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

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Narrow Results You've Selected: Fry Medium Saveur Breakfast/Brunch Remove all Main Ingredient Vegetables (4) Fish (2) Pork (2) Beans (1) Cheese (1) Show all... Eggs (1) Fruit (1) Tomato (1) Cuisine Classic (5) Caribbean (2) Gluten-Free (2) Mexican (2) Chinese (1) Show all... French (1) Indian (1) Season Spring (2) Fall (1) Summer (1) Topic Recipe (15) 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:Medium,Source:Saveur,Course:Breakfast/Brunch"; var omni_pageName="saveur:"+omni_prop12; 03/13/2013 French Crullers Named for their twisted shape, these donuts get their airy texture from choux pastry. Issue #154 02/23/2013 Old-Fashioned Spiced Sour Cream Donuts These classic cake donuts are fried at a lower temperature to produce their characteristic cracks and ridges. Issue #154 02/23/2013 Top Pot Triple Coconut Donuts Coconut milk gives these donuts from Seattle's Top Pot donut shop a super-moist interior and a gratifying crust. Issue #154 02/23/2013 Leonard's Bakery Hawaii Malasadas Butter, milk, and half & half give these Portuguese-style donuts their distinctive richness and luscious texture. Issue #154 02/23/2013 Long Johns The trick to piping custard into these bar-shaped confections is to use a wooden skewer to carve out a channel in the donut before filling it. Issue #154 02/23/2013 Vanilla-Glazed Yeast Donuts The glaze on these airy donuts achieves its satiny consistency thanks to a combination of clarified butter and evaporated milk. Issue #154 02/23/2013 Berliners (Jelly-Filled Donuts) If piping the jelly into these donuts proves challenging, use a paring knife to hollow out the side of the donut, making a cavity for the jelly. Issue #154 02/23/2013 Blueberry Donuts Fresh blueberries bolstered by jam make these donuts especially flavorful. Issue #154 02/23/2013 Devil's Food Donuts These donuts puff up visibly when they are ready to be removed from the frying oil. Issue #154 07/16/2012 Huevos Motuleños (Eggs in Tortillas with Ham and Peas) This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce. Issue #149 10/19/2011 Stamp-and-Go (Salt Cod Fritters) These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro, an herb with a cilantro-like flavor. Issue #142 02/18/2013 Salsa-Simmered Tortillas (Chilaquiles) Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish. Issue #114 09/13/2008 Chickpea Masala Sandwich A legacy of the East Indian indentured workers, doubles consist of two pieces of savory flatbread filled with spiced, stewed chickpeas. Issue #114 09/05/2008 Vegetable Curry In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong. Issue #114 11/09/2011 Menu: Breakfast in Jamaica A decadent and satisfying menu for an all-out Jamaican breakfast, including hominy, johnnycakes, ackee and saltfish, sorrel tea, and more. Does Not Apply