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Issue #114[all previous issues]
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This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. This recipe was developed by Hunter Lewis for our Breakfast Issue.
This version of scrambled eggs employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done.
The secret to success with this dish is the quality of its parts.
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.
Assistant kitchen director Ben Mims entertains a crowd with this lemony bloody mary.
The following drink is the combination of two recipes from Everyday Drinking and The Craft of the Cocktail.
This interesting cocktail has the perfect bite, heightened by a dill pickle spear and a piece of beef jerky.