Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Winter Recipe Saute Eggs Remove all Source Saveur (13) La Tartine Gourmande (1) Playing House (1) Difficulty Easy (11) Medium (4) Course Breakfast/Brunch (6) Main Course (6) Dessert (3) Bread (1) Side Dish (1) Cuisine American (6) French (2) Indian (2) Italian (2) Eastern European/Russian (1) Show all... Mexican (1) Southern/Soul Food (1) Occasion Christmas (3) Easter (2) Cocktail Party (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 = "Main Ingredient:Eggs"; var omni_prop8 = "Season:Winter,Topic:Recipe,Technique:Saute,Main Ingredient:Eggs"; var omni_pageName="saveur:"+omni_prop12; 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 08/23/2007 Polish Pork Hamburgers This is not your ordinary burger! Issue #105 04/02/2007 Chive and Goat Cheese Omelette Choose a young, mild-tasting goat cheese for this omelette so as not to overpower the chives. Issue #101 04/02/2007 Crêpes Flambées au Lambig (Cider-Spiked Onion Confit) The presentation of this flaming dish is quite a show. Issue #101 12/11/2007 Calcutta Chicken Curry This was a popular dish at Trader Vic's in Beverly Hills. Issue #80 01/09/2006 Shredded Dried Beef with Scrambled Eggs Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish. Issue #76 10/30/2007 Meat Loaves with Eggs and Cheese To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it. Issue #62 01/28/2008 Wild Mushroom Omelette This versatile recipe can be made with an assortment of wild mushrooms. Issue #61 05/09/2007 Abbeville Omelette The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion. Issue #38 10/24/2007 Chicken Vermouth This delectable dish is a Ranch House restaurant classic. Issue #26 03/29/2007 Eastertide Tart This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life. Issue #15 04/02/2002 Spinach, Beef, and Egg Hash The debate rages on as to the origin of this San Francisco dish—“Joe’s” restaurant has seen several incarnations. Original Joe’s on Taylor Street, however, has had it on the menu for 59 years. Issue #12 01/27/2007 Swiss Onion Pie Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia. Issue #5 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