We’re endlessly inspired by the things we find on Pinterest—check out
our Pinterest page for proof—and we’re also thrilled that so many of you are inspired by the things you find here on Saveur.com! From homemade peppermint patties (over 11,000 pins) to a barbecue-perfect side dish of cheesy corn casserole (a whopping 55,000+ pins), these recipes are our most-loved on Pinterest—so far!
Fresh coconut and its sweet water are the keys to this cake, passed down from SAVEUR associate food editor Ben Mims’ grandmother, Jane Newson. A handy rotary coconut grater produces snow-like coconut flakes, but a hand grater works well, too.
Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish.
The rich, spicy warmth of chai is a perfect drink for a cold winter’s day, and it’s made even more warming with the addition of a bourbon like Maker’s Mark, whose notes of clove, vanilla, and caramel marry perfectly with the ingredients in the chai.
Famed Texas cook Helen Corbitt created this rich chicken salad for the cafe menu at Neiman Marcus department stores in the 1950s. It’s delicious on toasted multigrain bread with lettuce and tomato.
This easy baked corn casserole, which calls for a combination of Velveeta and cheddar cheese, makes a great barbecue side dish.
Moonshine, also known as white whiskey, takes the place of Bourbon in this summery interpretation of a Julep. The crisp flavor of this clear spirit finds a tangy counterpoint in macerated strawberries, sweeter and juicier than berries used fresh. Served in mason jars, they’re an ideal afternoon tipple.
The recipe for this fondant-centered candy is based on one in the
Candy Cookbook by Mildred Brand.
A thick, well-marbled cut — a rib eye, strip, or porterhouse — works best for this olive oil- and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at
Salumeria Rosi in New York City.
Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef