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01/17/2013
A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp.
Issue #153
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
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
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
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
02/01/2011
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
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
11/23/2012
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
01/27/2012
The secret to success with this dish is the quality of its parts.
Issue #114
06/13/2010
The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency.
Continue...
Issue #114
03/04/2010
The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue...
Issue #114
09/05/2008
The key to ultrafluffy biscuits is to work the dough as little as possible.
Issue #114
01/28/2008
This recipe is named after Myron Sikora, who baked 320 of these decadent rolls the day before Iowa's annual bike ride (RAGBRAI).
Issue #67
05/09/2007
More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole.
Issue #65
05/09/2007
In military slang, this dish was commonly referred to as S.O.S.—"bleep" on a shingle, with the shingle referring to the toast.
Issue #61
03/15/2010
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
10/29/2007
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
Issue #47
05/03/2013
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
A traditional biscuits and gravy breakfast gets a flavor boost from cheddar cheese and chives.
Does Not Apply
05/03/2013
This decadent pull-apart loaf is composed of bite-size yeasted rolls that get covered with a sticky-sweet brown sugar glaze and then baked together in a bundt pan.
Does Not Apply
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