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07/13/2010
Orange Marshmallows
Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).

Issue #131
07/13/2010
Chocolate Marshmallows
We use Dutch-process cocoa powder here because it’s mild and won’t overwhelm the sweetness of the marshmallows.
Issue #131
07/13/2010
Strawberry Marshmallows
Dried strawberries give these fluffy treats a remarkably deep fruit flavor.
Issue #131
04/29/2011
Banana Tarte Tatin
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
Issue #129
02/01/2011
Mom's Banana Bread
This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims.
Issue #129
04/26/2010
Yellow Cake with Fudge Icing
The key to making this cake's rich icing is to stir it vigorously once it has cooled to the proper temperature. Continue...
Issue #129
09/06/2012
Blackberry Slump
A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington.
Issue #126
09/12/2011
Plum Tart
The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963).
Issue #126
03/12/2010
Chocolate Cream Pie
A crunchy crust and pudding-like filling make this pie a standout. This pie should be well chilled before it’s served. Continue...
Issue #126
01/16/2010
Chocolate Gravy
This rich, dark chocolate sauce is a traditional accompaniment for biscuits in the South. It's also great on pancakes and waffles. Continue...
Issue #126
12/17/2009
Port Wine Poached Pears
The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne.
Issue #126
02/14/2013
German Chocolate Cake
This decadent triple-layer dessert takes its name from German's Sweet Chocolate, a product that's not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. Continue...
Issue #125
12/03/2009
White Chocolate–Mint Truffles
When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands do and sets up better.
Issue #125
10/13/2009
Apple Pie
This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
Issue #124
03/06/2013
Cinnamon Rice Pudding
There's nothing like the creamy, sweet comfort of homemade rice pudding.
Issue #123
11/16/2011
Baked Apples with Caramel Sauce
This recipe is based on one in Emily Luchetti's Four-Star Desserts (Harper Collins, 1996). We found that Fuji apples held their shape the best.
Issue #123
10/26/2011
Cinnamon Hard Candies
Cinnamon oil or extract gives these confections a tongue-tingling heat.
Issue #123
01/30/2010
Cinnamon Coffee Cake
Ground cinnamon gives the topping for this coffee cake its signature zing; the cake itself gets an extra boost of flavor from cinnamon extract. Continue...
Issue #123
01/24/2010
Pear and Walnut Tart
Covering the rim of the tart shell with foil during part of the cooking will ensure that the edges won't burn. Continue...
Issue #123
01/21/2010
Snickerdoodles
The ample amount of butter in these soft, chewy cookies draws out and enhances the flavor of the cinnamon. Continue...
Issue #123
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