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Narrow Results You've Selected: Eggs Christmas American Remove all Source Saveur (12) 101 Cookbooks (1) Baking Bites (1) Eating Well Living Thin (1) HappyTummy (1) Show all... La Tartine Gourmande (1) Playing House (1) The Kitchn (1) Wives with Knives (1) Zoe Bakes (1) Difficulty Easy (16) Medium (4) Hard (1) Course Dessert (10) Breakfast/Brunch (6) Appetizers (3) Beverages (1) Side Dish (1) Season Winter (12) Fall (7) Technique Bake (12) Fry (2) No Cook (2) Poach (2) Saute (2) Show all... Broil (1) Chill (1) Steam (1) Topic Recipe (21) 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 = "Main Ingredient:Eggs,Occasion:Christmas,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 11/11/2009 Tom and Jerry The batter for this winter warmer can be ladled from a punch bowl into glasses. Issue #125 11/11/2009 Deviled Eggs Puréed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue. Issue #125 11/24/2008 Salami and Chopped Egg Canapés with Fines Herbes Butter Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well. Issue #116 01/27/2012 Classic Eggs Benedict The secret to success with this dish is the quality of its parts. Issue #114 05/15/2010 Baked Eggs Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks. Continue... Issue #114 03/04/2010 Cornflake-Crusted Brioche French Toast 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 10/24/2007 Turnip Soufflé The humble, dependable turnip may surprise you with its sweet warmth. Issue #63 02/04/2009 Baked Alaska Baked Alaska first made its way into print in Fannie Farmer's 1896 Boston Cooking-School Cook Book, but the idea of baking ice cream inside cake and meringue had been around for much of the century. Issue #55 10/29/2007 Eggs Benedict Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel. Issue #47 05/09/2007 Never-Fail Soufflé This quick, simple soufflé promises a perfect result every time. Issue #31 09/06/2007 Lafayette Gingerbread According to tradition, this gingerbread cake was made in the 1780s by George Washington's mother for General Lafayette. Issue #9 12/20/2011 Menu: Breakfast For Christmas Morning This simple yet indulgent menu for Christmas morning is easy to prepare in about half an hour. Does Not Apply 12/21/2009 Avocado Deviled Eggs Avocado and cayenne spice up classic deviled eggs in this simple hors d'oeuvre that's perfect for parties. Continue... Does Not Apply Source: Eating Well Living Thin 12/18/2009 Homemade Do-Si-Dos Craving Do-Si-Do cookies, but no Girl Scouts in sight? This homemade version will satisfy that urge with extra tender cookies and a creamy peanut butter filling. Continue... Does Not Apply Source: Baking Bites 12/17/2009 Pumpkin Roulade with Ginger Buttercream Buche de Noel is a classic French holiday dessert that consists of a sponge cake rolled with a creamy filling. Pumpkin and ginger provide twists on this favorite. Does Not Apply Source: Wives with Knives 12/15/2009 Apple and Pumpkin Upside-Down Cake Although the title calls for pumpkin, this recipe can actually be made using red kuri squash. Either way, you will end up with a delicious dessert that celebrates the flavors of the fall and winter and will impress all of your guests. Does Not Apply Source: La Tartine Gourmande 11/23/2009 Apple Tarte Tatin Apple tarte tatin is a classic French dessert that is surprisingly simple to make. It’s the perfect way to end a decadent holiday meal on a sweet note when you don’t have much time to bake. Does Not Apply Source: Playing House 11/23/2009 Chestnut Pound Cake If you’re unable to roast chestnuts on an open fire at Christmas, you can recreate the same flavors in this delicious and moist pound cake. Does Not Apply Source: HappyTummy 11/23/2009 Triple Ginger Cookies If you’re a fan of ginger snaps, you’ll go crazy for these caramel-colored gems. Made with ground ginger, crystallized ginger, and fresh ginger, these zesty cookies pack a punch. Does Not Apply Source: 101 Cookbooks 11/23/2009 Caramelized Pumpkin, Armagnac, and Prune Bread Pudding This bread pudding encompasses almost all of the quintessential flavors of the holiday season, and can even be made using cubed gingerbread for an added festive touch. Does Not Apply Source: Zoe Bakes « Previous 1 2 Next »