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Narrow Results You've Selected: Appetizers Remove all Source Saveur (15) Citron & Vanille (1) Damn Yankee (1) Gastronomy (1) La Fuji Mama (1) Show all... My Last Bite (1) The Expatriate's Kitchen (1) The Wooden Spoon (1) Difficulty Easy (14) Medium (6) Main Ingredient Eggs (11) Cheese (8) Pork (6) Vegetables (6) Potato (4) Show all... Fish (2) Beans (1) Bread (1) Chicken (1) Pasta (1) Cuisine American (10) French (5) Italian (3) Vegetarian (3) Caribbean (2) Show all... Middle Eastern (2) African (1) Classic (1) English/Scottish (1) Gluten-Free (1) Greek (1) Jewish (1) Kid-Friendly (1) Kosher (1) Mexican (1) Simple (1) Season Winter (5) Fall (2) Spring (2) Summer (1) Occasion Cocktail Party (4) Christmas (2) Easter (1) Thanksgiving (1) Technique Bake (8) Fry (3) Chill (2) No Cook (1) Poach (1) Show all... Roast (1) Saute (1) Slow Cook (1) Steam (1) Stew (1) Topic Recipe (22) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Appetizers"; var omni_prop8 = "Breakfast/Brunch,Course:Appetizers"; var omni_pageName="saveur:"+omni_prop12; 05/07/2013 Labaneh Thick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za'atar spice, makes a typical Galilean breakfast. Issue #156 09/05/2012 Ful Medames (Stewed Fava Beans) Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast. Issue #150 10/19/2011 Callaloo and Cheddar Quiches Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green. Issue #142 10/19/2011 Stamp-and-Go (Salt Cod Fritters) These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro, an herb with a cilantro-like flavor. Issue #142 03/10/2011 Maple Syrup Dumplings These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds). Issue #136 08/30/2012 Bacon-and-Cheese Deviled Eggs SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich. Issue #135 07/18/2010 Feta Tart (Alevropita) Made with a simple egg batter, this feta-studded tart hails from the region of Epirus. Issue #131 07/13/2010 Eggs in Aspic (Oeufs en Gelée) In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé. Issue #131 12/27/2009 Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni) Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008). Issue #113 08/23/2007 Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way. Issue #105 10/30/2007 Wild Herb Frittata In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs. Issue #75 09/03/2002 Kipper Pâté Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast. Issue #50 12/05/2012 Modernist Latkes Developed by the Modernist Cuisine Cooking Lab, this exquisitely crispy, flavorful latke nixes the steps of grating and wringing-dry standard to most recipes. Does Not Apply 05/11/2012 Menu: Mother's Day Tea With a variety of decadent finger foods, from Venetian tea sandwiches to homemade gravlax with blinis, this spread is perfect to serve for a special Mother's Day treat, either as a late afternoon tea or a Sunday brunch buffet. Does Not Apply 12/02/2011 Seasonal Squash Tart By using seasonal squash, this light and tasty dish can be made year round. Does Not Apply 01/21/2010 Proscuitto Peas This recipe relies on pantry staples: if you've got peas in the freezer, you can make this hearty dish for breakfast. We think these peas would go great with eggs and toast. Does Not Apply Source: The Wooden Spoon 01/12/2010 Bacon-Wrapped Baby Potatoes We've heard of bacon bits stuffed into baked potatoes, but what about the other way around? These bite-sized surprises are perfect as appetizers as well as served with eggs at brunch. Continue... Does Not Apply Source: My Last Bite 12/19/2009 Mini-Chipotle Pork Quiches A foolproof crust is filled with smoky chipotle pork, eggs, and cheese for a Mexican twist on the French favorite that can be served for breakfast, brunch, or as a dinner appetizer. Continue... Does Not Apply Source: La Fuji Mama 12/19/2009 Zucchini Flan with Olives, Feta, and Mint Perfecting a traditional flan may sound like a culinary feat, but this savory zucchini version is quick and easy for a weeknight meal. Continue... Does Not Apply Source: Citron & Vanille 12/08/2009 Maple Bacon Biscuits These sweet and smoky treats fly off the shelves at Santa Monica's Huckleberry Café. If you're not in the Los Angeles area, you can try pastry chef Zoe Nathan's recipe at home. Warning: these biscuits are addictive. Continue... Does Not Apply Source: Gastronomy « Previous 1 2 Next »