Sour Cream & Potato Sweet Dough

This recipe makes enough dough for one Russian Chocolate Braid, one German Butter Cake, or ten Cinnamon Chrysanthemums; it can be doubled. Be sure to use a food processsor that holds at least 7 cups.

For the dough:

• 8 oz. (1-1/2 cups) plus 3 Tbs. unbleached all-purpose flour
• 1 tsp. instant yeast (Red Star QuickRise, Saf’s Perfect Rise, Fleischmann’s RapidRise, or bread machine yeast)
• 3 Tbs. water
• 1 very small potato, peeled, boiled, and sieved (to yield 1/4 cup)
• 2 large egg yolks
• 2 tsp. pure vanilla extract
• 1/4 cup sour cream
• 3 Tbs. granulated sugar
• 1/2 tsp. table salt
• 1-1/2 oz. (3 Tbs.) cold unsalted butter

In a large bowl, mix the 3 Tbs. flour with the yeast and then whisk in the water. Let the mixture sit covered until it has begun to puff, 10 to 15 minutes.

Fit a large-capacity food processor with the metal blade. Put the remaining flour in the workbowl and then add the yeast mixture, potato, egg yolks, vanilla, and sour cream. Process the dough for about 1 min. Remove it from the machine and knead it by hand on an unfloured countertop for 1 minute to redistribute the heat. The dough will be very stiff at this point. Continue this alternating kneading: process for 30 seconds and then knead on the counter for about 30 seconds, until the dough is very smooth (this should take 2 to 3 processing rounds).

Put the dough back in the food processor and add the sugar and salt, kneading again in the processor and then on the counter until the sugar has dissolved (the dough will soften considerably and become very sticky; this is fine).

Finally, return the dough to the processor, add the butter, and do another alternating kneading round until the butter is well incorporated and the dough is very soft and smooth, about 1 minute. The dough won’t clean the bowl at this point. It’s all right if it feels quite soft and warm after processing: kneading the dough on the counter will help it cool down and firm up.

Transfer the dough to a container at least four times its volume (no need to grease the container); seal well. (At this point, the dough can instead be rolled in flour and then sealed in a plastic bag and refrigerated for up to 4 days. If you do mix ahead and chill the dough, pull it out of the fridge 3 to 4 hours before baking.) Let the dough ferment at room temperature for about 3 hours or until it’s expanded to 3 times its volume and an indent remains when you press it with a floured finger.

Chocolate French Toast Sandwiches

Need dessert quick? Check your pantry, because you're likely to have everything on the list for this delicious twist on French toast.

• 4 slices white sandwich bread (like Pepperidge Farm sandwich bread), fresh or slightly stale 
• 1-1/2 to 2 oz. good-quality semisweet chocolate (preferably from a thin bar)
• 2 large eggs
• 2 Tbs. granulated sugar
• 1/2 cup half-and-half
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 2 Tbs. unsalted butter
• Confectioners’ sugar

Cut each piece of bread into four triangles by slicing diagonally. Cut or break the chocolate into 8 pieces, roughly the same triangle shape as the bread pieces but slightly smaller by at least 1/4 inch all the way around.

In a medium bowl, vigorously whisk together the eggs and sugar until well combined. Add the half-and-half, vanilla, and salt and whisk until combined. Put the bread pieces in the bowl and press down gently to make sure they’re all soaked.

Heat 1 Tbs. of the butter in a medium nonstick skillet over medium heat. When the butter is melted and sizzling, add half of the bread pieces in one layer, leaving a little space between each. Cook until nicely browned, about 2 min. Turn each piece over with a spatula and cook until the other side is nicely browned, 1-1/2 to 2 min. Transfer the bread pieces to a plate lined with paper towels and take the skillet off the heat. Put a triangle of chocolate on half of the bread pieces, and top each with another piece of bread (save the best-looking pieces for the tops). Let them sit while you return the pan to the heat, melt the remaining 1 Tbs. butter, cook the remaining bread, and fill it with the remaining chocolate. When all the chocolate sandwiches are made, arrange two, overlapping slightly, on each of four plates. Sprinkle the confectioners’ sugar generously over all and serve warm.

A New York Breakfast

There's something about the combination of silky smoked salmon, soft cream cheese, crunchy onion and juicy tomato that is more than the sum of its parts. In this recipe, excerpted from The Food You Crave, thinly sliced pumpernickel takes the place of the massive bagel (which is equivalent to 4 to 5 pieces of bread) for a sensible breakfast that's simple, sophisticated, modern, and classic all at once.

• 8 pieces thin pumpernickel bread (3-1/2 inches square)
• 1/4 cup whipped cream cheese
• 8 oz. thinly sliced smoked slamon
• 1/2 red onion, thinly sliced
• 1/4 English cucumber, thinly sliced
• 2 medium ripe tomatoes, cored, seeded, and diced
• 2 tsp. chopped fresh chives
• Salt and freshly ground black pepper to taste

Toast the bread, then spread 1-1/2 tsp. of cream cheese on top of each piece. Put a slice of smoked slamon, a couple of slices of onion, a slice or two of cucumber, and about 1 Tbs. of chopped tomato on top. Sprinkle with the chives and season with salt and pepper.

Smoked Salmon, Goat Cheese, and Artichoke Quiche

The high-sided, free-form crust makes this spring quiche an especially elegant addition to brunch. If you can’t find hot-smoked salmon, cold-smoked will also be scrumptious, although it will lose some of its silky texture once it’s baked.

For the crust:

• 9 oz. (2 cups) all-purpose flour
• 2 tsp. granulated sugar
• 1 tsp. kosher salt
• 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch cubes
• 4-6 T bs. ice water

For the filling:

• 1 oz. (2 Tbs.) unsalted butter
• 1/2 medium red onion, thinly sliced crosswise (1 cup)
• 24 frozen artichoke heart quarters, thawed
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 T bs. roughly chopped fresh dill
• Kosher salt and freshly ground black pepper
• Pinch nutmeg
• 6 oz. hot-smoked salmon, skin removed and roughly broken into 1/2-inch pieces (1 cup)
• 4 oz. fresh goat cheese, crumbled (3/4 cup)

Make the crust:

In a stand mixer fitted with the paddle attachment, mix the flour, sugar, and salt on low speed. Add the butter and mix until the largest pieces are the size of peas. With the mixer still on low, add the ice water 1 Tbs. at a time until the dough just begins to come together— you may not need all the water. Transfer the dough to a piece of plastic and shape it into a disk. Wrap in the plastic and refrigerate for at least 30 minutes.

Roll the dough on a lightly floured surface into a 15-inch circle about 1/4 inch thick. Transfer to a 9-inch springform pan and press the dough into the bottom and up the sides, pressing any pleats flat against the sides. With scissors, unevenly snip any dough that overhangs the rim, to make a jagged edge. Prick the bottom of the crust all over with a fork. Freeze for 20 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line the frozen crust with two overlapping sheets of parchment and fill two-thirds of the way with dried beans. Bake until the sides are set, about 25 minutes. Remove the beans and parchment and bake until the crust just begins to brown lightly, another 8 to 10 minutes. Remove from the oven and let cool on a rack. Meanwhile, raise the oven temperature to 400°F.

Make the filling:

Melt the butter in a 10-inch sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and turning translucent, about 3 minutes. Add the artichoke hearts and cook until softened and slightly browned, another 3 to 4 minutes. Remove the pan from the heat.

Beat the eggs in a medium bowl with the cream, milk, 1 tsp. of the dill, 1/4 tsp. salt, 1/4 tsp. pepper, and the nutmeg.

Put the springform pan on a rimmed baking sheet. Pour about half of the egg mixture into the crust. Bake in the oven until the filling is partially set (it will still be slightly runny), about 20 minutes.

Scatter half of the onion and artichoke mixture over the partially set egg mixture. Distribute half of the salmon and goat cheese on top. Pour on the remaining egg mixture and then scatter the remaining onions, artichokes, salmon, and goat cheese over the egg. Sprinkle the remaining dill over the top.

