Breakfast & Brunch | Saveur

Mango Lassi

SAVEUR Editors — Mon, 18 Mar 2019 22:47:54 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

Use the ripest, sweetest, smoothest mangoes you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. Striking the perfect balance between sweet and tart, this mango lassi makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.

Yield: Makes 4

Time: 1 hour 5 minutes

3 cups plain yogurt (not Greek-style)
¼ cup sugar
½ tsp. kosher salt
1 large ripe mango, peeled, pitted, and coarsely chopped
Coarsely chopped pistachios, for garnish (optional)

Instructions

To a blender, add the yogurt, sugar, salt, and mango, and pulse until smooth. Refrigerate until chilled, at least 1 hour. Pour into glasses, garnish with pistachios if desired, and serve.

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Dutch Baby

SAVEUR Editors — Mon, 18 Mar 2019 22:38:21 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Browned in the oven, this large-format pancake makes for a fun alternative to the traditional griddle cakes. This version of the Dutch baby is adapted from former Honolulu magazine editor David Eyre, who famously shared the recipe from the 1919 Hotel St. Francis Cookbook with New York Times food editor Craig Claiborne in 1966. It became the most requested recipe of Claiborne’s career—and still holds up today.

While the Dutch baby comes out of the oven perfectly puffed, it collapses quickly—the surface will deflate like a balloon as you sprinkle the powdered sugar and lemon juice on top. The pancake will still be just as delectable, but if you want your guests to enjoy the dramatic presentation, plan accordingly.

Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here.

Yield: 2–4

Time: 20 minutes

2 large eggs
½ cup all-purpose flour
½ cup whole milk
¼ tsp. freshly grated nutmeg
4 Tbsp. unsalted butter
2 Tbsp. confectioners’ sugar
Juice of ½ lemon (about 1½ Tbsp.)
Jam, preserves, or marmalade, for serving (optional)
Toasted walnuts, for serving (optional)

Instructions

Position a rack in the center of the oven and preheat to 425°F. In a large bowl, whisk the eggs until frothy, then whisk in the flour, milk, and nutmeg until incorporated but still slightly lumpy (do not overmix or the pancake will be tough).
In a 12-inch ovenproof skillet over medium-high heat, melt the butter. When it stops foaming, pour the batter into the center of the skillet.
Bake until the pancake is puffed and golden, about 15 minutes. (If you open the oven door to check, be careful not to disturb the skillet or else the pancake will start deflating.)
Working quickly, remove the skillet from the oven and sift the sugar over the surface of the pancake. Return to the oven and bake for 2 minutes more.
Sprinkle the pancake with lemon juice and serve immediately with jam and walnuts, if desired.

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Scrambled Eggs with Garlicky Artichokes

SAVEUR Editors — Mon, 18 Mar 2019 22:48:09 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

In Syria, this simple breakfast dish known as ardi shawki bil-bayd is usually served as a homey scramble accompanied by fried white cheese, rich, creamy yogurt, and flatbread. A mélange of fluffy eggs, meltingly soft artichoke hearts, and pleasantly grassy fresh parsley, it’s a remarkable example of something being greater than the sum of its parts.

Sautéing the artichokes with the garlic separately and folding them into the eggs at the last minute keeps the scramble lighter. While this recipe calls for frozen artichoke hearts for convenience, you can also use fresh: sub in two to three hearts of medium artichokes, trimmed, steamed, and sliced. Find our guide on how to trim an artichoke here.

Featured in “The Heart of the Syrian Artichoke” by Clifford A. Wright.

Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here.

Yield: 2

Time: 10 minutes

3 Tbsp. unsalted butter
2 garlic cloves, smashed and peeled
1 cup frozen quartered artichoke hearts, thawed in a strainer
4 large eggs
¼ cup heavy cream
Kosher salt and freshly ground black pepper
Finely chopped parsley leaves, for garnish

Instructions

In a large skillet over medium heat, melt 1 tablespoon of the butter. When it stops foaming, add the garlic and cook until fragrant, 1–2 minutes. Transfer to a medium bowl.
Add the artichokes to the skillet and cook, stirring occasionally, until warmed through but not colored, 2–3 minutes. Transfer to the bowl with the garlic.
In a separate medium bowl, whisk together the eggs, cream, and 1 tablespoon of water until frothy. Season to taste with salt and black pepper.
Wipe out the skillet, return to medium heat, and add the remaining butter. When it’s melted, add the eggs and cook, folding gently with a silicone spatula, until set and fluffy, about 2 minutes. Fold in the reserved artichoke mixture, then divide the scramble between two plates. Garnish with parsley and serve immediately.

