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Narrow Results You've Selected: Winter Recipe Breakfast/Brunch Remove all Source Saveur (70) Culinate (2) Orangette (2) The Kitchn (2) All Recipes (1) Show all... California Walnuts (1) Everybody Likes Sandwiches (1) Farmgirl Fare (1) Food Network (1) Homesick Texan (1) Kiss My Artichoke (1) Los Angeles Times (1) PattyCake Baking Co. (1) Serious Eats (1) The Jew and the Carrot (1) The Noshery (1) Trini Gourmet (1) justcookit.blogspot.com (1) Difficulty Easy (68) Medium (18) Main Ingredient Eggs (32) Bread (21) Pork (19) Fruit (18) Vegetables (11) Show all... Cheese (10) Potato (8) Nuts (6) Fish (5) Beef (3) Rice (3) Chicken (2) Chocolate (2) Pasta (2) Beans (1) Rum (1) Shellfish (1) Shrimp (1) Tomato (1) Turkey (1) Vodka (1) Cuisine American (52) Southern/Soul Food (10) French (5) Gluten-Free (4) Kid-Friendly (4) Show all... Quick & Easy (3) Vegetarian (3) German (2) Jewish (2) Middle Eastern (2) Scandinavian (2) Asian (1) Caribbean (1) Central/South American (1) Chinese (1) Classic (1) English/Scottish (1) Healthy (1) Indian (1) Irish (1) Italian (1) Kosher (1) Mediterranean (1) Mexican (1) Simple (1) Vegan (1) Occasion Christmas (22) Easter (12) Thanksgiving (4) Cocktail Party (3) Technique Bake (35) Fry (19) Saute (9) Chill (4) Poach (4) Show all... Roast (2) Slow Cook (2) No Cook (1) Steam (1) Stew (1) 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 = "Season:Winter,Topic:Recipe,Course:Breakfast/Brunch"; var omni_pageName="saveur:"+omni_prop12; 10/23/2012 Joe's Special Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's. Issue #150 09/06/2012 Eggs Sardou The original eggs Sardou has pizzazz, with anchovies tucked in between egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears. Issue #150 10/06/2011 Challot (Challah Knots) These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion. Issue #141 03/10/2011 Maple Syrup Dumplings These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds). Issue #136 08/30/2012 Bacon-and-Cheese Deviled Eggs SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich. Issue #135 03/14/2010 Cod Cakes The recipe for these cod cakes hails from Cape Breton, Nova Scotia—more precisely, from the files of home cook Eva Murphy, whom Sasha Chapman profiled in "August's Feast" (August/September 2009). Continue... Issue #122 04/04/2013 Muesli This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century. Issue #114 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 06/13/2010 Blueberry Pancakes 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 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 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 Bubble And Squeak Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version. Issue #114 09/05/2008 Rice Porridge Versions of congee can be found on breakfast tables all over Asia. 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 09/05/2008 Buttermilk Biscuits The key to ultrafluffy biscuits is to work the dough as little as possible. Issue #114 09/05/2008 Fava Bean Stew The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden. Issue #114 09/05/2008 Parsi-Style Scrambled Eggs This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai. Issue #114 09/05/2008 Peruvian Chicken Soup There are all sorts of ways to garnish this popular Peruvian morning dish. 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 « Previous 1 2 3 4 5 Next »