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 (382) 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; 04/05/2013 Muesli This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century. Issue #114 02/18/2013 Salsa-Simmered Tortillas (Chilaquiles) 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. Issue #114 11/23/2012 Cream Cheese Cinnamon Rolls 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 » Issue #114 09/07/2012 Smoked Trout Hash 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. Issue #114 01/27/2012 Classic Eggs Benedict The secret to success with this dish is the quality of its parts. Issue #114 06/13/2010 Blueberry Pancakes The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency. Continue... Issue #114 05/15/2010 Baked Eggs Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks. Continue... Issue #114 03/04/2010 Cornflake-Crusted Brioche French Toast The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue... Issue #114 01/13/2010 Breakfast Sausage Patties Making your own breakfast sausage is easier than you might think. These patties are a simple mixture of ground pork and spices. Continue... Issue #114 01/09/2010 Home Fries Boiling the potatoes ahead of time and letting them cool completely allows them to cook faster and brown better. Continue... Issue #114 09/13/2008 Potatoes O’Brien This recipe gives color and kick to a skillet of fried potatoes. Issue #114 09/13/2008 Roast Beef Hash This savory hash transforms leftovers into an elegant breakfast. Issue #114 09/13/2008 Chickpea Masala Sandwich A legacy of the East Indian indentured workers, doubles consist of two pieces of savory flatbread filled with spiced, stewed chickpeas. Issue #114 09/05/2008 Pickled Cabbage This traditional breakfast pickle is part of a family of Japanese quick-salted pickles. Issue #114 09/05/2008 Tomato Gravy This rich, brightly colored gravy is a delicious alternative to the more widely known white sausage gravy. Issue #114 09/05/2008 Rice Porridge Versions of congee can be found on breakfast tables all over Asia. Issue #114 09/05/2008 Country Ham with Red-Eye Gravy and Grits Red-eye gravy, a classic Southern preparation, is a thin sauce made from the drippings of fried country ham and brewed coffee. Issue #114 09/05/2008 Fava Bean Stew The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden. Issue #114 09/05/2008 Vegetable Curry In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong. Issue #114 09/05/2008 Zucchini Custard A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005). Issue #114 « Previous 1. . . 3 4 5 6 7 . . .20 Next »