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.
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.
The key to ultrafluffy biscuits is to work the dough as little as possible.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole.
To make these delightful waffles like cookbook author extraordinaire Marion Cunningham, forgo the Belgian waffle-maker and use a conventional waffle iron.
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.
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 SAVEURís April 2001 issue.
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
To give this golden dish more color, add a diced ripe tomato.
Rhode Islanders believe it is stone-ground johnnycake meal that sets these griddle cakes apart.
This step-by-step lesson teaches young cooks how to make the classic breakfast dish.
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
Sweet wild blueberries turn ordinary griddle cakes into something scrumptious.