While visiting Hotel Aying, we were served these rolls, made by the local Katzmaier bakery, for breakfast.
Easily transportable, these hearty breakfast burritos can be eaten anywhere.
This recipe is named after Myron Sikora, who baked 320 of these decadent rolls the day before Iowa's annual bike ride (RAGBRAI).
More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole.
Both in and on these traditional scones, use the richest butter you can find.
To make these delightful waffles like cookbook author extraordinaire Marion Cunningham, forgo the Belgian waffle-maker and use a conventional waffle iron.
This versatile recipe can be made with an assortment of wild mushrooms.
In military slang, this dish was commonly referred to as S.O.S.—"bleep" on a shingle, with the shingle referring to the toast.
This recipe, from Claudia Roden's The Book of Jewish Food, can be used for loaves of various shapes, including the rounded ones baked for the Jewish New Year, which symbolize the cycle of life.
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
A breakfast classic, these lovely pancakes benefit from a hint of nutmeg.
This is our take on the classic from a famous knish bakery in New York City.
Dina Fabbri, who cooked for Lodovico Antinori at his Ornellaia wine estate in Tuscany, gave us her recipe for this classic crostata.
An easy way to perfume your eggs with the earthy and decadent scent of black truffles.
This recipe, adapted from American Cooking: Southern Style, embodies good ol' Southern cooking.
In Hadley, Massachusetts, asparagus is the prized local crop; we got this recipe from the Barstow family, longtime Hadley residents and asparagus aficionados. The Barstows were profiled in "Hadley Grass," an article in SAVEUR’s April 2001 issue.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Serve these blintzes with sour cream on the side and applesauce too, if you like.
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.