The art of the special breakfast - KATV - Breaking News, Weather and Razorback Sports

The art of the special breakfast

Updated: Thu, September 5th 2013 1:03 pm
© Penny De Los Santos © Penny De Los Santos
  • RecipesMore>>

  • Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Tuesday, July 29 2014 8:00 AM EDT2014-07-29 12:00:36 GMT
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Monday, July 28 2014 3:41 PM EDT2014-07-28 19:41:01 GMT
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate CobblerMore >>
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate Cobbler
    More >>
  • Ahi Tuna Wraps, 7/28/14

    Ahi Tuna Wraps, 7/28/14

    Monday, July 28 2014 11:55 AM EDT2014-07-28 15:55:57 GMT
    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 >>


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 »



© 2013 SAVEUR
All rights reserved.




*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.