|
142
results
|
||
|
Narrow Results
|
04/11/2013
Chef Erez Komarovsky's buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.
Issue #156
02/23/2013
The crust of these muffin-like donuts, a specialty of Cottage Street Bakery in Orleans, Massachusetts, is achieved by double dipping them in melted butter and cinnamon sugar.
Issue #154
02/23/2013
This recipe is from Waylynn Lucas' Los Angeles—based baked donut shop called Fōnuts.
Issue #154
12/17/2012
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
Issue #153
10/15/2012
The quintesential Garifuna breakfast consists of yeasty coconut bread and a warming porridge made with cassava flour.
Issue #151
10/17/2012
Quiche Lorraine is often maligned as too effeminate, but its combination of egg, cream and bacon remains a classic for men and women alike.
Issue #150
10/12/2012
Everybody in France seems to eat croissants daily, especially pain au chocolat.
Issue #150
09/12/2012
One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day.
Issue #150
09/12/2012
The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.
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
03/14/2012
This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish.
Issue #145
12/08/2011
Fluffy, eggy, buttery, sweet, coiled like a snail's shell and generously dusted with powdered sugar, Pan de Mallorca is named for its land of origin.
Issue #143
10/19/2011
Tart, spicy escovitch sauce is the perfect foil for mild, flaky whole fish, either baked or fried, as in the popular Jamaican hawker breakfast.
Issue #142
10/06/2011
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
Issue #141
07/18/2010
Made with a simple egg batter, this feta-studded tart hails from the region of Epirus.
Issue #131
06/12/2010
Sour cherries grow abundantly in Hungary and are a staple in the country’s markets in summer. This cake is typically served with coffee for breakfast.
Continue...
Issue #130
02/01/2011
This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims.
Issue #129
03/31/2010
This breakfast dish is popular at the Sugar Shack, a well-known hangout for surfers in Huntington Beach, California. Continue...
Issue #127
03/29/2013
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
12/30/2009
This recipe, which appeared in Executive Editor Dana Bowen’s feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine.
Issue #125
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
