|
794
results
|
||
|
Narrow Results
Topic
Recipe (794)
|
10/27/2011
These layers of sweet potato cake with marshmallowy meringue icing in between and a topping of praline and candied pecans will make a spectacular finish to any feast.
Issue #142
10/24/2011
Border Grill chef Mary Sue Milliken uses frozen stone fruits to make a simple pie that captures the essence of summer even in winter.
Issue #142
09/07/2011
This inventive dish from Marco Porceddu at Asellina in New York City reinterprets the classic sauce into a sweet dessert.
Issue #140
06/17/2011
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.
Issue #139
06/14/2011
In this pie, orange zest nicely offsets the sweetness of the strawberries.
Issue #139
06/03/2011
Peanut butter and confectioners' sugar form a crumbly base for this pudding pie.
Issue #139
05/20/2011
These classic baked beans are a barbecue side-dish staple.
Issue #139
05/23/2011
Strawberry cake, topped with strawberry cream cheese frosting, is a favorite soul food dessert; this delicious version comes from Bertha's Kitchen.
Issue #138
05/18/2011
Slow-braised chicken with peppers and onions is a soul food staple. This version, from Bertha's Kitchen, is seasoned with plenty of paprika.
Issue #138
05/17/2011
In some parts of the South, cooks prefer corn bread that's slightly sweet, to counterbalance the salty, smoky flavors of vegetables stewed with pork.
Issue #138
04/14/2011
This classic side dish from Bertha's Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust.
Issue #138
03/20/2011
Chef April Bloomfield serves this sandwich with tuna-anchovy mayonnaise on a crusty roll at the John Dory Oyster Bar, in New York City.
Issue #137
09/19/2012
Serve these chewy dessert squares, known as Carré Érable et Noix, in shallow bowls, with a pitcher of cream to be poured over the top.
Issue #136
03/19/2011
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
Issue #136
11/22/2010
Cut into Christmas trees, wreaths, snowflakes, snowmen, candy canes, and every other holiday design imaginable, these are classic holiday treats in the U.S. The cookies themselves are pure buttery comfort, but when decorated with royal icing, sprinkles, dragées, and sanding sugar, they're elevated to cultural icons, beloved by children and grown-ups alike. Plus, they're almost as much fun to make as they are to eat.
Issue #134
07/25/2012
When fresh corn isn't in season use thawed frozen corn, and add a pinch of sugar to the pot.
Issue #133
10/05/2011
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
Issue #133
10/07/2010
New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters.
Issue #133
10/07/2010
This recipe comes from SAVEUR contributing editor Rick Bayless.
Issue #133
10/07/2010
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
Issue #133
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
