results for "desserts"
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From cool Peppermint Caramels to literally snowdrift-like Oeufs à la Neige.
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SAVEUR's top cake recipes and dessert recipes, as chosen by our readers
Crunchy, sweet homemade caramel corn can be made even better with the addition of nuts or chocolate chips.
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
This dense, puddinglike pumpkin bread makes a rich and satisfying dessert.
This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but softer and more substantial.
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Recipe for dark chocolate ice cream from Jeni's Splendid Ice Creams.
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Indulge yourself with this cocktail treat, sweetened with maple syrup vodka, Kahlua, and heavy cream.
In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea.
New York City chef and author Sara Moulton taught us how to make this beautiful tart.
Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch.
The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010).
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
SAVEUR kitchen assistant Victoria Ross makes these glazed shortbreads, which get their spicy kick from ground cardamom and ginger, for afternoon tea in her native New Zealand.
This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
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.