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11/21/2012
SAVEUR executive food editor Todd's mother, Linda Coleman, volunteers at the hospital in Tallahassee, Florida, bringing home-baked treats to patients during the holidays. This cinnamon-sugar dusted snickerdoodle is always the most-requested cookie.
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11/21/2012
Fruit bars are sweetened with ripe persimmons and dates and coated with a tart, toothsome, lemon–sugar glaze for a wonderful celebration of late-fall fruits.
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11/20/2012
Warmly spiced with cinnamon and rich with vanilla, these free-form brownie drops from Wall Street Journal food editor Beth Kracklauer are a simple, one-bowl way to fill your home with the aroma of chocolate.
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11/20/2012
An adaptation of Basque Christmas cookies, these crumbly harinados are made with ground up pistachios and a blend of gluten-free flours.
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11/20/2012
A cakey brownie loaded with yummy: gooey caramels and marshmallows, crunchy nuts, and melty shards of chocolate.
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11/20/2012
In this cookie version of the classic turtle candy, salty nuts are placed on top of sweet, buttery shortbread and topped with dark chocolate.
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11/20/2012
From Ana Sofia Perez, these cookies are a perfect canvas for wintry spices like anise, cinnamon, and nutmeg, allowing for endless variety and improvisation so that their flavor always surprises
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11/20/2012
Japanese green tea powder gives a deep, rich flavor and a natural green color to sugar cookies.
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10/04/2012
This sweet, tart fruit pie is a beautiful showcase for the flavors of fall and winter.
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09/14/2012
This flourless peanut butter cookie recipe has pure peanut butter flavor and is naturally gluten-free.
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09/10/2012
These sweet, satisfying granola bars (which just so happen to be both vegan and gluten-free) are as good for breakfast as they are as a mid-afternoon snack.
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05/29/2012
Notes of caramel and brandied raisins, found in Ommegang's Three Philosophers Quadruple beer, complement this rich and decadent bread pudding.
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03/11/2012
Softened goat cheese adds a delightful tang to these sweet chocolate cupcakes.
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02/13/2012
Anchored on a tender, buttery pistachio shortcrust, this Middle-Eastern-influenced tart is filled with a creamy and bright white chocolate-orange ganache, accented with a few drops of rose water to lend a floral note. It's topped off with pomegranate meringue, swirled and spiked with a spatula and then browned with a torch to highlight the peaks and folds that form the petals of a large pink rose.
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12/20/2011
This gluten-free sugar cookies recipe uses rice flour and cornstarch with no scale required.
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12/09/2011
These chewy almond meringue cookies, speckled with pine nuts, are a favorite holiday cookie of SAVEUR managing editor Greg Ferro. This recipe is based off one by cookbook author Nick Malgieri.
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11/21/2011
Piped into a star shape, these iconic Italian cookies, topped with a maraschino cherry half, are infused with kirsch and cream to add richness and depth.
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11/21/2011
Blanketed in multi-colored sprinkles, these gorgeous cookies are a staple of Italian bakeries and especially festive-looking for the holidays.
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11/21/2011
The name for these small hazelnut meringue sandwiches filled with milk chocolate means "lady's kisses" in Italian.
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11/15/2011
The recipe for these flaky, almond-filled pastries is based on one from Jaarsma's Bakery in Pella, Iowa.
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