results for "desserts"
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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
These menu dishes showcase traditional Thai ingredients and flavors for a well-balanced dinner party.
Honey Chocolate-Chip Cookies Helen Rosner
Snowed in with no brown sugar, Helen Rosner kluges together a chocolate-chip cookie recipe that — thanks to honey — is even better than her original version.
David Lebovitz Talks Ice Cream David Lebovitz
In honor of ice cream week, David Lebovitz—cookbook author, dessert maker, cooking teacher, blogger extraordinaire, and ice cream guru—was kind enough to answer our questions. His book about the delectable stuff, The Perfect Scoop, has just been rereleased in paperback. Continue...
Artisanal Loaves in New Orleans Ben Mims, Assistant Kitchen Director
A couple of Thursdays ago, while in New Orleans to report a story for an upcoming issue, I stumbled upon the Crescent City Farmers Market at its Mid-City location just south of New Orleans City Park. Continue...
Growing Season Annie Novak
Over the past seven years, I’ve traveled to nine countries to harvest crops from garlic to cassava. Today I farm on a 6,000-square-foot green roof in Brooklyn, growing tomatoes, chiles, and greens in six inches of soil. But I didn’t become a farmer for my love for land, but rather, for my love of chocolate. Continue...
A Salute to Maple Syrup Karen Shimizu
It's sugaring-off season, traditionally the time of year in the Northeastern states and Canada when the sap is flowing and sugar maples are tapped to make maple syrup. And though it's been a weird year for producers—the season started and ended earlier than usual—this is still a great time to play with maple. Continue...
Coconut Cake Legacy Ben Mims
Each year when I go home to Mississippi for Easter, I look forward to eating coconut cake. While ham, lamb, potato salad, and other typical springtime dishes are on the rotating list of foods my family enjoys at Easter, coconut cake is a constant.
Praiseworthy Cardamom Pie Georgia Freedman, Managing Editor
When we started testing recipes for “Queen of Spices,” the cardamom feature in our April 2010 issue, I was inspired to pull out another cardamom-based recipe that I learned to make here in the office: the cardamom–buttermilk pie from our Thanksgiving feature in the November 2007 issue. Continue...
A Spring Twist on Angel Food Cake Ben Mims
While testing several recipes for an upcoming issue, we had a glut of extra egg whites. Normally, I'd contemplate for days or even weeks what to make with them. But with the surge of warm weather we had over a recent weekend in New York City, I actually felt like eating angel food cake. I knew the exact recipe I wanted to use, too.
Sweet Drink from Thailand Betsy Andrews
Looking like Strawberry Quik but tasting way more interesting—tangy, floral, and even a bit smoky—Pinky Milk is made with Hale's Blue Boy Brand sala syrup, a magenta-colored, toothachingly sweet, artificially flavored syrup that approximates the taste of the fruit of a branchy palm tree that's native to Thailand. Continue...
It’s almost impossible to write about madeleines without mentioning Marcel Proust's Remembrance of Things Past. While he combined my two favorite pasttimes—pastries and prose—in his opus, he did omit one small item: a recipe. Continue...
My hulking KitchenAid standing mixer was in semi-retirement until recently: when I took the BeaterBlade for a whirl, I quickly decided that my 20-pound monster-mixer was now worth hoisting out of the cupboard. Continue...
Amaretti, meaning "little" and "bitter" in Italian, describes both the size and flavor of these bite-sized, almond treats. But don’t let the "bitter" part deter you; these crunchy cookies, made from almonds, almond paste or ground apricot kernels, deliver the perfect balance of sweet and spice, with only the barest trace of bitterness. Continue...
For many of us, the local bakery becomes a second holiday home where we can stop in for a quick pound or two of green-and-pink sandwich cookies shaped like leaves, tricolor sponge cookies, and—best of all—cookie sandwiches slathered with jam and dusted with powdered sugar. Continue...
It's ginger's time of year. The heady root is a headline ingredient in gingerbread houses, a natural partner in pumpkin pies and spiced cookies, and the base for a medicinal tea to help un-wreak the havoc we’ve wrought upon our stomachs during holiday feasting. Continue...
In our April 2009 issue, our executive food editor, Todd Coleman, wrote about his love for Marlow & Sons, a local restaurant adjacent to his Brooklyn neighborhood. We featured the restaurant's chocolate caramel tart on our cover: oozing caramel topped with a solid layer of chocolate and sprinkled with sea salt. Continue...
No matter what shape a cookie is, we're also just as concerned about how tasty they are. Not only are these shortbread cookies as buttery as can be, but the cookie dough is the right consistency to be cut into any shape you want. Continue...
For many children, Christmas wouldn't be complete without the preparation and presentation of a plate of cookies, or even a bowl of candy, for Santa. In Sweden, as we learned recently, children put out rice pudding before going to bed on Christmas Eve. Continue...
Smart home cooks who find themselves in the frantic throes of holiday baking turn to the basics when they need a surefire hit. Christmas office party right around the corner? A plate of cookies never fails to please. Continue...
There’s a cake recipe that has been on my mind for 10 years. I’ve been thinking about the cake—not about baking it—because the key ingredient is time, something that I cannot buy. Continue...