|
82
results
|
||
|
Narrow Results
|
02/01/2013
Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish.
Issue #153
10/23/2012
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
10/10/2012
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple.
Issue #150
08/06/2012
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
07/16/2012
This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.
Issue #149
07/16/2012
This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.
Issue #149
07/09/2012
Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche from the Perierra Crêperie cart.
Issue #148
05/15/2012
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Issue #147
03/14/2012
This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish.
Issue #145
10/19/2011
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.
Issue #142
10/19/2011
Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish.
Issue #142
10/19/2011
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
Issue #142
07/15/2010
This dish from Epirus marries the silky richness of an egg with the pleasing, mild bitterness of wild greens.
Issue #131
02/17/2009
In this dish, a popular order at Teshima's, a restaurant in the Big Island town of Kealakekua, a thin omelette is folded around a filling of fried rice and sausage.
Issue #118
02/18/2013
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
05/15/2010
Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks.
Continue...
Issue #114
09/05/2008
This traditional breakfast pickle is part of a family of Japanese quick-salted pickles.
Issue #114
09/05/2008
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
Issue #114
09/05/2008
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
In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong.
Issue #114
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
