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02/23/2013
Fresh blueberries bolstered by jam make these donuts especially flavorful.
Issue #154
02/23/2013
These donuts puff up visibly when they are ready to be removed from the frying oil.
Issue #154
02/01/2013
Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish.
Issue #153
01/17/2013
A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp.
Issue #153
12/17/2012
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
Issue #153
12/17/2012
This Australian coffee drink gets its creamy consistency from plenty of finely frothed, steaming hot milk.
Issue #153
12/15/2012
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
Issue #153
12/15/2012
This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint.
Issue #153
12/15/2012
Chef Bill Rodgers of Manhattan's Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe.
Issue #153
10/15/2012
The quintesential Garifuna breakfast consists of yeasty coconut bread and a warming porridge made with cassava flour.
Issue #151
10/25/2012
Grillades are boneless medallions of veal, except when the cook substitutes bone-in "7 steaks," pork medallions, or beef tenderloin. And contrary to your French-English dictionary definition, they are never grilled.
Issue #150
10/23/2012
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Issue #150
10/17/2012
Quiche Lorraine is often maligned as too effeminate, but its combination of egg, cream and bacon remains a classic for men and women alike.
Issue #150
10/12/2012
Everybody in France seems to eat croissants daily, especially pain au chocolat.
Issue #150
10/10/2012
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple.
Issue #150
09/12/2012
A luscious take on the bellini, the Rossini swaps in strawberries for the latter drink's white peaches, and prosecco for champagne. Serve this versatile cocktail in place of mimosas at brunch, as an aperitif, or with dessert.
Issue #150
09/12/2012
The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.
Issue #150
09/12/2012
One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day.
Issue #150
09/06/2012
The original eggs Sardou has pizzazz, with anchovies tucked in between egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears.
Issue #150
09/05/2012
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
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