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MAY WE SUGGEST...
From cool Peppermint Caramels to literally snowdrift-like Oeufs à la Neige. 
MAY WE SUGGEST...
SAVEUR's top cake recipes and dessert recipes, as chosen by our readers 
03/06/2007
Luscious, fresh blueberries make this simple dessert extraordinary.
Issue #51
06/19/2012
Vividly green and intensely flavored, this smooth basil gelato is a perfectly unexpected dessert.
Does Not Apply
04/08/2011
Naturally gluten-free desserts from around the world.
Does Not Apply
01/31/2013
This classic pudding dessert is a perfect finish to any barbecue meal.
Issue #139
04/13/2009
This creamy, sweet dessert is a favorite Vietnamese street snack.
Issue #120
03/06/2007
This Thai dessert is warm, creamy, and sweet on the inside—with just the right amount of crunch.
Issue #18
05/17/2012
Packed with red, sour cherries, this classic dessert sauce is typically flambéed tableside
both for presentation and to ensure the sauce is piping hot when poured over vanilla ice
cream.
Does Not Apply
07/29/2009
This dessert can be made with either fresh or frozen huckleberries or blueberries.
Issue #122
10/02/2007
Buttermilk pie, an American classic, is a forerunner of cheesecake.
Issue #106
10/20/2005
This simple but beautiful dessert showcases the delicate flavor of the pears.
Issue #69
12/17/2010
In his cookbook Salted, Mark Bitterman writes of this recipe: "Your first bite will expand the boundaries of sensation separating your mouth from the rest of your body, and you'll be feeling spiciness in the warmth of your hands and smokiness in the tingling of your toes."
Does Not Apply
02/28/2013
Take this custard out of the refrigerator about 10 minutes before serving.
Issue #134
05/21/2013
The recipe for this dish comes from Asian Dumplings by Andrea Nguyen (Ten Speed Press, 2009).
Issue #125
02/15/2007
It's now famed as a luxurious dessert, but when this Big Easy favorite made its debut in 1951, it was for a breakfast promotion.
Issue #58
07/13/2010
In this classic Swiss dessert, gelatin is used in a creamy custard that's set between two layers of tart raspberry and strawberry cream. It's best to make this dish one day ahead and let it set in the refrigerator overnight.
Issue #131
04/29/2011
A vegan, refined sugar-free version of the classic childhood dessert - that also tastes remarkable.
Does Not Apply
02/15/2010
This recipe was developed by Test Kitchen co-director Kellie Evans, who recommends it as a great way to use up overripe bananas. Its spicy, rich flavors go perfectly with a scoop of ice cream or a cup of strong coffee.
Does Not Apply
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