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Butter-Basted Eggs

SAVEUR Editors — Mon, 18 Mar 2019 22:45:01 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen. Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Basting eggs with hot melted butter promises a perfect sunny-side-up presentation. Once the whites are set and the yolks are still perfectly runny, brown the butter left in the pan until it’s deliciously nutty, then add a touch of lemon juice and drizzle the resulting sauce over the eggs. Serve these with toast or cheesy grits. This recipe was adapted from Janice Cole’s Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes.

Yield: 1

Time: 10 minutes

2 Tbsp. unsalted butter
2 large eggs
1 tsp. fresh lemon juice
Sea salt and freshly ground black pepper
Finely chopped chives, for serving

Instructions

In a large nonstick skillet over medium heat, melt the butter until foamy. Crack the eggs into the skillet, turn the heat to medium-low, and cook, spooning the melted butter over the top of the eggs, until the whites are just set, about 3 minutes. Using a spatula, transfer the eggs to a plate.
Continue cooking the butter in the skillet until it’s just beginning to brown, about 2 more minutes. Add the lemon juice, swirling to combine, then drizzle the lemon-butter mixture over the eggs. Season to taste with salt and black pepper, top with chives, and serve immediately.

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Rose Veal Grillades and Grits

Mitchell Arens — Wed, 15 May 2024 19:49:32 +0000

Michael Tittel. Michael Tittel

Chef Mitchell Arens first fell in love with grillades and grits at the now-closed Blue Dog Cafe in Lafayette, Louisiana. Throughout his career, Arens, who now oversees several restaurants in Kentucky, has used different proteins, from venison to pork shoulder, to replicate that dish. But according to the chef, none compare to the tender rose veal from Our Home Place Meat in Henry County, Kentucky. The key to great grillades—which, despite the name, are not grilled, but fried or seared—is the gravy, he says. In this case, a roux is cooked to the color of peanut butter before adding the Louisiana trinity of green bell peppers, onions, and celery.

Arens recommends Weisenberger brand stone-ground grits, which can take up to 2 hours to cook. More finely ground grits can cook in 20 minutes; adjust your cook time accordingly.

Unlike traditional veal, which typically comes from young cattle raised in unsanitary feedlots, rose veal (also called rose beef) is always pasture-raised, and can be purchased online from Our Home Place Meat, a cooperative of farmers dedicated to high animal welfare standards.

Featured in “Veal’s Reputation is Complicated—And Worth Reassessing” by Keith Pandolfi.

Yield: 4–6

Time: 2 hours

Ingredients

For the grillades:

3–4 lb. rose veal boneless shoulder
1 Tbsp. plus 2 tsp. Cajun spice blend, divided
Kosher salt and freshly ground black pepper
3 cups all-purpose flour, divided
Vegetable oil, for frying
2 cups lard (or more vegetable oil)
2 cups finely chopped yellow onion
1 cup finely chopped celery
1 cup finely chopped poblano or green bell pepper
½ cup finely chopped garlic cloves
1 qt. chicken stock
2 cups fire-roasted crushed canned tomatoes, liquid reserved
Finely chopped scallions, for garnish

For the grits:

1 cup old-fashioned grits
1 cup heavy cream
8 Tbsp. unsalted butter, cut into ½-in. pieces
Kosher salt and freshly ground black pepper

