Blog Posts by Saveur

  • Instead of Pecan Pie, Brown Butter Walnut Pie

    Earthy walnuts replace pecans in this version of the classic pie; browned butter accentuates the flavor of the nuts, and a sour cream topping offsets the richness of the filling.

    SERVES 8

    INGREDIENTS
    FOR THE CRUST AND FILLING
    Flour, for dusting
    ½ recipe Flaky Butter Pie Dough (see recipe below)
    13 tbsp. unsalted butter
    ¾ cup light brown sugar
    6 large eggs
    1¾ cups light corn syrup
    1½ tsp. vanilla extract
    1¼ tsp. kosher salt
    3 cups whole walnut halves, lightly toasted

    FOR THE TOPPING
    ⅓ cup heavy cream
    2 tbsp. confectioners' sugar
    1 cup sour cream
    ½ tsp. vanilla extract

    RELATED: Pie Tips & Techniques »

    INSTRUCTIONS
    1. Make the crust: Heat oven to 375°. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill 30 minutes. Using a fork, prick the dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake 15 minutes. Remove paper and weights; let cool.

    2. Make the filling: Melt butter in

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  • Recipe Upgrade: Instead of Pumpkin Pie, Maple Pumpkin Brûlée Pie

    Maple syrup is folded into the filling of this take on a classic. Just before serving, the chilled pie is brûléed, yielding a caramelized top with a dramatic crunch.

    SERVES 8

    INGREDIENTS
    Flour, for dusting
    ½ recipe Flaky Butter Pie Dough
    ¼ cup dark brown sugar
    ¼ cup granulated sugar
    2 eggs
    1 (15-oz.) can pumpkin purée
    1 cup heavy cream
    ¼ cup maple syrup
    2½ tbsp. potato starch
    2½ tsp. ground cinnamon
    1½ tsp. ground ginger
    1 tsp. freshly grated nutmeg
    ½ tsp. ground clove
    ½ tsp. Kosher salt
    ¼ cup Demerara sugar

    RELATED: Pie Tips & Techniques »

    INSTRUCTIONS
    1. On a lightly floured surface, roll 1 disk of dough into a 12″ round. Fit into a 9″ deep-dish pie plate. Trim edges with a knife, leaving 1″ dough overhanging edge of plate; chill 30 minutes. On a lightly floured piece of parchment paper, roll remaining disk of dough into a 12″ round; trim, discarding edges, into a 9″ square. Slice into six 1½″-thick strips; chill 30 minutes.

    Read More »from Recipe Upgrade: Instead of Pumpkin Pie, Maple Pumpkin Brûlée Pie
  • Salted Caramel Apple PieThis deep-dish pie recipe from Brooklyn's Four & Twenty Blackbirds is packed with apples and a thick salted caramel sauce. Choose both sweet and tart apples to balance the caramel's richness.

    SERVES 8

    INGREDIENTS
    Flour, for dusting
    1 recipe Flaky Butter Pie Dough
    3 tbsp. flour, plus more for dusting
    7 baking apples, such as Golden Delicious, Granny Smith, or Honeycrisp (about 3 pounds), peeled, cored, and thinly sliced
    3 tbsp. plus 1 cup granulated sugar
    Juice of 2 lemons
    8 tbsp. unsalted butter, cubed
    ½ cup heavy cream
    ½ cup Demerara sugar
    ½ tsp. Angostura bitters
    ¼ tsp. freshly grated nutmeg
    ¼ tsp. ground allspice
    ¼ tsp. ground cinnamon
    ¼ tsp. ground allspice
    ¼ tsp. ground cinnamon
    ¼ tsp. Kosher salt
    ⅛ tsp. freshly ground black pepper
    ½ tsp. flake sea salt
    1 egg, lightly beaten with 1 tsp. water

    RELATED: Pie Tips & Techniques »

    INSTRUCTIONS
    1. On a lightly floured surface, roll 1 disk of dough into a 12″ round. Fit into a 9″ deep-dish pie plate. Trim edges with a

    Read More »from Recipe Upgrade: Instead of Apple Pie, Make Salted Caramel Apple Pie
  • Summer Meals in 20 Minutes or Less

