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10/20/2005
Smoked-Ham Rolls
While visiting Hotel Aying, we were served these rolls, made by the local Katzmaier bakery, for breakfast.
Issue #69
01/28/2008
Breakfast Burritos
Easily transportable, these hearty breakfast burritos can be eaten anywhere.
Issue #67
01/28/2008
Cinna-Myron Caramel Rolls
This recipe is named after Myron Sikora, who baked 320 of these decadent rolls the day before Iowa's annual bike ride (RAGBRAI).
Issue #67
03/10/2010
Breakfast Bread
Bread is a staple of the Irish table; to do this recipe justice, use high-quality flour and top it with dense Irish butter. Continue...
Issue #65
05/09/2007
Gashouse Eggs
More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole.
Issue #65
03/12/2007
Sultana Scones
Both in and on these traditional scones, use the richest butter you can find.
Issue #65
05/09/2007
Raised Waffles
To make these delightful waffles like cookbook author extraordinaire Marion Cunningham, forgo the Belgian waffle-maker and use a conventional waffle iron.
Issue #64
01/28/2008
Wild Mushroom Omelette
This versatile recipe can be made with an assortment of wild mushrooms.
Issue #61
05/09/2007
Creamed Chipped Beef on Toast
In military slang, this dish was commonly referred to as S.O.S.—"bleep" on a shingle, with the shingle referring to the toast.
Issue #61
09/12/2005
Challah
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.
Issue #61
05/09/2007
Banana Nut Pancakes
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
Issue #58
05/09/2007
Blueberry Pancakes
A breakfast classic, these lovely pancakes benefit from a hint of nutmeg.
Issue #58
10/30/2007
Potato Knishes
This is our take on the classic from a famous knish bakery in New York City.
Issue #57
08/22/2005
Jam Tart
Dina Fabbri, who cooked for Lodovico Antinori at his Ornellaia wine estate in Tuscany, gave us her recipe for this classic crostata.
Issue #57
08/26/2002
Scrambled Eggs with Truffles
An easy way to perfume your eggs with the earthy and decadent scent of black truffles.
Issue #55
05/09/2007
Country-Style Sausage with Fried Apples
This recipe, adapted from American Cooking: Southern Style, embodies good ol' Southern cooking.
Issue #54
03/16/2010
Asparagus on Toast with Cream
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.
Issue #50
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
08/28/2002
Diamond Dairy Blintzes
Serve these blintzes with sour cream on the side and applesauce too, if you like.
Issue #49
05/09/2007
Salt Cod Cakes
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
Issue #48
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