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05/15/2012
Rhubarb Pie
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
09/05/2008
Pickled Cabbage
This traditional breakfast pickle is part of a family of Japanese quick-salted pickles.
Issue #114
09/05/2008
Zucchini Custard
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
Issue #114
04/10/2008
Sautéed Eggs and Greens with Lemon
This simple dish, a favorite of home cooks across Cyprus, makes a light repast that’s perfect for summer.
Issue #111
01/17/2008
Dal, Rice, and Vegetable Porridge
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
Issue #95
08/30/2007
Sue Raye’s Breakfast Casserole
This casserole makes a lovely addition to a brunch menu.
Issue #78
05/06/2011
Asparagus Frittata
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
Issue #74
03/16/2010
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
03/08/2007
Scrambled Eggs with Shrimp
We sampled this hearty dish of eggs and shrimp at Barcelona's La Boqueria food market.
Issue #32
04/17/2007
Artichokes with Scrambled Eggs
In Syria, this simple breakfast dish is usually served as a homey scramble.
Issue #17
08/12/2011
Cold Beet Yogurt Soup
Earthy beets, cooked and chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced borscht-inspired bowl.
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...
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Source: What's For Lunch Honey
05/07/2010
Asparagus, Morel, and Ramp Quiche
We think a quiche is the perfect way to showcase fresh spring produce. This recipe, from the blog Closet Cooking, uses a crust of cooked brown rice. Continue...
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Source: Closet Cooking
08/20/2009
Zucchini Breakfast Casserole
This picture-perfect breakfast casserole is a great way to use up a summer bounty of zucchini. Continue...
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Source: Simply Recipes
07/22/2009
Olive and Artichoke Savory Muffins
Mediterranean-inspired flavor in these seasoned muffins rings from olives, artichoke hearts, and rosemary.
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Source: Skinny Gourmet
07/20/2008
Eggs with Cream, Spinach, and Country Ham
From Epicurious
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Source: Epicurious