See all the recipes from SAVEUR No. 114

Classic Egg Dishes

9 delicious recipes straight from the SAVEUR kitchen archives.

Roast Beef Hash

This savory hash transforms leftovers into an elegant breakfast.

Potatoes O'Brien

This recipe gives color and kick to a skillet of fried potatoes.

Chickpea Masala Sandwich

A legacy of the East Indian indentured workers, doubles consist of two pieces of savory flatbread filled with spiced, stewed chickpeas.

Milk Punch

A frothy, soothing eye-opener, this milk punch cocktail gets foamier the longer you shake it.

Tequila Sunrise

The recipe for this complex, layered cocktail originally appeared in Bottoms Up! Y Como!, a brochure published by the Agua Caliente resort in Tijuana, Mexico, in 1934.

Michelada

A hot-weather refresher, this beer cocktail from Mexico can range in form from a chunky, tomato-rich version like a bloody mary to a lighter brew spiked with hot sauce and lime.

Jill's Bloody Mary

This interesting cocktail has the perfect bite, heightened by a dill pickle spear and a piece of beef jerky.

Old Ebbitt Grill Bloody Mary

This recipe is based on one from the Old Ebbitt Grill, a historic oyster bar and grill in Washington, D.C., where the bartenders rim the glass of their bloody mary with Old Bay seasoning.

Ben's Bloody Mary

Assistant kitchen director Ben Mims entertains a crowd with this lemony bloody mary.

The Bloody Joey

The following drink is the combination of two recipes from Everyday Drinking and The Craft of the Cocktail.

Coffee Terminology

Coffee lingo sure to help inform your next coffee purchase and enhance your appreciation for your morning cup.

More of Our Favorite Roasts

Here are 14 more coffees we sampled and were too good to keep to ourselves.

A Flawless Cup

Coffee lover Michaele Weissman demystifies the world of "specialty" coffee.

A Dozen Choice Doughnut Spots

Over the past month, we sampled nearly 100 kinds of doughnut from across the country and the following 12 consistently stood out in taste.

Notes on My Mother's Breakfast

The time-honored breakfast fare for one Japanese family.

Breakfast of Champions

An insider's look at the morning meals of Washington, D.C., heavyweights.

Guide To Switzerland

An insider's guide to Switzerland's famed cities, Zurich and Lucerne.

Set Point

An in-depth look at Japan's Western-influenced breakfast known as "morning set".




Here's what you'll find in the latest issue of SAVEUR, available on newsstands now.

A World of Breakfast

From coffee and toast to caviar and mimosas, it's breakfast time on planet Earth, and a universe of food and drink awaits. Our celebration of morning meals around the globe starts here.
By The Editors

The Flavors of a New Day

Fresh peaches and life lessons are all part of breakfast on David Mas Masumoto's California farm.
By David Mas Masumoto

All You Can Eat

Singapore's hawker centers offer a kaleidoscope of freshly prepared breakfast dishes.
By Christopher Tan

Breakfast Times Two

In Munich, Germany, a second morning meal is a long-standing tradition.
By Sharon Hudgins

Welcome Home

The enduring appeal of the South's Waffle House restaurants.
By Todd Coleman

Comfort by the Spoonful

Peru's caldo de gallina is a dish to wake the departed.
By Wendy Alperstein

Morning Warm-Up

In India, a cup of sweet, milky chai is the best way to greet the day.
By Jeffrey Alford

Plate of Plenty

Cheese, olives, and other delights of a Turkish breakfast.
By Sarah Karnasiewicz

Breakfast Potatoes

An illustrated guide.
By Hunter Lewis

Spice World

Vivid flavors define Indonesia's morning repasts.
By James Oseland

Tortillas Reborn

The saucy glory of Mexican chilaquiles.
By Mauricio Velázquez de León

Chill Chaser

Rejuvenating noodle soup in the highlands of Laos.
By Naomi Duguid and Jeffrey Alford

Going with the Grain

Swiss muesli is breakfast cereal the way it was meant to be.
By David McAninch

The Power Brokers

Breakfast at Washington, D.C.'s storied Hay-Adams hotel.
By Phyllis Richman

Caviar and Crystal

Cookbook legend Barbara Kafka's lavish Upper East Side brunch.
By Barbara Kafka

Classic Eye-Openers

Brace up with these invigorating morning tipples.
By David Wondrich

Breakfast Breads and Pastries

An illustrated guide.
By Ben Mims

Made to Order

Elegance and eggs at the Royal Bombay Yacht Club in Mumbai, India.
By Lyla Bavadam

Back to the Future

The space age splendor of California's vintage coffee shops.
By Karen Shimizu

The Eggs and I

How the novelist Francine Prose's chickens came home to roost.
By Francine Prose

The Fry-Up

The simple, egalitarian beauty of a hearty English breakfast.
By Tim Hayward

Four Ways to Cook Eggs

An illustrated guide.
By Hunter Lewis

Fuel for Fellowship

Biscuits and prayer at a Mississippi church breakfast.
By Ben Mims

Served Hot Daily

Soup and pork buns, Beijing's morning soul food.
By Georgia Freedman

Breakfast Meats

An illustrated guide.
By Dana Bowen

The Italian Way

Community, cappuccino, and cornettos in Rome.
By Roberta Corradin

Counter Culture

Wicked eggs and wild times at a punk rock Los Angeles diner.
By Nicole Panter

Tastes of the Rising Sun

A Japanese breakfast the way Mom used to make it.
By Hiroko Shimbo

First

Breakfast offers a mirror of who we are.
By James Oseland

SAVEUR Fare

Vintage toasters; Trinidad's delicious doubles; plus Agenda and more.

List

These nine exquisite coffees hail from around the world.
By Katherine Cancila

Source

Real Quebec maple syrup is a breed apart.
By Beth Kracklauer

Origins

In Darjeeling, India, the coaxing of flavor from tea leaves is a refined art.
By Harris Salat

Memories

Stories from the Sunday-brunch trenches.
By Sara Dickerman

Classic

Eggs benedict is the embodiment of gastronomic indulgence.
By Gregory Beyer

In The SAVEUR Kitchen

The fluffiest omelette; rating chipotle chiles; cracking an egg; and more.

The Pantry

How to find our favorite places and products from this issue.
By Hunter Lewis

SAVEUR Moment

Saveur Moment Delivering a campaign message, with powdered sugar and sprinkles.
Photograph by Jim Bourg

This article was first published in Saveur in Issue #114