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Easter
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Saveur (7)
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Eggs (4)
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American (4)
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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
01/27/2012
Classic Eggs Benedict
The secret to success with this dish is the quality of its parts.
Issue #114
12/27/2009
Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni)
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
Issue #113
07/18/2008
Home-Cured Bacon
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
Issue #113
05/09/2007
Sour Cream Date Coffee Cake
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Issue #70
10/30/2007
Quiche Lorraine
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Issue #36
08/08/2007
Swedish Coffee Bread
The recipe for this sweet bread came from Sweden (via Finland) to New Jersey in the 19th century.
Issue #14