Brunch Recipes and Menus

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Narrow Results You've Selected: Breakfast/Brunch Bake Medium Remove all Source Saveur (16) Farmgirl Fare (2) All Recipes (1) Almost Bourdain (1) Dessert First (1) Show all... Edible Portland (1) Food Network (1) La Tartine Gourmande (1) Sticky, Gooey, Creamy, Chewy (1) The Kitchn (1) Trini Gourmet (1) smittenkitchen.com (1) Main Ingredient Eggs (9) Bread (8) Fruit (7) Cheese (6) Vegetables (6) Show all... Pork (5) Nuts (4) Potato (2) Chocolate (1) Fish (1) Cuisine American (13) French (5) Italian (3) German (2) Middle Eastern (2) Show all... Central/South American (1) Irish (1) Scandinavian (1) Vegetarian (1) Season Winter (13) Fall (9) Spring (4) Summer (2) Occasion Christmas (6) Easter (5) Cocktail Party (1) Thanksgiving (1) Topic Recipe (28) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Medium"; var omni_prop8 = "Course:Breakfast/Brunch,Technique:Bake,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 04/11/2013 Almond & Marzipan Roulade Chef Erez Komarovsky's buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack. Issue #156 10/15/2012 Fein Tau Faluma tuma Adulu Tau Yuga (Coconut Bread with Cassava Porridge) The quintesential Garifuna breakfast consists of yeasty coconut bread and a warming porridge made with cassava flour. Issue #151 03/29/2013 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 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 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 10/20/2005 Smoked-Ham Rolls While visiting Hotel Aying, we were served these rolls, made by the local Katzmaier bakery, for breakfast. Issue #69 03/12/2007 Sultana Scones Both in and on these traditional scones, use the richest butter you can find. Issue #65 09/12/2005 Challah This recipe, from Claudia Roden's The Book of Jewish Food, can be used for loaves of various shapes, including the rounded ones baked for the Jewish New Year, which symbolize the cycle of life. Issue #61 10/30/2007 Potato Knishes This is our take on the classic from a famous knish bakery in New York City. Issue #57 09/03/2002 Kipper Pâté Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast. Issue #50 10/30/2007 Quiche Lorraine In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust. Issue #36 04/30/2008 Morel Omelette This rendition of the French classic is bursting with fresh morels. Issue #19 08/08/2007 Swedish Coffee Bread The recipe for this sweet bread came from Sweden (via Finland) to New Jersey in the 19th century. Issue #14 12/02/2011 Seasonal Squash Tart By using seasonal squash, this light and tasty dish can be made year round. Does Not Apply 05/11/2011 Strawberry Focaccia with Maple-Balsamic Onions This boldly flavored bread is a great use for not-too-sweet strawberries, which caramelize and intensify in flavor while cooking. Does Not Apply 07/10/2010 Eggs Baked in Tomatoes Begin a leisurely weekend with a simple yet indulgent brunch. With only five ingredients, you can make these baked eggs easily. Continue... Does Not Apply Source: Almost Bourdain 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... Does Not Apply 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... Does Not Apply Source: smittenkitchen.com 06/17/2009 Toasted Almond Chocolate Chip Biscotti Dark chocolate chips are a highlight to these crispy biscotti. Does Not Apply Source: Farmgirl Fare « Previous 1 2 Next »