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03/24/2013
Brennan's Brandy Milk Punch
How to make Brennan's Brandy Milk Punch, a creamy cocktail and New Orleans brunch mainstay.
Issue #155
03/24/2013
Arnaud's Café Brûlot Diabolique
Our simplified version of the flaming coffee cocktail served at Arnaud's in New Orleans uses strong black coffee spiced with whole cloves.
Issue #155
09/12/2012
Rossini Cocktail
A luscious take on the bellini, the Rossini swaps in strawberries for the latter drink's white peaches, and prosecco for champagne. Serve this versatile cocktail in place of mimosas at brunch, as an aperitif, or with dessert.
Issue #150
08/30/2012
Bacon-and-Cheese Deviled Eggs
SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.
Issue #135
05/03/2013
Fizzy Lifting Drink
This bubbly, pink concoction of Champagne dosed with fruity crème de cassis and spicy ginger liqueur is inspired by the mysterious drink of the same name from the movie Willy Wonka and the Chocolate Factory. It's served at Social Restaurant and Wine Bar in Charleston, South Carolina.
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05/10/2012
Moonwalk
This Champagne cocktail of grapefruit, orange liqueur, and a hint of rosewater was the first thing Neil Armstrong and Buzz Aldrin sipped upon returning to earth after the moon landing.
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03/08/2012
The Garden Variety Margarita
This vegetal variation on the margarita includes kale juice and ginger.
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12/02/2011
Seasonal Squash Tart
By using seasonal squash, this light and tasty dish can be made year round.
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11/11/2011
The Dirty Mary
Liven up your everyday Bloody Mary with this tart variation. Made with brine-infused vodka and garnished with tart cornichons and a slice of meaty, savory salumi, this acerbic libation is a pickle lover's dream.
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12/19/2009
Mini-Chipotle Pork Quiches
A foolproof crust is filled with smoky chipotle pork, eggs, and cheese for a Mexican twist on the French favorite that can be served for breakfast, brunch, or as a dinner appetizer. Continue...
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Source: La Fuji Mama
03/14/2009
Zucchini Bacon Fritters
Maple syrup lends an unexpected warmth and sweetness to these delicate snacks.
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Source: The Expatriate's Kitchen