American Breakfast
A buttermilk biscuit before the sun is fully up, sawmill gravy on a cold morning, and a diner counter where the eggs cost less than the coffee. Every American breakfast is a little bit Southern.
Featured american breakfast recipes
- Buttermilk biscuits, the right way — Della Simmons · Oxford, MS · Della on the biscuit she will not apologize for.
- Eggs over easy, short-order — Sam Liu · Berkeley, CA · Sam, on what the diner cook does that the home cook does not.
- Sawmill gravy from drippings — Della Simmons · Oxford, MS · You start with the fat in the pan. Then you do not move.
- Cathead biscuits, no rolling pin — Iris · Appalachia · Big as a cat’s head. Faster than a rolled biscuit. Better, some say.
- Low-country shrimp & grits — Iris · Charleston, SC · Stone-ground grits, gulf shrimp, and the order is non-negotiable.
- Corned-beef hash, crisped — Iris · Boston, MA · Cast iron, two eggs, no apologies for the brown crust.
- Buttermilk pancakes, stacked — Iris · Vermont · Real maple, real butter, the thinness comes from the buttermilk.
- Austin breakfast tacos — Iris · Austin, TX · Flour tortillas, eggs, salsa verde, and a paper bag for the road.
- Sourdough French toast — Iris · San Francisco, CA · Day-old loaf, custard overnight, brown butter to finish.
- Huevos rancheros, Hatch chile — Elena Romero · Santa Fe, NM · A New Mexico breakfast: ranchero sauce, fried egg, and the chile that argues both ways.
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