    As August arrives, one thing is on everyone's mind: the end of summer. For most, this means last-minute weekend trips, longer nights spent outside, and a curious wonder at how quickly the past few months flew by. In this rush to savor the last weeks of sunny warmth, relishing the season is generally preferable to getting tied-up in the kitchen. But this doesn't mean sacrificing satisfying, flavorful meals! Whether you're tucked away at home or relaxing in a beach-side getaway, make the most of August with these 15 recipes for quick, summery meals. Each takes 20 minutes or less to prepare, from grill-friendly fare like lobster with cilantro butter or garlicky pork kebabs, to simple stovetop dishes like tagliatelle with poppy seeds and prosciutto or a spicy yuba stir-fry with edamame. See 15 Recipes for Summer Meals in 20 Minutes »

    André Baranowski Rib-Eye Steaks with Chimichurri
    Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina.

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  • The Secret to Crispy French Fries at Home

    The secret to outstanding homemade French fries is to fry them twice, and chill them in the refrigerator in between frying. The first plunge in oil cooks the potatoes through for a fluffy texture; the second one, at a higher temperature, forms a crisp exterior.

    SERVES 2

    INGREDIENTS
    Canola or peanut oil, for frying
    2 large russet potatoes (about 1 lb. 10 oz.), unpeeled, cut into ¼"-thick sticks
    Kosher salt, to taste

    RELATED: The Best Summer Bacon Recipes, from Easy Apps to Mains »

    INSTRUCTIONS
    1. Pour oil to a depth of 2" into a 6-qt. heavy-bottomed dutch oven and heat over medium-high heat until the temperature registers 375° on a deep-fry thermometer. Add all the potatoes and cook, turning occasionally and maintaining an oil temperature of 325° (adding the potatoes will cause the temperature to drop), until pale and tender, about 8 minutes. Using a slotted spoon, transfer fries to a rack set over a rimmed baking sheet and refrigerate until chilled, about 1 hour.

    2. Increase oil temperature to

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  • Fresh Spring Dinners: Easy Ramp and Mushroom Tart

    Have you tried cooking with ramps? The wild leeks, native to the forests of eastern North America, are often the first edible plants to break through the soil in the early spring. Their season is short, but their unique flavor somewhere between garlic and onion is a treat. Brightened with lemon zest and dolloped with a cheese sauce, this mushroom and ramp tart (made with frozen puff pastry) makes a great light meal when served with a salad. If you can't find ramps at your local market, scallions or chives are a great substitute.

    SERVES 4-6

    INGREDIENTS
    4 tbsp. olive oil
    10 oz. button mushrooms, thinly sliced
    1 shallot, minced
    Kosher salt and freshly ground black pepper, to taste
    1 tsp. finely chopped thyme leaves, plus whole leaves to garnish
    1 tbsp. unsalted butter
    20 ramps (about 4 oz.), trimmed
    4 oz. goat cheese, softened
    ½ cup freshly grated parmesan
    2 tbsp. heavy cream
    2 tbsp. lemon zest, divided
    1 egg yolk
    1 sheet frozen, thawed puff pastry
    Fleur de sel, to taste

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  • Perfect Spring Dessert: Classic Carrot Cake

    Our version of the always-popular carrot cake is a potluck and bakesale favorite; the addition of crushed pineapple helps to keep it sweet and moist.

    RECIPE: CLASSIC CARROT CAKE
    SERVES 12 to 14

    INGREDIENTS
    ¾ cup canola oil, plus more for pan
    2 cups flour, plus more for pan
    2 tsp. baking powder
    2 tsp. baking soda
    2 tsp. ground cinnamon
    1 tsp. kosher salt
    1½ cups sugar
    ½ cup buttermilk
    3 tsp. vanilla extract
    4 eggs
    2 cups finely grated carrots
    1 cup canned crushed pineapple, drained
    1 cup coarsely chopped walnuts
    1 cup sweetened flaked coconut
    ½ cup raisins
    8 oz. cream cheese, softened
    8 tbsp. unsalted butter, softened
    3 cups confectioners' sugar, sifted
    Marzipan carrots for garnish (see Making Marzipan Carrots)

    RELATED: Luscious Layer Cakes »

    INSTRUCTIONS
    1. Heat oven to 350°. Grease and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.

