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

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Narrow Results You've Selected: Recipe Bake Winter Eggs Remove all Source Saveur (44) Food Network (1) HappyTummy (1) La Tartine Gourmande (1) Picky Eatings (1) Show all... Playing House (1) The Noshery (1) Wives with Knives (1) Zoe Bakes (1) Difficulty Easy (26) Medium (23) Hard (2) Course Dessert (29) Main Course (7) Breakfast/Brunch (6) Side Dish (5) Bread (4) Show all... Appetizers (3) Beverages (1) Cuisine American (23) French (8) Italian (8) Asian (2) Eastern European/Russian (2) Show all... German (2) Southern/Soul Food (2) Spanish/Portuguese (2) Caribbean (1) Central/South American (1) Classic (1) English/Scottish (1) Gluten-Free (1) Other (1) Occasion Christmas (14) Easter (4) Cocktail Party (2) Thanksgiving (2) 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:Eggs"; var omni_prop8 = "Topic:Recipe,Technique:Bake,Season:Winter,Main Ingredient:Eggs"; var omni_pageName="saveur:"+omni_prop12; 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 02/28/2013 La Tarte (Vanilla-Rum Custard) Take this custard out of the refrigerator about 10 minutes before serving. Issue #134 10/10/2008 Coconut Squash Custard In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash. Issue #115 07/18/2008 Katharine Hepburn’s Brownies This recipe produces incredibly chewy bars with a full but mellow chocolate flavor. Issue #113 03/18/2008 Pirozhki There are as many recipes for these delicious, bite-size savory pastries as there are Russian cooks. Issue #110 02/12/2008 Pound Cake This recipe is for a lighter version of an old favorite. Issue #109 03/01/2007 Chocolate Babka This classic eastern European dessert is the ultimate coffee-break indulgence. Issue #100 08/30/2007 Christmas Pudding with Custard Sauce Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results. Issue #98 09/04/2007 Flan (Creamy Caramel Custard) The secret to making a perfectly creamy flan lies in the cooking time. Issue #97 09/04/2007 German Potato Pancakes Crisp, browned potato pancakes are a popular side dish at Milwaukee's famed fish frys. Issue #95 09/04/2007 Carrot Cake This award-winning carrot cake is moist, luscious, and thoroughly delicious. Issue #95 01/08/2008 Indonesian Spice Cake Melted butter is brushed between each layer of this delicious spice cake creating a very moist result. Issue #94 01/28/2008 Pizza Rustica This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts. Issue #92 05/09/2007 Cheese Popovers These light, oversized, beautifully puffed-up popovers put buttered rolls to shame. Issue #90 10/30/2007 Cheese Soufflé Omelette We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980). Issue #83 07/03/2007 Black Forest Cherry Torte This German dessert got it right by combining two of our favorite ingredients—chocolate and cherries! Issue #76 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 10/30/2007 Meat Loaves with Eggs and Cheese To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it. Issue #62 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 08/30/2005 Egg Custard with Caramel In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding. Issue #59 « Previous 1 2 3 Next »