Instructions

Prepare the grillades: On a large cutting board, cut the veal against the grain into ⅜-inch slices. Transfer to a large bowl, add 2 teaspoons of the Cajun spice, then season lightly with salt and black pepper. Add 1 cup of the flour, toss lightly to coat the veal, then using your hands to shake off any excess flour, transfer the veal to a clean plate.
Into a heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high, and when the temperature reads 350°F, working in batches and without crowding the pan, fry the veal, turning occasionally, until golden brown on all sides, 5–8 minutes per batch. Using a slotted spoon, transfer the veal to a large baking dish and set aside. Discard the oil (or save for another use), wipe the pot clean, and return to the stove.
In the same pot, heat the lard until it is hot but not smoking. Whisk in the remaining flour and cook, stirring continuously, until the roux is smooth and the color of peanut butter, 5–15 minutes. Remove from the heat and stir in the onion, celery, poblano, and garlic, then set aside to cool at room temperature.
Position a rack in the center of the oven and preheat to 300°F.
In a small pot, bring the chicken stock to a boil over high heat. Pour off and discard any oil that has risen to the top of the reserved roux, then return the pot of roux to the stove, turn the heat to medium, and whisk in the hot chicken stock. Bring to a full boil, then turn the heat down to simmer, skimming any fat that rises to the surface, until the sauce has thickened, about 10 minutes. Stir in the tomatoes and the remaining Cajun spice, season to taste with salt and black pepper, then pour the gravy over the reserved veal. Cover with aluminum foil and bake until the meat is tender and the gravy is slightly reduced, about 1½ hours.
Make the grits: To a medium pot set over high heat, add 4 cups of water and bring to a boil. Add the grits and cook, stirring continuously, until the water boils again, then turn the heat to low and continue cooking, stirring frequently, until the grits are thick and creamy, 20–40 minutes. Stir in the heavy cream and butter, then season to taste with salt and black pepper.
Divide the grits among wide bowls or plates, top with the grillades and gravy, garnish with scallions, and serve warm.

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Besan Cheela (Chickpea Pancakes)

Romy Gill — Wed, 24 Apr 2024 17:00:00 +0000

Photo: Andrew Bui • Food Styling: Jessie YuChen. Photo: Andrew Bui • Food Styling: Jessie YuChen

A popular breakfast in Gujarat, besan cheela are savory chickpea-flour pancakes. This rendition from Indian-born British chef Romy Gill is spiced with cumin in two ways (ground and in seed form), enriched with coconut milk, and tinted an inviting golden hue by fresh turmeric. When making this besan cheela recipe, Gill recommends using a reliably nonstick pan or well-seasoned cast-iron skillet. Gill prefers her cheela on the thicker side, but if you like yours thinner, add a little more water to the batter, one tablespoon at a time, to make it runnier. If you can’t find Indian green chiles, serrano or Thai chiles are an appropriate substitute.

Featured in “We Should All Be Cooking with Fresh Turmeric.”

Yield: 4–6

Time: 30 minutes

1¼ cups (150 g) fine chickpea flour (gram flour)
½ cup finely chopped cilantro
1 tsp. crushed red chile flakes
1 tsp. ground cumin
1 tsp. cumin seeds
1 tsp. kosher salt
1 small Indian green chile, finely chopped (optional)
1 small white onion, finely chopped
One 1½-in. piece fresh turmeric, peeled and finely grated
⅓ cup coconut milk
Vegetable oil
Chutney and pickles, for serving

Instructions

Into a large bowl, sift the flour. Stir in the cilantro, chile flakes, ground cumin, cumin seeds, salt, green chile (if desired), onion, and turmeric. Stir in the coconut milk until well combined, then slowly stir in about ⅓ cup of water, stopping before the batter becomes runny (it should still be somewhat sticky). Set aside to rest at room temperature for 10 minutes.
To a small nonstick skillet over medium heat, add 1 teaspoon of oil. When the oil is hot, swirl the skillet to evenly coat, then, using a ladle, pour in about ¼ cup of the batter and spread it into a thin, even layer. Lightly drizzle more oil on top of the pancake and cook, flipping once, until golden brown, 4–6 minutes total. Transfer to a platter, then repeat with the remaining batter, adding more oil to the skillet as needed. Serve warm with chutney and pickles.

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Torrijas (Spanish ‘French’ Toast)

Benjamin Kemper — Fri, 26 Mar 2021 23:04:31 +0000

Photo: Andrew Bui • Food Styling: Jessie YuChen. Photo: Andrew Bui • Food Styling: Jessie YuChen

Though traditionally deep-fried in olive oil, torrijas—Spain’s quintessential Holy Week dessert that falls somewhere between French toast and bread pudding—are subtler and less greasy when baked, as this knockout recipe from Madrid’s Panem bakery goes to show. Challah or good white sandwich bread may be substituted for the brioche. If you own a kitchen torch, you can use it in lieu of the broiler in step 5 to brûlée the bread on the top and sides. Panem doesn’t top its torrijas with cinnamon sugar, but the flavor combination is so classic that it felt like heresy to exclude it completely. Torrijas will keep in an airtight container in the refrigerator for three days, though they lose their sugary crunch after a day or so. The bread slices may be halved into rectangles in step 2 for smaller servings.