Bake until the center is just set (use a paring knife to peek), another 40 to 50 minutes. Check about halfway through baking; if the crust seems to be browning too fast, shield it with strips of foil. Cool slightly on a wire rack.

To unmold, remove the springform ring and loosen the quiche from the pan’s bottom by running a thin-bladed knife between the two. Slide the quiche off its base onto a serving plate. Serve warm or at room temperature, cut in wedges.

Smoked Salmon and Dill Quiche

Like a cream-cheese-and-lox bagel in quiche form, this is the ultimate brunch centerpiece.

For the crust

• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 2 tsp. granulated sugar
• 1/2 tsp. kosher salt
• 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
• 1 large egg yolk
• 2 Tbs. cold whole or 2% milk

For the filling

• 8 large egg yolks
• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup chopped fresh dill
• 1/4 tsp. freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 4 oz. cream cheese, cut into 1/2-inch cubes
• 3/4 cup diced smoked salmon (about 4 oz.)
• 1/4 cup diced red onion

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, dill, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the cream cheese, salmon, and onion over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Roasted Cauliflower and Goat Cheese Frittata

Roasting the cauliflower under the broiler gives it toasty, golden edges in just minutes, while the goat cheese, dill, and quickly pickled red onion add tons of flavor to this hearty frittata.

• 1 small red onion, halved and thinly sliced lengthwise
• 2 Tbs. distilled white vinegar
• Kosher salt
• 2 cups 1-inch cauliflower florets (about 1/2 small head)
• 2 Tbs. plus 2 tsp. extra-virgin olive oil
• Freshly ground black pepper
• 8 large eggs
• 2 Tbs. chopped fresh dill
• 1/2 tsp. whole-grain mustard
• 2 Tbs. unsalted butter
• 6 oz. fresh goat cheese, crumbled (1-1/2 cups)

Position a rack about 6 inches from the broiler and heat the broiler on high.

Combine the onion, vinegar, and 1/2 tsp. salt in a small bowl; let sit for 10 minutes and then drain and pat the onion dry. Set aside.

Meanwhile, on a large rimmed baking sheet, toss the cauliflower with 2 tsp. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Broil, tossing once or twice, until the edges are golden, 3 to 6 minutes.

Reposition the rack in the center of the oven and set the oven to 400°F.

Whisk the eggs, dill, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl.

Heat the remaining 2 Tbs. oil and the butter in a 12-inch ovenproof skillet over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until some of the pieces are dark golden brown, about 3minutes. Remove the skillet from the heat, stir in the roasted cauliflower, and then slowly pour in the egg mixture, redistributing the vegetables evenly. Sprinkle the goat cheese on top and bake until the eggs are set in the center, about 10 minutes. Let rest for 5 minutes and then use a silicone spatula to slide the frittata onto a serving plate or cutting board. Slice into wedges and serve.

Baked Eggs with Chives and Cream

These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes.

• 2 tsp. unsalted butter, softened
• 4 large eggs
• Kosher salt and freshly ground black pepper
• 1-1/2 tsp. chopped fresh chives
• 2 Tbs. heavy cream

Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.


Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)


Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.

Ham and Polenta Spoonbread

Traditionally served in the South, spoonbread is a savory pudding-like dish that makes hearty breakfast fare (although it’s great for dinner, too). Here, it’s livened up with a dose of fresh herbs.

• 2 oz. (4 Tbs.) unsalted butter; more for the pan
• 3 cups milk (whole or low-fat)
• Kosher salt
• 2/3 cup quick-cooking polenta
• 1 large yellow onion, chopped
• 1/2 lb. leftover roasted fresh ham, chopped (about 2 cups) (or substitute roast pork loin or cured baked ham) 
• 4 oz. fontina, grated (1 cup)
• 2 oz. Asiago, grated (1/2 cup)
• 2 large eggs, separated
• 2 Tbs. chopped fresh basil
• 2 tsp. chopped fresh oregano
• 2 tsp. chopped fresh thyme
• 3 dashes red hot pepper sauce, such as Tabasco
• Freshly ground black pepper

Tip:

If you substitute cured ham for the fresh ham, you might want to reduce the amount of salt in the spoonbread.

