American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Cheese Breakfast/Brunch Remove all Source Saveur (12) Carmen Cooks (1) Citron & Vanille (1) Everybody Likes Sandwiches (1) Feelgood Eats (1) Show all... Kalyn's Kitchen (1) My Last Bite (1) PattyCake Baking Co. (1) Simply Recipes (1) Skinny Gourmet (1) The Kitchn (1) What's For Lunch Honey (1) jasonandshawnda.com (1) justcookit.blogspot.com (1) smittenkitchen.com (1) Difficulty Easy (17) Medium (4) Season Winter (8) Fall (7) Spring (6) Summer (4) Occasion Christmas (3) Easter (2) Cocktail Party (1) Thanksgiving (1) Technique Bake (20) Fry (2) Chill (1) Saute (1) Topic Recipe (26) 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 = "Course:Breakfast/Brunch"; var omni_prop8 = "Cuisine:American,Main Ingredient:Cheese,Course:Breakfast/Brunch"; var omni_pageName="saveur:"+omni_prop12; 07/09/2012 Crêpes with Mushrooms, Gruyère, and Spinach Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche from the Perierra Crêperie cart. Issue #148 06/13/2012 Ham, Cheese, Egg, and Lemon Sandwiches Lemon curd and goat cheese lends this breakfast sandwich from chef Elizabeth Morehead at The Big Egg a pleasing tanginess. Issue #148 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 03/28/2013 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 10/29/2007 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 03/15/2010 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 05/09/2007 Never-Fail Soufflé This quick, simple soufflé promises a perfect result every time. Issue #31 05/03/2013 Bacon, Egg, and Cheese Calzone The classic combo of bacon, egg, and cheese gets folded inside flaky pastry dough for a breakfast variation on the calzone. Does Not Apply 05/03/2013 Goat Cheese and Strawberry Breakfast Tarts A childhood breakfast treat gets an upgrade with strawberry jam and tangy goat cheese. Does Not Apply 05/03/2013 Gruyère, Rosemary, and Honey Monkey Bread This indulgent pull-apart bread is the perfect savory-sweet combination. Does Not Apply 10/03/2012 Pumpkin Spice Cake with Mascarpone Developed by test kitchen assistant Phillip Basone, this moist, warmly-spiced cake also makes wonderful muffins. 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 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 04/13/2010 Monte Cristo Sandwich In contrast to a croque monsieur and a croque madame, which are made with plain bread, a Monte Cristo uses two slices of French toast to sandwich turkey, ham, and cheddar. Continue... Does Not Apply Source: Feelgood Eats 04/04/2010 Breakfast Casserole with Asparagus, Mushrooms, and Goat Cheese This vegetarian-friendly dish, a riff on traditional dinner casseroles, is made with mushrooms, cheese, and asparagus. Continue... Does Not Apply Source: Kalyn's Kitchen 01/11/2010 Spinach, Mushroom, and Bacon Quiche We love quiche because it's such a crowd-pleaser: you can secretly sneak any leftover ingredients you have on hand, and it'll almost always come out tasting delicious. Here, Carmen Cooks uses spinach, bacon, and mushrooms for a quiche that you can make just about any time of day or night. Continue... Does Not Apply Source: Carmen Cooks 12/19/2009 Zucchini Flan with Olives, Feta, and Mint Perfecting a traditional flan may sound like a culinary feat, but this savory zucchini version is quick and easy for a weeknight meal. Continue... Does Not Apply Source: Citron & Vanille 10/29/2009 Scallion and Goat Cheese Muffins Tangy goat cheese and scallions make wonderful savory muffins. They can be served alongside soup or roasts, but are also good as an afternoon snack the following day. Does Not Apply Source: jasonandshawnda.com 10/15/2009 Ten-Minute Tartiflette Leftover potatoes get new life when tossed with garlic and shallots and topped with melted, creamy cheese. Does Not Apply Source: justcookit.blogspot.com « Previous 1 2 Next »