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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
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
09/05/2008
Buttermilk Biscuits
The key to ultrafluffy biscuits is to work the dough as little as possible.
Issue #114
10/30/2007
Cheese Soufflé Omelette
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
Issue #83
05/09/2007
Billionaire’s Bacon
This delicious, decadent bacon is so good, it isn't just for breakfast.
Issue #82
10/29/2007
Baked Country Ham
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
Issue #80
10/29/2007
Breakfast Biscuits
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
Issue #80
05/09/2007
Sour Cream Date Coffee Cake
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Issue #70
10/20/2005
Smoked-Ham Rolls
While visiting Hotel Aying, we were served these rolls, made by the local Katzmaier bakery, for breakfast.
Issue #69
01/28/2008
Cinna-Myron Caramel Rolls
This recipe is named after Myron Sikora, who baked 320 of these decadent rolls the day before Iowa's annual bike ride (RAGBRAI).
Issue #67
03/12/2007
Sultana Scones
Both in and on these traditional scones, use the richest butter you can find.
Issue #65
09/12/2005
Challah
This recipe, from Claudia Roden's The Book of Jewish Food, can be used for loaves of various shapes, including the rounded ones baked for the Jewish New Year, which symbolize the cycle of life.
Issue #61
10/30/2007
Potato Knishes
This is our take on the classic from a famous knish bakery in New York City.
Issue #57
09/03/2002
Kipper Pâté
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Issue #50
05/09/2007
Never-Fail Soufflé
This quick, simple soufflé promises a perfect result every time.
Issue #31
05/15/2013
Dutch Baby Pancake
Browned in the oven, this large format pancake makes for a fun alternative to the traditional griddle cakes. This recipe appeared in a 1966 Times article by Craig Claiborne featuring a recipe by David Eyres.
Does Not Apply
12/19/2012
Menu: Christmas Morning Breakfast
On Christmas morning, prepare a satisfying, kid-friendly breakfast complete with decadent treats such as Nutella buns and honeyed hot chocolate, plus savory classics like homemade sausage patties and the perfect scrambled eggs..
Does Not Apply
09/10/2012
Chewy Fruit and Nut Granola Bars
These sweet, satisfying granola bars (which just so happen to be both vegan and gluten-free) are as good for breakfast as they are as a mid-afternoon snack.
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02/27/2012
Cranberry Farro Quick Bread
Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread.
Does Not Apply
12/20/2011
Menu: Breakfast For Christmas Morning
This simple yet indulgent menu for Christmas morning is easy to prepare in about half an hour.
Does Not Apply
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