Featured in “Torrijas Are Spanish ‘French’ Toast—With a Few Tantalizing Twists,” by Benjamin Kemper.

Yield: 6

Time: 30 hours

1 cup heavy cream
1 cup whole milk
1 cup sugar, divided
2 tsp. finely grated lemon zest
6 large egg yolks
½ vanilla bean, split lengthwise, seeds scraped (pod reserved for another use)
Six 1½-in.-thick day-old brioche slices, crusts removed (about 11 oz.)
Cinnamon sugar, for dusting (optional)-sugar for dusting, optional

Instructions

In a large bowl, whisk together the cream, milk, ⅓ cup of the sugar, the lemon zest, egg yolks, and vanilla bean seeds. Cover and refrigerate to infuse for 6–24 hours.
Cut the bread into six 4-inch squares, then arrange in a single layer in a medium baking dish. Using a fine-mesh strainer, strain the custard mixture evenly over the bread. Cover and refrigerate until thoroughly soaked, about 24 hours.
Position a rack in the center of the oven and preheat to 350ºF. Place a large wire rack over a few layers of paper towels. Using a spatula, transfer the bread slices to the rack to dry slightly, about 30 minutes. (Discard any remaining liquid or reserve for another use.)
Place the wire rack with the bread over a parchment-lined rimmed baking sheet. Bake until the slices are dry at the edges but still pale, 8–12 minutes. Set aside until cool.
Position a rack in the top third of the oven and preheat the broiler. Sprinkle the remaining ⅔ cup of sugar evenly over the bread slices. Broil, rotating the baking sheet halfway through cooking (and checking the toasts every minute or so to prevent burning), until the tops are amber in color, 3–5 minutes.
Transfer to a platter, dust with cinnamon sugar if desired, and serve warm, cold, or at room temperature.

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Billionaire’s Bacon

SAVEUR Editors — Mon, 18 Mar 2019 22:53:37 +0000

Maura McEvoy

In an ode to bacon titled “The Best Food in the World” (March 2005), Colman Andrews, one of SAVEUR’s founding editors, boldly proclaimed, “A proper serving of bacon is six slices.” His first encounter with this brown-sugar-coated version occurred at one of our staff holiday parties, catered by the now-closed Manhattan restaurant Mortimer’s. “A big platter of the bacon, frequently replenished, was in the dining room,” Andrews recalls. “It was so popular that you had to wait in line to grab a few pieces.”

Yield: 8–10

Time: 25 minutes

1 lb. thick-sliced bacon
1½ cups light-brown sugar, tightly packed
Vegetable oil, for greasing

Instructions

Preheat the oven to 425°F. Separate the strips of bacon and blot dry with paper towels. Pour the sugar into a wide baking dish, and spread out into an even layer. Dredge the bacon in the sugar, coating both sides of each strip, before laying the strips on a wire rack set atop a large rimmed baking sheet.
Cook for 8 minutes, then rotate the baking sheet and use tongs to flip the bacon. Continue cooking until the bacon is evenly browned and lacquered, about 8 minutes more. Use tongs to transfer the bacon, in a single layer, to a second large rimmed baking sheet that has been lightly greased with oil, and let cool to room temperature before serving.

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Apple-Cinnamon Bostock

Kat Craddock — Mon, 18 Mar 2019 22:20:00 +0000

Maura McEvoy

Bostock is a sweet and crunchy breakfast pastry with roots in Normandy. Our version honors Calvados country with a schmear of apple butter and a splash of apple brandy added to the traditional frangipane cream. A generous layer of toasty almonds balances the soft and squishy filling.

Bostock can be completely assembled in advance. Raw and tightly wrapped, they keep well for up to 3 days in the fridge or for a month, in the freezer. Be sure to thaw the frozen bostock completely before baking.

