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

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Steam (6) No Cook (5) Fry (3) Stew (3) Freeze (2) Marinate (2) Topic Recipe (266) 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 = "Course:Dessert"; var omni_prop8 = "Season:Winter,Course:Dessert"; var omni_pageName="saveur:"+omni_prop12; 01/17/2008 Almond Halvah This nutty-tasting Turkish confection is served at birth celebrations, funerals, and other types of ceremonies. Issue #95 01/17/2008 Cannoli These Sicilian treats are one of America's favorite Italian pastry. 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 Saffron Buns A popular pastry among locals in the village port of Newlyn, located on the southwestern tip of England. Issue #93 01/28/2010 Red Velvet Cake According to legend, red velvet cake was invented in the 1950s at Oscar's in New York's Waldorf-Astoria. Continue... Issue #91 11/19/2007 Apple Pie Simple and delicious, this recipe and brings out the sweet flavor of the apples. Issue #88 10/28/2007 Torta di Pane Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread. Issue #82 03/18/2007 Sweet Pastry Crust This recipe, from Mastering the Art of French Cooking, Volume One, is one we often turn to when we want a good, foolproof pie crust. Issue #81 10/10/2005 Sweet Pastry Crust This recipe, from Mastering the Art of French Cooking, Volume One, is one we often turn to when we want a good, foolproof pie crust. Issue #81 12/10/2007 Christmas Pudding This rich, fruity pudding is a delicious holiday tradition throughout Britain. Issue #80 11/20/2007 Bourbon Balls These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone". Issue #80 10/24/2007 Gingerbread Cake This dessert is made with sweet sorghum syrup, which gives the cake a lighter texture than molasses does. Issue #80 12/15/2005 Lone Pine Pie This stellar pie comes from a little spot in Washington State called Lone Pine Fruit and Espresso, which Edge describes as looking like "a cowboy bunkhouse of late-nineteenth-century vintage". Issue #80 12/06/2005 Peanut Butter Buckeyes These chocolatey confections are like a Reese's cup with alot more filling. Issue #77 02/21/2010 Sour Cherry Pie With their complex, tart flavor, sour cherries make the best pie filling. Issue #76 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 06/21/2007 Olive Oil Cake This dense olive oil cake recipe comes from the Dalla Rosa Alda in the Valpolicella region of Italy. Issue #75 11/20/2007 Vanilla Crescent Cookies These sweet and delicate Austrian cookies are a special Christmastime treat. Issue #71 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 « Previous 1 2 3 4 5 . . .14 Next »