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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
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
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.
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Issue #114
09/05/2008
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
Issue #114
10/29/2007
This is our take on the classic from a famous knish bakery in New York City.
Issue #57
03/15/2010
In Hadley, Massachusetts, asparagus is the prized local crop; we got this recipe from the Barstow family, longtime Hadley residents and asparagus aficionados. The Barstows were profiled in "Hadley Grass," an article in SAVEUR’s April 2001 issue.
Issue #50
10/24/2000
To give this golden dish more color, add a diced ripe tomato.
Issue #36
04/30/2008
This rendition of the French classic is bursting with fresh morels.
Issue #19
04/02/2002
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
05/03/2013
A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery just-wilted lettuce.
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03/31/2013
Brightened with lemon zest and peppery ramps, this mushroom and cheese tart makes a great breakfast or lunch with a salad.
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03/12/2013
A brunch menu as hearty as a Southern breakfast with all the spice of Cajun cooking.
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11/23/2012
The day after Thanksgiving, turn your leftovers into a lovely brunch with this simple menu.
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10/03/2012
Developed by test kitchen assistant Phillip Basone, this moist, warmly-spiced cake also makes wonderful muffins.
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12/02/2011
By using seasonal squash, this light and tasty dish can be made year round.
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08/12/2011
Earthy beets, cooked and chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced borscht-inspired bowl.
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07/14/2010
In honor of her sister, Cast Sugar creates this delightful cake loaded with chocolate chips, walnuts, and grated zucchini.
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Source: Cast Sugar
06/10/2010
These sweet yet slightly spicy carrot muffins from Culinate will definitely have you coming back for more.
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Source: Culinate
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