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

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Narrow Results You've Selected: Recipe Bake Fall Nuts Remove all Source Saveur (41) New York Magazine (2) 6 Bittersweets (1) A Dash of Sass (1) Always Order Dessert (1) Show all... Astray Recipes (1) Cakespy (1) Culinary Concoctions by Peabody (1) Daily Candy (1) Dallas Morning News (1) Farmgirl Fare (1) Food Gal (1) Homesick Texan (1) Kiss My Artichoke (1) La Table de Nana (1) Martha Stewart (1) My Recipes (1) New York Times (1) Recipe Girl (1) Recipe Zaar (1) The Hungry Housewife (1) The Wednesday Chef (1) The Wicked Noodle (1) Vegetarians in Paradise (1) Zoe Bakes (1) eastvillagekitchen.com (1) Difficulty Easy (39) Medium (20) Course Dessert (42) Side Dish (9) Breakfast/Brunch (6) Appetizers (5) Main Course (4) Show all... Bread (3) Salad (3) Cuisine American (45) Southern/Soul Food (8) Eastern European/Russian (3) Italian (3) English/Scottish (2) Show all... French (2) Cajun/Creole (1) German (1) Gluten-Free (1) Indian (1) Kid-Friendly (1) Mexican (1) Middle Eastern (1) Simple (1) Vegetarian (1) Occasion Thanksgiving (23) Christmas (11) Birthday (3) Cocktail Party (2) Backyard BBQ (1) Show all... Easter (1) Passover (1) 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 = "Main Ingredient:Nuts"; var omni_prop8 = "Topic:Recipe,Technique:Bake,Season:Fall,Main Ingredient:Nuts"; var omni_pageName="saveur:"+omni_prop12; 10/15/2012 Pecan Pie Brittle This twist on traditional pecan pie provides a snack-able ending to the holiday feast. Issue #151 03/08/2012 Chec Cu Nucă (Romanian Walnut Panettone) This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack. Issue #145 05/27/2009 Pecan Pie For this pecan pie, using fresh nuts makes a difference. Issue #121 02/13/2010 Indian-Style Lamb Pot Roast Belonging to the family of slow, steam-cooked moghul dishes called dum pukht, this lamb is coated in a spice paste made with saffron, coconut, almonds, and yogurt. Continue... Issue #116 11/21/2011 Black Bottom Pecan Pie This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie. Issue #115 10/09/2008 Sweet Potato Casserole Our take on the iconic marshmallow-topped holiday concoction. Issue #115 10/09/2008 Modern Mincemeat Pie The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis. Issue #115 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 07/18/2008 Katharine Hepburn’s Brownies This recipe produces incredibly chewy bars with a full but mellow chocolate flavor. Issue #113 04/21/2008 Pecan Pie When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal. Issue #111 10/02/2007 Pumpkin Cake Roll This dessert, a delicious alternative to pumpkin pie or pecan pie, consists of a pumpkin- and spice-flavored cake filled with sweetened cream cheese. Issue #106 08/29/2007 German Spice Cookies (Pfeffernüsse) These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into. Issue #98 09/04/2007 Thanksgiving Twofer Pie This two-for-one pie bakes our two favorites, pumpkin and pecan, into one delicious combo. Issue #97 05/09/2007 Detering Ranch Pecans Sweet and spicy, these pecans can be quite addictive—consume them at your own risk. Issue #90 11/17/2005 Catalan Biscotti These Catalan cookies pair wonderfully with a sweet, creamy ice cream or are great just paired with a good cup of coffee. Issue #73 11/11/2005 Bishop's Bread The chocolate glaze on this dense tea cake isn't typical in Vienna but is something our host did for decoration and a little extra flavor. Issue #71 10/30/2007 Stuffed Horseshoe-Shaped Pastry We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste. Issue #62 10/24/2007 Black Walnut Pumpkin Pie Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie. Issue #62 10/24/2007 Apple Bundt Cake This simply delicious dessert is a family favorite among Hudson River valley apple farmers. Issue #62 10/24/2007 Sweet Potato Bread Pudding This Cajun inspired dessert is swimming in a scrumptious praline sauce. Issue #57 « Previous 1 2 3 4 Next »