Brunch Recipes and Menus

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Narrow Results You've Selected: Breakfast/Brunch Recipe Spring Easy American Remove all Source Saveur (14) Orangette (2) Closet Cooking (1) Epicurious (1) Kiss My Artichoke (1) Show all... PattyCake Baking Co. (1) Simply Recipes (1) Skinny Gourmet (1) The Kitchen Sink Recipes (1) The Noshery (1) The Wednesday Chef (1) What's For Lunch Honey (1) Main Ingredient Vegetables (9) Fruit (8) Eggs (7) Bread (6) Cheese (6) Show all... Pork (3) Fish (2) Nuts (1) Pasta (1) Occasion Easter (5) Backyard BBQ (1) Christmas (1) Thanksgiving (1) Technique Bake (17) Broil (1) Chill (1) Freeze (1) No Cook (1) Show all... Poach (1) Slow Cook (1) Steam (1) 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 = "Cuisine:American"; var omni_prop8 = "Course:Breakfast/Brunch,Topic:Recipe,Season:Spring,Difficulty:Easy,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 05/15/2012 Rhubarb Pie 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 03/10/2011 Maple Syrup Dumplings These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds). Issue #136 03/15/2010 Cod Cakes The recipe for these cod cakes hails from Cape Breton, Nova Scotia—more precisely, from the files of home cook Eva Murphy, whom Sasha Chapman profiled in "August's Feast" (August/September 2009). Continue... Issue #122 09/05/2008 Zucchini Custard A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005). Issue #114 09/04/2007 Broiled Grapefruit This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red. Issue #97 10/30/2007 Cheese Soufflé Omelette We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980). Issue #83 05/09/2007 Billionaire’s Bacon This delicious, decadent bacon is so good, it isn't just for breakfast. Issue #82 05/04/2011 Smoked Salmon and Dill Quiche For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche. Issue #81 03/16/2010 Asparagus on Toast with Cream 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 03/29/2013 Butter-Basted Eggs Basting eggs with hot melted butter promises a perfect sunny side up presentation, and deliciously nutty flavor. Serve these with toast or cheesy grits. Does Not Apply 05/17/2012 Rhubarb Muffins with Almond Streusel Sour cream and lemon zest support tart rhubarb in these muffins while vanilla seeds and brown sugar mellow its edge. A crunchy almond streusel plays off the crisp stalks and adds a nutty contrast. Does Not Apply 04/25/2012 Rhubarb and Berry Compote The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over greek yogurt. Does Not Apply 02/27/2012 Cranberry Farro Quick Bread Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread. Does Not Apply 08/12/2011 Cold Beet Yogurt Soup Earthy beets, cooked and chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced borscht-inspired bowl. Does Not Apply 05/20/2010 Arugula Herb Quiche 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.” Continue... Does Not Apply Source: What's For Lunch Honey 05/07/2010 Asparagus, Morel, and Ramp Quiche 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. Continue... Does Not Apply Source: Closet Cooking 09/19/2009 Granola with Hazelnuts and Maple Syrup As fall weather looms, the days are already getting shorter and much, much busier. By whipping up a large batch of this granola over the weekend, you will have a healthy go-to snack or breakfast for the rest of the week. Continue... Does Not Apply Source: Kiss My Artichoke 09/15/2009 Banana Coconut Bread Demerara sugar and unsweetened coconut flakes are two nontraditional ingredients in this banana bread, a seasonal favorite. Continue... Does Not Apply Source: Orangette 09/11/2009 Toast Cups with Bacon and Eggs These little two-bite breakfast cups are an easy, fast, and delicious way to throw together breakfast for a large group. Whip up a batch for your next brunch or to serve for breakfast for overnight guests. Continue... Does Not Apply Source: The Noshery 08/23/2009 Strawberry Rhubarb Jam Bars These strawberry-rhubarb bars benefit from three layers of flavor and texture. Continue... 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