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Birthday (3) Passover (2) Topic Recipe (170) 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 = "Technique:Chill"; var omni_prop8 = "American,Technique:Chill"; var omni_pageName="saveur:"+omni_prop12; 11/16/2007 Mille-Feuille with Two Goat Cheeses A symphony of flaky puff pastry and creamy goat cheese. Issue #83 11/14/2005 After Farmers' Market Quiche You can use any leftover cows' milk cheese to make this quiche. Issue #83 11/02/2005 Peanut Butter and Bacon Truffles Phoebe Lawless, a pastry chef at the Magnolia Grill in Durham, North Carolina, invented these unusual but delicious truffles. Issue #82 05/04/2011 Smoked Salmon and Dill Quiche For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche. Issue #81 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 10/30/2007 Lemon Marmalade Cranberry Sauce A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade. Issue #79 10/30/2007 Pear and Currant Chutney This delicious chutney's flavor improves with age. Issue #79 03/01/2007 Madeira–Truffle Butter This is a luxurious butter to smear on everything from your Thanksgiving turkey to a warm baguette to steamed vegetables. Issue #79 12/15/2005 Broiled Beef–Scallion Rolls A Japanese chef's spin on American beef. Issue #79 12/15/2005 Ecuadoran Potato Cakes Ecuadorans like to top these potato cakes with a fried egg for lunch and serve it with fish for dinner. Issue #79 12/06/2005 Peanut Butter Buckeyes These chocolatey confections are like a Reese's cup with alot more filling. Issue #77 12/05/2005 Hickory House Sweet Slaw LuAnn Tucker, Rick Bayless' sister, prefers this mayonnaise-enhanced slaw, another Hickory House specialty, to the tangy "sour" version. Issue #76 12/05/2005 Grandma Potter's Peach Cobbler Gladys Potter, Rick Bayless's grandmother, was acclaimed in the family for this dessert. Issue #76 10/24/2007 Black-Bottom Pie This popular dessert is creamy, chocolaty, and flavored with a touch of rum. Issue #72 07/23/2007 Green Goddess Dressing According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel. Issue #70 07/23/2007 Thousand Island Dressing This thick, satisfying condiment has long been a favorite of salad lovers the world over. Issue #68 10/13/2005 Pastel de Tres Leches (Sponge Cake with Three Milks) Tres Leches cake recipe with photo and step-by-step instructions. This milk-soaked cake originated in Nicaragua. Issue #68 01/28/2008 Lattice-Top Red Raspberry Pie A delicious dessert using the freshest raspberries of summer. Issue #67 01/28/2008 Honey Ice Cream No sugar added, this ice cream is delightfully sweetened with honey. Issue #67 10/30/2007 Larry's Firecracker Latke Poppers These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer. Issue #63 « Previous 1 2 3 4 5 . . .9 Next »