Checkout, Log In, or RegisterWelcome back! Click the green button below to continue the checkout process.Complete RegistrationRecipesTeff Carrot Cake with Cream Cheese FrostingSAVEUR EditorsMarch 25, 2020A rich and textured carrot cake that happens to be gluten-free.RecipesGolden Turmeric CakeSAVEUR EditorsMarch 20, 2020Tip: If you’re not using a savarin mold or tube pan, the cake can be baked in a 7-inch (18-cm) square pan. Grease the base with tahini, which will both prevent sticking and add extra flavor, but sprinkle the sesame seeds on top of the batter instead of underneath.RecipesLemon Tea CakeSAVEUR EditorsMarch 17, 2020This updated take on a classic lemon tea cake recipe is featured in Toni Tipton-Martin’s cookbook, Jubilee: Recipes from Two Centuries of African American Cooking.RecipesNell Huffman’s Blueberry PieSAVEUR EditorsMarch 9, 2020In Alaska, wild blueberries (also called Kyani berries) are picked in the summer and frozen for use during the winter, especially in pies.RecipesShrimp RemouladeSAVEUR EditorsMarch 3, 2020Classic, tangy remoulade sauce is a luxurious accompaniment to any crustacean; try swapping out the shrimp in this retro dish for crawfish or lump crabmeat, when in season.RecipesRoasted Duck with Apples and OnionsBy SAVEUR EditorsMarch 3, 2020This elegant dish was served as part of an “Ode to the Apple” dinner at Canal House Station. Cooked in 2 skillets, it offers an easy yet luxurious alternative to the traditional, whole-bird holiday meal. Caraway adds an earthy and licorice note; toast the seeds lightly in a dry skillet before grinding them in a mortar and pestle.RecipesChocolate Gingerbread CakeSAVEUR EditorsMarch 3, 2020This impossibly rich chocolate cake is perfumed with warming gingerbread spice and powdered mustard, which adds a surprising, gentle heat.RecipesParsnip PureéSAVEUR EditorsMarch 3, 2020Instead of the usual mashed potatoes, a buttery parsnip purée—sweetened with apples—is a fine accompaniment to duck or turkey.RecipesBasturmaBy Benjamin KemperFebruary 28, 2020Learn the easy how-to of Armenian basturma, the air-cured beef that packs a punch of spice.RecipesBliniSAVEUR EditorsFebruary 28, 2020These raised pancakes are one of Russia’s most beloved foods. Thicker than crêpes but less dense than flapjacks, they’re wonderfully porous and perfect for soaking up butter.
