Breakfast
Tested, loved, and easy to make your own
BeignetsBy Pate Giltner
Leek, Parmesan and Ham QuicheBy Sur La Table Andrews McMeel Publishing
Crispy Traditional Potato PancakesBy Joan Nathan, Jewish Cooking in America
Fresh Fig and Lemon PreservesBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Deviled Eggs with Bacon BriocheBy Recipe developed for Sur La Table’s Cooking Classes
Potato and Kale TortillaBy Tested and perfected in the Sur la Table kitchen
Pommes AnnaBy Scanpan
Scrambled Indian Breakfast Eggs (anda Bhurji)By Shubhra Ramineni