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11/23/2009
Caramelized Pumpkin, Armagnac, and Prune Bread Pudding
This bread pudding encompasses almost all of the quintessential flavors of the holiday season, and can even be made using cubed gingerbread for an added festive touch.
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Source: Zoe Bakes
05/24/2012
Torta Pisticcina (Chestnut Flour Tart)
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
Issue #147
08/03/2010
Spiced Carrot Layer Cake
Orange juice and zest, cinnamon, and ginger add verve and depth to this sumptuous cake. Continue...
Issue #131
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
11/10/2008
Milk Fudge with Fruit and Nuts
These Mexican milk candies get their silky texture from sweetened milk.
Issue #116
12/15/2005
Opa's Walnut Torte
This is a delicious version of dios torta, the classic Hungarian Jewish flourless walnut confection.
Issue #79
03/06/2007
Almond–Lemon Cake
Though perfectly delicious on its own, this cake can also be served with fresh fruit, toasted almonds and honey, or sweetened mascarpone.
Issue #78
11/17/2005
Chocolate Brandy Hazelnut Torte
Chocolate Brandy Hazelnut Torte
Issue #73
10/24/2007
Hummingbird Cake
This Southern classic is so delicious that one bite of it will make you want to sing.
Issue #64
09/15/2005
Prato-Style Cookies (Biscotti)
One of the few utterly traditional Italian specialties at Garga is these Tuscan cookies.
Issue #63
03/06/2007
Pistachio Gelato
Cool, creamy, and lightly nutty—this is the perfect indulgence on a hot day.
Issue #52
03/06/2007
Raspberry Cobbler
Juicy raspberries grace this cobbler with the sweet, perfumed taste of summer.
Issue #52
11/02/2000
Peanut Butter Cookies
We found this exceptional recipe in baker Alice Medrich's book, Alice Medrich's Cookies and Brownies (Warner Books).
Issue #39
10/31/2000
Pralines
This recipe, by cookbook author Marion Cunningham, yields firm candies with a maplelike flavor.
Issue #38
04/30/2007
Cream Cheese–Hazelnut Brownies
These chewy brownies have a slightly tangy filling to offset the rich chocolate.
Issue #30
11/02/2000
Baklava
This Greek version of a favorite Middle Eastern sweet is always best made with commercial phyllo.
Issue #24
11/20/2012
Pistachio Shortbread Cookies
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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04/06/2012
Peppered Pineapple Upside-Down Cake
This gooey, peppery pound cake topped with caramelized pineapple has a hint of the tropics.
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12/09/2011
Pignoli (Pine Nut Cookies)
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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11/24/2009
Sicilian Pistachio Bars
Pistachios give a fresh flavor to these cookies, while amaretto adds decadent depth.
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Source: Food Gal
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