Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
Salmon, crabs, and fava beans are just a few of the ingredients that bring energy and flavor to our collection of pasta and potato salads: the perfect addition to your weeknight meal or summer barbecue.
SAVEUR test kitchen director Kellie Evans developed this decadent recipe—a no-holds-barred combination of earthy white truffles, salty pistachios, and rich caramel—after a trip to the Oregon Truffle Festival, where she was inspired by chef Dustin Clark of Wildwood Restaurant and Bar in Portland. The popcorn kernels require at least 8 hours to infuse with truffle aroma, so plan ahead—if you don't happen to have a white truffle lying around, skip the infusion and finish the caramel corn with a bit of truffle salt.
Everyone deserves a homemade cake on their birthday, and nothing feels quite as special as a big, over-the-top butter and sugar confection topped with piles of fluffy frosting and crowned with a ring of candles.
This layered no-cook appetizer from SAVEUR test titchen assistant Eliza Martin features a sweet core of dried apricot coated in tangy goat cheese and then rolled in a savory mixture of crushed pistachios and fresh herbs. The finger-friendly "truffles" can be made up to 2 days before serving and stored in the refrigerator, making them the perfect hors d'oeuvres for the busy host or hostess.