Yield: 6

Time: 1 hour 25 minutes

Ingredients

For the frangipane:

1½ cups sliced almonds
¾ cup sugar
3 large eggs
12 Tbsp. unsalted butter, softened
¾ tsp. kosher salt
1½ tsp. vanilla extract
1 Tbsp. plus 1½ tsp. Calvados or spiced rum

For the toast:

Nonstick cooking spray
2 cups sliced almonds
9 (1-in.-thick) slices milk bread or other enriched white bread, lightly toasted
1⁄2 cup plus 1 Tbsp. cinnamon syrup, store-bought or homemade
1⁄2 cup plus 1 Tbsp. apple butter, store-bought or homemade
Powdered sugar, for serving

Instructions

Make the frangipane: In a food processor, pulse 1½ cups almonds and the sugar until finely ground. Add the eggs, butter, and salt, and process to a smooth paste. Drizzle in the vanilla and Calvados, pulsing to incorporate. Transfer to a bowl and refrigerate for at least 30 minutes or up to 24 hours.
Make the toast: Position a rack in the center of the oven and preheat to 375°F. Line a large baking sheet with parchment and lightly oil the paper with nonstick spray. Place the remaining 2 cups almonds in a shallow dish.
Brush both sides of the bread slices with cinnamon syrup. Spread 1 tablespoon apple butter, followed by ¼ cup frangipane, atop one side of each slice, and press that side into the dish of almonds. Transfer, almond-side-up, to the prepared baking sheet. Bake until the almonds are golden and the frangipane is slightly puffed and set but still soft, 18–20 minutes. Dust with powdered sugar and serve warm or at room temperature.

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22 Joyful and Triumphant Breakfast Recipes for Christmas Morning

Megan Zhang — Mon, 18 Mar 2019 22:23:37 +0000

Belle Morizio

Christmas songs tell us that the morning of December 25th is the absolute peak of the winter holiday season. Families rock around the tree while tiny tots open presents with their eyes all aglow. But truth be told, I think what comes after the early-morning rowdiness is more special: gathering around a table with loved ones to share a mouthwatering feast. It’s the denouement, if you will, that follows the climax—the moment the energy and anticipation surrounding the season gives way to a comfortable, more relaxed pace.

Holidays call for something extra special, yet also simple enough so as not to pull you away from the revelry. Keep the prep work to a minimum by using up Christmas Eve leftovers in a savory one-pan hash. Or, make eggs the star of the show with an easy and elegant quiche, or a hearty shakshuka. For a sweeter option, treat loved ones to a croissant bread pudding or pecan-chocolate sticky buns that double as desserts. As SAVEUR’s resident breakfast correspondent, I’ve rounded up some festive recipes that not only fuel the day’s activities, but also evoke the spirit of the season.

Custardy French Toast

Photography by Julia Gartland; Food Styling by Jessie YuChen

Grilled on the stovetop and finished in the oven, this take on French toast is more like a decadent souffle—as crisp on the outside as it is pillowy on the inside. Get the recipe >

Orange Butter Coffee Cake

Photography by Belle Morizio

The only thing that can improve upon a winter’s-morning cup of coffee is a slice of coffee cake to go with it. This version, smothered in a tangy orange glaze and chopped pecans, is an especially sunny, craveable take. Get the recipe >

Kaiserschmarrn (Austrian Scrambled Pancakes)

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

A coffeehouse staple in Vienna, this dish of torn-up pancake is all fluffiness and no fuss—which makes it the perfect choice for a busy holiday morning. Add a berry compote and a dusting of powdered sugar for a downright festive presentation. Get the recipe >

Rice Pudding with Raspberry Coulis

Matt Taylor-Gross

Lighter than most rice puddings, and not quite as sweet, this Swedish specialty is a Christmastime tradition. Short-grain rice, such as arborio, lends itself beautifully to a deliciously creamy consistency—and a comforting, satisfying breakfast. Get the recipe >

Spinach, Beef, and Egg Hash

Matt Taylor-Gross

On a busy holiday morning, you need a recipe that comes together swiftly. This savory one-pan dish might only call for a handful of ingredients, but it’s guaranteed to be the star of the table. In place of the beef chuck, try tossing in any breakfast meats you might have hanging around in the fridge. Get the recipe >

