Pork Recipes and Menus from Saveur Magazine

43 results
Narrow Results You've Selected: Pork Saveur Breakfast/Brunch Remove all Difficulty Easy (23) Medium (11) Cuisine American (22) Southern/Soul Food (9) Cajun/Creole (3) Classic (3) French (3) Show all... Gluten-Free (3) Asian (2) Kid-Friendly (2) Mexican (2) Caribbean (1) Chinese (1) German (1) Greek (1) Italian (1) Quick & Easy (1) Simple (1) Vietnamese (1) Season Winter (16) Summer (10) Fall (7) Spring (4) Occasion Christmas (9) Easter (5) Technique Bake (13) Fry (13) Saute (7) Poach (4) Chill (3) Show all... Roast (2) Braise (1) Grill/Barbecue (1) Steam (1) Topic Recipe (43) 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 = "Main Ingredient:Pork,Source:Saveur,Course:Breakfast/Brunch"; var omni_pageName="saveur:"+omni_prop12; 04/15/2013 Goetta Pinhead, or steel-cut, oats bulk up this hearty sausage loaf, an Ohio breakfast staple usually served with eggs and toast. Issue #156 02/01/2013 Cajun Benedict Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish. Issue #153 12/15/2012 Hangtown Fry This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint. Issue #153 10/17/2012 Quiche Lorraine 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 09/12/2012 Biscuits with Sawmill Gravy 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 07/16/2012 Huevos Motuleños (Eggs in Tortillas with Ham and Peas) This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce. Issue #149 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 12/08/2011 Mallorcas (Puerto Rican Ham and Egg Sandwiches) 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 03/29/2013 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 12/30/2009 Country Ham Biscuits 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 02/17/2009 Fried-Rice Omelette In this dish, a popular order at Teshima's, a restaurant in the Big Island town of Kealakekua, a thin omelette is folded around a filling of fried rice and sausage. Issue #118 02/18/2013 Salsa-Simmered Tortillas (Chilaquiles) Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish. Issue #114 01/27/2012 Classic Eggs Benedict The secret to success with this dish is the quality of its parts. Issue #114 01/13/2010 Breakfast Sausage Patties Making your own breakfast sausage is easier than you might think. These patties are a simple mixture of ground pork and spices. Continue... Issue #114 09/05/2008 Country Ham with Red-Eye Gravy and Grits Red-eye gravy, a classic Southern preparation, is a thin sauce made from the drippings of fried country ham and brewed coffee. Issue #114 07/18/2008 Home-Cured Bacon Home curing is easy and yields a far more flavorful bacon than the store-bought kind. Issue #113 08/23/2007 Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way. Issue #105 09/04/2007 Poached Eggs with Tasso and Hollandaise Sauce (Eggs Hussarde) A Creole favorite, this dish is a hearty addition to any brunch. Issue #97 09/04/2007 Sausages and Gravy with Stone-Ground Grits This hearty dish of sausage and grits is stick to the ribs good. Issue #97 05/09/2007 Billionaire’s Bacon This delicious, decadent bacon is so good, it isn't just for breakfast. Issue #82 « Previous 1 2 3 Next »