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The art of the special breakfast

Updated: Thu, September 5th 2013 1:03 pm
© Penny De Los Santos © Penny De Los Santos
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  • Ahi Tuna Wraps, 7/28/14

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    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
  • Raspberry Lemonade, 7/23/14

    Raspberry Lemonade, 7/23/14

    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>


By Anna Stockwell

 I think it was my cousin's family who coined the term "special breakfast," which quickly became shorthanded down to "SB."

Sunday mornings were SB days: too many plates crowding the table, all of us in our PJ's, lingering around until well past noon.

Those were some of my favorite meals growing up: We worked our way through a rotating schedule of pancakes, waffles, crepes, and homemade pastries, always served along with yogurt, fruit, piles of bacon, eggs, tea, hot chocolate, juice, toast, jam, butter — the works.

Since leaving home, I've continued the weekend ritual of special breakfasts in my apartment kitchen. Sunday mornings — and sometimes even Sunday afternoons — are when pancakes are flipped, cakes are baked, coffee is ground and brewed, bacon is fried, and fruit is carefully sliced.

I've wooed lovers and solidified friendships over these homemade breakfasts. But over the past year, these breakfasts have started to change.

As I courted my now-boyfriend with the food of my family — pancakes drizzled in New England maple syrup — he courted me in turn with his: stories of foods like his mother's scrambled eggs with Mexican chorizo, served with her homemade salsa and tortillas.

When I made my first visit to Mexico and tried those breakfasts in their place of origin, I was hooked.

Rich, spicy, and invigorating, Mexican breakfast dishes are my new idea of a special breakfast. I've been practicing making salsas in my blender, and my boyfriend and I have even been making our own tortillas together, flipping them on the same skillet I use for pancakes.


See Saveur's collection of Mexican breakfast recipes »

See Saveur's best recipes for pancakes, french toast, and waffles »



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