Pancakes
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
Issue #58
08/22/2005
Pavlova Roll
Pavola's are a popular dessert in New Zealand.
Issue #57
06/14/2007
Roasted Fresh Ham with Orange Glaze
Fresh, unsmoked ham makes a delicious roast.
Issue #42
« Previous 1 2 3 Next »