    2. In a bowl, whisk together oil, sugar,

    Read More »from Perfect Spring Dessert: Classic Carrot Cake
  • Make Airy Glazed Donuts at Home

    The glaze on these airy donuts achieves its satiny consistency thanks to a combination of clarified butter and evaporated milk.

    MAKES ABOUT 1½ DOZEN

    INGREDIENTS

    2¼-oz. packages active dry yeast
    ½ cup sugar
    1½ cups milk, scalded and cooled
    1 tsp. kosher salt
    2 eggs
    6 tbsp. vegetable shortening, plus more for greasing
    5 cups (1 lb. 6½ oz.) all-purpose flour, sifted, plus more for dusting
    Canola oil, for frying
    10 tbsp. unsalted butter
    ⅓ cup evaporated milk
    2 ½ tsp. vanilla extract
    2 ½ cups confectioners' sugar

    RELATED: Vegetarian Recipes for Spring »

    INSTRUCTIONS

    1. Combine yeast, 1 tbsp. sugar, and 6 tbsp. water heated to 115° in the bowl of a stand mixer fitted with a paddle attachment; let sit until foamy, about 10 minutes. Add remaining sugar, plus milk, salt, eggs, and shortening; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until Read More »from Make Airy Glazed Donuts at Home
  • Baking with Nutella: Gooey Chocolate Hazelnut Buns

    This indulgent recipe from This is a Cookbook: Recipes For Real Life (Weldon Owen, 2012), by brothers Max and Eli Sussman, takes the classic cinnamon bun up a notch by adding the chocolate-hazelnut spread Nutella between layers of dough for a gooey, decadent finish.

    RECIPE: NUTELLA BUNS
    MAKES 12 BUNS

    INGREDIENTS
    1 (¼-oz.) package active dry yeast
    ¼ cup, plus 1 tsp. sugar
    ½ cup milk
    9 tbsp. unsalted butter, softened, plus more for greasing
    1 tsp. salt
    1 tsp. vanilla extract
    3 eggs
    4 cups flour, plus more for dusting
    ¾ cup brown sugar
    ⅔ cup coarsely chopped pecans
    1½ cups Nutella
    1 tsp. ground cinnamon

    RELATED: Recipe Ideas for Breakfast in Bed »

    1. Combine yeast, 1 tsp. sugar and ½ cup warm water in a bowl until foamy, about 10 minutes. Meanwhile, bring milk to a simmer in a 1-qt saucepan over medium heat; set aside for 5 minutes. Stir in remaining sugar, 4 tbsp. butter, and salt and stir to yeast mixture with vanilla, 2 eggs, and

    Read More »from Baking with Nutella: Gooey Chocolate Hazelnut Buns
  • SIMPLE WEEKNIGHT MEALS: Tuscan Bean Soup

    RECIPE: Tuscan Bean Soup
    This hearty Italian soup makes good use of cold weather vegetables such as butternut squash, kale, carrots, and potatoes. If you don't plan ahead and soak the cannellini beans overnight, you can substitute canned white beans.

    SERVES 4 - 6

    INGREDIENTS
    2 cups dried cannellini beans, soaked overnight
    2 medium carrots, roughly chopped
    1 rib celery, roughly chopped
    ½ yellow onion, roughly chopped
    ¾ cup extra-virgin olive oil
    4 cloves garlic (3 minced, 1 halved)
    10 oz. squash, such as butternut, peeled and cut into ½" cubes (about 2 cups)
    4 large kale leaves, preferably lacinato or cavalo nero, stemmed and chopped
    1 medium waxy-style potato, peeled and cut into ½" cubes
    Kosher salt and freshly ground black pepper, to taste
    ½ tsp. crushed fennel seeds
    8 thick slices country-style bread

    RELATED: 24 Healthy Vegetarian Mains »

    INSTRUCTIONS
    1. Drain beans and transfer to a 3-qt. saucepan along with half the carrots, the celery, the onions, and 5 Read More »from SIMPLE WEEKNIGHT MEALS: Tuscan Bean Soup

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