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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 
12/15/2012
Crunchy, sweet homemade caramel corn can be made even better with the addition of nuts or chocolate chips.
Issue #153
11/11/2012
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
Issue #152
10/15/2012
This dense, puddinglike pumpkin bread makes a rich and satisfying dessert.
Issue #151
11/30/2012
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.
Issue #150
10/03/2012
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.
Issue #150
09/08/2012
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Issue #150
09/22/2011
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Issue #141
09/10/2011
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Issue #141
08/31/2011
Recipe for dark chocolate ice cream from Jeni's Splendid Ice Creams.
Issue #140
03/25/2011
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Issue #136
03/16/2011
Indulge yourself with this cocktail treat, sweetened with maple syrup vodka, Kahlua, and heavy cream.
Issue #136
01/09/2011
In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea.
Issue #136
10/19/2011
New York City chef and author Sara Moulton taught us how to make this beautiful tart.
Issue #135
11/12/2010
Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch.
Issue #134
11/10/2010
The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010).
Issue #134
04/05/2010
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Issue #129
03/08/2010
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.
Issue #128
12/28/2011
This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.
Issue #125
10/13/2009
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
Issue #124
11/16/2011
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
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