Country Ham & Red Eye Gravy Danish

Joseph De Leo

Brew a little extra coffee on Christmas morning (or use up any left over from the night before) to make a classic Southern gravy for these glorious savory pastries studded with ham and pecorino. Get the recipe >

Shakshuka

Matt Taylor-Gross

This simple dish of poached eggs and tomatoes spiked with spices and aromatics may be a brunch classic, but it also makes a gorgeous and filling main course any time of day. Get the recipe >

Roasted Apples and Bacon with Onions and Thyme

Photography by Anders Schonnemann

This classic Danish treatment proves apples belong as much in the savory realm as the sweet. Roast them with onions, caramelize them in bacon fat, and serve them under thick steaks of smoked belly bacon for a brunch dish that hits all the flavor notes. Get the recipe >

Sourdough Whole Wheat Waffles

Photograph by Matt Taylor-Gross | Plate by Keith Kreeger

Have sourdough starter left over from holiday baking sitting in your fridge? Mix some of it into classic waffle batter to give it airiness and tang that non-yeasted versions simply can’t match. Get the recipe >

Blueberry Quinoa Pancakes with Lemon Crema

Joseph De Leo

Granola and quinoa lend lovely crunch and earthy flavor to these substantial, fluffy pancakes. The zesty lemon crema dolloped on top will brighten up any cold winter morning. Get the recipe >

Swedish Cinnamon-and-Cardamom Bread

Romulo Yanes

In Swedish, fika means “to have coffee,” but it also refers to the country’s tradition of taking a break, chatting with friends, and enjoying a pastry, like this yeasty spiced bread from cookbook authors Anna Brones and Johanna Kindvall. It’s just the thing to munch while sipping a mug of joe on Christmas morning. Get the recipe >

Baked French Toast with Cream and Eggs

Photography by Matt Taylor-Gross

This savory French toast is deceptively simple (and scalable), yet lavish enough for a festive occasion. As the dish bakes, the cream soaks into the bread and thickens into a rich sauce right on the platter, resulting in an impressive breakfast you’ll make again and again. Get the recipe >

Danish Rye Bread Porridge (Øllebrød)

Matt Taylor-Gross

Got some stale rye bread (preferably rich, nutty rugbrød) on hand? Soak cubes of your leftover loaf in a dark, malty beer on Christmas Eve, and you’ll be ready to make this tangy, earthy breakfast treat the next morning. Get the recipe >

Espresso Waffles with Mocha Drizzle

Farideh Sadeghin

Espresso powder and almond flour give a bittersweet edge to these waffles, which are glossed with a decadent sauce of coffee, condensed milk, and dark chocolate. Get the recipe >

Baked Egg Danish with Kimchi and Bacon

Christina Holmes

These savory Danishes swaddle kimchi, bacon, and baked eggs in rich, chewy laminated dough. If you have leftover ingredients from Christmas Eve hosting—think cooked mushrooms and greens, or grated cheese and herbs—go ahead and swap those in. (For the best texture, be sure to drain the extra liquid from cooked vegetables before adding.) Get the recipe >

Eggplant and Walnut Frittata (Badimjan Kükü)

Jason Lang

This hearty Azeri egg dish—which can be served in small pieces as an appetizer or side or cut into larger wedges as a main—is loaded with ground walnuts, onions, and eggplant, giving the meal a nutty, meaty consistency. Get the recipe >

Pecan-Chocolate Sticky Buns

Belle Morizio

Baker and cookbook author Bryan Ford cooks these over-the-top sticky buns in a large cast-iron skillet—which not only makes for a rustic presentation but also guarantees gorgeously golden-brown edges. Get the recipe >

Gluten-Free Ham and Cheddar Scones

Photography by Belle Morizio

The sugar in these buttery, wheat-free scones offsets the smoky ham, cheddar cheese, and fresh chives, yielding the perfect example of how sweet and savory can go hand in hand. Get the recipe >

Perfect Blue Cheese Quiche With Whole Grain Crust

Matt Taylor-Gross

The blue cheese in this velvety quiche makes the dish satisfyingly creamy—balanced perfectly by a nutty, buttery spelt-and-whole-wheat crust. Get the recipe >

Grilled Banana-Pear Pancake

Matt Taylor-Gross

Francis Mallmann’s thick, fluffy flapjacks, topped generously with cool crème fraîche, creatively use grilled bananas as a pancake ring. The caramelized pear pressed into the batter as it’s cooking makes for a sweet surprise. Get the recipe >

