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03/28/2013
Ham and Cheese Soufflés
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009).
Issue #125
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
12/27/2009
Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni)
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
Issue #113
09/15/2010
Yom Kippur Break-the-Fast Blintzes
Many American Jewish families break the traditional Yom Kippur fast with a milchig, or dairy meal. These beautiful blintzes from the Jew and the Carrot are paper-thin crêpes with a sweet, custard-like cheese filling that will enliven your celebration. Continue...
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Source: The Jew and the Carrot
05/09/2010
Pizza Rustica
In the world of Sticky Gooey Creamy Chewy, baking is something one did with “Mom.” Here SGCC’s intrepid blogger shares her experiences of baking with her mother while making this easy pizza rustica, or “rustic meat pie.” Continue...
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Source: Sticky, Gooey, Creamy, Chewy
04/30/2010
Breakfast Pizza
Next time you’re planning to make bacon and eggs for breakfast, why not bake them on top of pizza? With mozzarella, bacon, eggs, and lots of fresh herbs, this dish is a whole new take on eating pizza for breakfast. The recipe comes from Smitten Kitchen. Continue...
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Source: smittenkitchen.com
06/06/2009
Parmesan Chive Scones
For those who prefer salty to sweet, this buttery scone showcases the flavors of fresh herbs.
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Source: The Kitchn