Brunch Recipes and Menus

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Broil (8) Slow Cook (8) No Cook (7) Stew (5) Steam (3) Marinate (2) Roast (2) Braise (1) Freeze (1) Grill/Barbecue (1) Stir-Fry (1) Topic Recipe (381) 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:Breakfast/Brunch"; var omni_prop8 = "Course:Breakfast/Brunch"; var omni_pageName="saveur:"+omni_prop12; 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 10/19/2011 Vegetable Run-Up This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew. Issue #142 10/20/2011 Nasi Lemak (Coconut Rice) This rich Malay coconut rice is a breakfast favorite in Malaysia. Issue #141 10/06/2011 Challot (Challah Knots) These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion. Issue #141 07/12/2011 Balaleet (Sweet Vermicelli and Eggs) Served as a breakfast dish and also for dessert, this Indian-influenced sweet pasta is fried and topped with a saffron omelette, making it crunchy, sweet, tender, and savory all at once. Issue #140 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 01/10/2011 Crêpes with Maple Sugar and Syrup These Crêpes au Sucre et au Sirop d'Érable, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast. 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 07/15/2010 Wild Greens with Fried Eggs (Horta me Avga Tiganita) This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens. 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 06/27/2010 Shopsin's Pumpkin Pancakes Chef Kenny Shopsin serves this popular breakfast dish at his much-loved namesake restaurant in New York City’s Essex Street Market. Continue... Issue #130 06/12/2010 Hungarian Sour Cherry Cake Sour cherries grow abundantly in Hungary and are a staple in the country’s markets in summer. This cake is typically served with coffee for breakfast. Continue... Issue #130 02/01/2011 Mom's Banana Bread This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims. Issue #129 03/31/2010 Keppler’s Special This breakfast dish is popular at the Sugar Shack, a well-known hangout for surfers in Huntington Beach, California. Continue... Issue #127 03/29/2013 Ham and Cheese Soufflés Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009). Issue #125 12/30/2009 Country Ham Biscuits This recipe, which appeared in Executive Editor Dana Bowen’s feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine. Issue #125 01/31/2010 Eggs Poached in Tomato Sauce This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. Continue... Issue #124 03/15/2010 Cod Cakes The recipe for these cod cakes hails from Cape Breton, Nova Scotia—more precisely, from the files of home cook Eva Murphy, whom Sasha Chapman profiled in "August's Feast" (August/September 2009). Continue... Issue #122 02/17/2009 Fried-Rice Omelette In this dish, a popular order at Teshima's, a restaurant in the Big Island town of Kealakekua, a thin omelette is folded around a filling of fried rice and sausage. Issue #118 « Previous 1 2 3 4 5 . . .20 Next »