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

56 results
Narrow Results You've Selected: Fry Easy Recipe Breakfast/Brunch Remove all Source Saveur (43) 5 Second Rule (1) Boston (1) Chubby Hubby (1) Culinate (1) Show all... Feelgood Eats (1) Local Lemons (1) New York Times (1) Serious Eats (1) Simply Recipes (1) Smitten Kitchen (1) Splendid Table (1) Tamarind and Thyme (1) The Yummy Mummy (1) Main Ingredient Eggs (28) Bread (12) Vegetables (12) Potato (9) Fruit (8) Show all... Pork (8) Cheese (5) Fish (4) Beef (2) Rice (2) Tomato (2) Chicken (1) Shellfish (1) Cuisine American (24) Classic (3) French (3) Southern/Soul Food (3) Asian (2) Show all... Gluten-Free (2) Indian (2) Kid-Friendly (2) Mexican (2) Quick & Easy (2) Vegetarian (2) Caribbean (1) Chinese (1) Eastern European/Russian (1) English/Scottish (1) German (1) Greek (1) Irish (1) Italian (1) Jewish (1) Kosher (1) Mediterranean (1) Middle Eastern (1) Other (1) Scandinavian (1) Simple (1) Southwestern (1) Spanish/Portuguese (1) Season Summer (18) Winter (17) Fall (13) Spring (3) Occasion Christmas (6) Easter (3) 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 = "Technique:Fry,Difficulty:Easy,Topic:Recipe,Course:Breakfast/Brunch"; var omni_pageName="saveur:"+omni_prop12; 03/15/2013 Gulab Jamun (Cardamom Syrup-Soaked Donuts) The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours. Issue #154 03/11/2013 Spudnuts To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough. Issue #154 02/23/2013 New England Cinnamon Sugar-Cider Donuts These donuts can also be dipped in a simple glaze made from boiled-down apple cider, butter, and confectioners' sugar. Issue #154 02/23/2013 Powdered Sugar Donut Holes The secret to the snowy dusting on these donut holes is to toss them with far more confectioners' sugar than you would think necessary. Issue #154 12/15/2012 Crispy Haddock Cakes These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes. Issue #153 12/15/2012 Keens' Steakhouse Prime Rib Hash Chef Bill Rodgers of Manhattan's Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe. Issue #153 10/10/2012 Tortilla Española (Spanish Potato Frittata) Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Issue #150 08/06/2012 Huevos a la Mexicana (Mexican-Style Scrambled Eggs) This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Issue #149 02/07/2012 Hoppers (Sri Lankan Crêpes with Onion Sambol and Egg) Made using a batter similar to crêpes, Sri Lanka's crispy-edged rice flour hoppers are formed into edible bowls and filled with toppings ranging from onion sambol to a simple steamed egg. Issue #145 10/19/2011 Johnnycakes These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish. Issue #142 07/15/2010 Wild Greens with Fried Eggs (Horta me Avga Tiganita) This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens. Issue #131 06/27/2010 Shopsin's Pumpkin Pancakes Chef Kenny Shopsin serves this popular breakfast dish at his much-loved namesake restaurant in New York City’s Essex Street Market. Continue... Issue #130 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 03/26/2013 Matzo Brei (Scrambled Eggs and Matzo) This dish is a version of one that Barbara Wand, a home cook in Newton, Massachusetts, makes for Passover; she usually serves it with jam or maple syrup. Continue... Issue #101 01/16/2008 Cinnamon Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi) These delightful fritters are essentially Südtirol-style apple doughnuts. Issue #96 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 03/12/2007 Colcannon Cakes Pondering what to do with all that leftover colcannon? Try this recipe for a tasty breakfast entrée. Issue #91 10/30/2007 French Toast We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast. Issue #81 « Previous 1 2 3 Next »