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10/23/2012
Joe's Special
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
06/13/2012
Ham, Cheese, Egg, and Lemon Sandwiches
Lemon curd and goat cheese lends this breakfast sandwich from chef Elizabeth Morehead at The Big Egg a pleasing tanginess.
Issue #148
05/15/2012
Rhubarb Pie
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Issue #147
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
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
09/05/2008
Buttermilk Biscuits
The key to ultrafluffy biscuits is to work the dough as little as possible.
Issue #114
08/23/2007
Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
Issue #105
09/04/2007
Broiled Grapefruit
This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red.
Issue #97
05/09/2007
Sour Cream Date Coffee Cake
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Issue #70
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
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
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
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
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
10/24/2000
Chanterelle Omelette
To give this golden dish more color, add a diced ripe tomato.
Issue #36
05/09/2007
Johnnycakes
Rhode Islanders believe it is stone-ground johnnycake meal that sets these griddle cakes apart.
Issue #16
09/10/2007
Fried Egg
This step-by-step lesson teaches young cooks how to make the classic breakfast dish.
Issue #10
02/15/2007
Smoked Trout Hash
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
Issue #6
08/05/2011
Blueberry Griddle Cakes
Sweet wild blueberries turn ordinary griddle cakes into something scrumptious.
Issue #2
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