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10/23/2012
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
05/15/2012
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
02/18/2013
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
09/05/2008
This traditional breakfast pickle is part of a family of Japanese quick-salted pickles.
Issue #114
09/05/2008
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
Issue #114
09/05/2008
In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong.
Issue #114
04/10/2008
This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s perfect for summer.
Issue #111
01/17/2008
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
Issue #95
08/30/2007
This casserole makes a lovely addition to a brunch menu.
Issue #78
05/06/2011
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
Issue #74
03/16/2010
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
03/08/2007
We sampled this hearty dish of eggs and shrimp at Barcelona's La Boqueria food market.
Issue #32
04/17/2007
In Syria, this simple breakfast dish is usually served as a homey scramble.
Issue #17
05/08/2013
Fresh, simple ingredients make up this savory-sweet brunch menu for relaxed Sunday afternoons.
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05/03/2013
A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery just-wilted lettuce.
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04/01/2013
Brightened with lemon zest and peppery ramps, this mushroom and cheese tart makes a great breakfast or lunch with a salad.
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08/12/2011
Earthy beets, cooked and chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced borscht-inspired bowl.
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05/20/2010
Whatever you call it — arugula, rocket or rucola — it’s a rich, nutty, peppery-flavored leaf that is the quintessential flavor of spring. This easy-to-make recipe gives a sophisticated flavor that What’s for Lunch, Honey?’s husband, Tom, calls “exquisite.”
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Source: What's For Lunch Honey
05/07/2010
We think a quiche is the perfect way to showcase fresh spring produce. This recipe, from the blog Closet Cooking, uses a crust of cooked brown rice.
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Source: Closet Cooking
08/20/2009
This picture-perfect breakfast casserole is a great way to use up a summer bounty of zucchini. Continue...
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Source: Simply Recipes
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