Croissant Bread Pudding with Bourbon Sauce

Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

Got a bunch of viennoiseries to finish before they go stale? This extravagant, boozy bread pudding makes the most of past-its-prime pastries by turning them into a decadent and boozy breakfast. Get the recipe >

Blackberry-Mint Scones

SAVEUR

Agatha Kulaga and Erin Patinkin, of Ovenly bakery, call for frozen berries in their blackberry-mint scones, so you can make them even when berries aren’t in season—ideal for Christmas breakfast when fresh is harder to come by. Get the recipe >

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New Mexico Breakfast Burrito

Israel Rivera — Tue, 12 Dec 2023 21:40:00 +0000

Photo by Murray Hall; Food Styling by Jessie YuChen

New Mexico has an official state question: “red or green?” The query refers to chiles, and someone will probably pose it to you when you order a breakfast burrito in the state. The iconic dish can be smothered in red or green chile sauce—or both, aka “Christmas style.” (If you’re taking the burrito on-the-go, or enjoying it handheld, smear the sauce inside the tortilla before wrapping.) This New Mexico breakfast burrito recipe is adapted from chef Israel Rivera, who serves the dish at his Albuquerque restaurant The Shop Breakfast & Lunch. Cheddar cheese is a popular choice across the state, but Rivera notes that a cheddar-Jack blend also works well. For the roasted chiles and chile sauce, look for options from a brand that uses New Mexico chiles, such as Young Guns, Bueno Foods, and the Zia Hatch Chile Company. Rivera likes using bacon, but also offers sausage and ham at his restaurant. If you have roasted garlic oil on hand, he recommends drizzling a little over the potatoes as they’re pan-frying, for extra nuttiness.

Featured in “In New Mexico, You Can’t Have a Breakfast Burrito Without This Star Ingredient,” by Megan Zhang.

Yield: 2

Time: 45 minutes

1 medium russet potato, peeled
Kosher salt and freshly ground black pepper
3 bacon strips, cut into ½-in. lengths (optional)
1 Tbsp. unsalted butter, divided
3 large eggs
½ cup roasted, peeled, and finely chopped New Mexico green chiles (see headnote)
Two 10-in. flour tortillas
½ cup grated medium cheddar cheese (see headnote)
Red or green New Mexico chile sauce, for serving

Instructions

On the large holes of a box grater, shred the potato. Transfer to a fine-mesh sieve and rinse with cold water until the water runs clear. Drain well, then wrap in a clean kitchen towel or cheesecloth and squeeze out any remaining moisture. Transfer to a medium bowl and season with salt and black pepper to taste.
In a large skillet set over medium-high heat, cook the bacon, if using, tossing occasionally, until golden brown, 8–10 minutes. Transfer to a paper towel-lined plate and set aside to cool slightly. In the same skillet, melt 1½ teaspoons of the butter. Add the potato and, using a spatula, press into a flat, even layer (about ½ inch thick). Cook until the bottom is crispy and golden brown, 5–7 minutes, then flip in sections to cook the other side, 5–7 minutes more. Transfer to a separate paper towel-lined plate and set aside.
In the same skillet, melt the remaining butter. Crack in the eggs, season with salt and black pepper to taste and, using a spatula, scramble until the eggs are just set, 3–4 minutes. Transfer to a plate and set aside.
In a medium bowl, gently toss together the bacon (if using), potato, and chiles, and set aside.
In a large, heavy-bottomed skillet or griddle set over medium heat, warm one of the tortillas, flipping once, until pliable, about 1 minute. Remove from the heat and repeat with the remaining tortilla.
Assemble the burritos: On a clean work surface, top each tortilla evenly with the cheese (leaving a 1-inch border around the edge), followed by the eggs, and then the potato mixture. Working with one tortilla at a time, fold two sides of the tortilla inward, then roll up the two opposite sides tightly. Repeat with the remaining tortilla. In the same skillet set over medium-low heat, place the burritos seam side down and cook until sealed and golden brown, 2–3 minutes. Turn to cook the other side, 2–3 minutes more. Serve with red or green chile sauce, or both, on the side or spooned on top.

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