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 6-cup baking dish, preferably oval.


Bring the milk and 1/2 tsp. salt to a simmer in a 4-quart saucepan over medium heat. Whisk in the polenta. Continue whisking until thick, 3 to 5 minutes. Transfer to a large bowl and set aside.


Melt 2 Tbs. of the butter in a 12-inch skillet over medium-low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until golden and soft, about 15 minutes. Add the ham and stir often until warmed through, about 2 minutes.


Stir the ham mixture, cheeses, egg yolks, basil, oregano, thyme, hot pepper sauce, 1/2 tsp. salt, and 1/2 tsp. pepper into the polenta; mix well.


In a medium bowl, beat the egg whites with an electric mixer at high speed until soft peaks form. Fold the beaten egg whites into the polenta and then spread the mixture in the prepared baking pan. Cut the remaining 2 Tbs. butter into pieces and dot on top.


Bake until brown and puffed, 30 to 35 minutes. Cool on a wire rack for 10 minutes before serving with a large spoon.

Breakfast Casserole

Lightly sweet, egg-rich challah makes this creamy egg casserole even more full-flavored. Baking it in a hot-water bath allows it to cook gently and retain its moistness. The recipe, adapted from our TV show Moveable Feast with Fine Cooking, has been simplified for the home cook.

• 1 Tbs. unsalted butter, plus more for the baking dish
• 1 lb. sweet Italian sausage, casings removed
• 1 lb. asparagus, tough ends removed; sliced into 1/4-inch pieces
• 4 cups packed baby spinach, long stems removed (about 3 oz.)
• 1/2 cup finely chopped whole scallions (about 5)
• 4stalks green garlic (root ends trimmed and any tough green parts
  discarded), cut into 1/4-inch pieces, or 2 cloves garlic, minced, and 3
  more whole scallions, chopped
• Kosher salt
• 1/2 lb. brioche or challah bread, cut into 3/4-inch cubes (from five to six 3/4-inch slices)
• 8 large eggs, preferably organic
• 1-1/2 cups heavy cream
• 1 Tbs. fresh marjoram, chopped
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 350°F.

Butter a 2-1/2- to 3-quart shallow baking dish (about 2 inches deep; preferably with handles) and set aside.

Have a kettle of hot water ready, and a larger baking pan in which the baking dish fits comfortably with enough room to remove the dish easily with silicone oven mitts.

In a 12-inch skillet over medium-high heat, add the sausage and cook, stirring and breaking up the meat into small pieces, until cooked through, 6 to 7 minutes. Remove to a large bowl and set aside.

In the same skillet over medium heat, melt 1 Tbs. butter. Add all the vegetables and 1/4 tsp. salt. Cook, stirring occasionally, until the vegetables are tender and bright green, about 5 minutes. Add the vegetable mixture and the cubed bread to the bowl with the sausage and mix well.

In a medium bowl, whisk together the eggs, cream, marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper.

Add the egg mixture to the bowl with the sausage-vegetable mixture and stir with a wooden spoon until all the ingredients are combined. Set the buttered baking dish inside the larger baking pan and pour the contents of the bowl into the baking dish. Cover the baking dish with a piece of foil cut slightly larger than the size of the dish.

Place the baking pan in the oven, then pour enough hot water from the kettle to come halfway up the sides of the baking dish to create a water bath.

Bake for 1 hour. If the mixture is still loose, remove the foil from the baking dish and bake for an additional 15 minutes or until the center is firm.

Remove the pan from the oven and carefully remove the dish from the water bath using silicone oven mitts.

Let the casserole cool for 15 minutes before serving.

Cheese Blintzes with Macerated Strawberries

The light, eggy blintz is as much a part of traditional Jewish cooking as the crêpe is to the French. For this rendition, fresh strawberries steeped in orange juice are served over the cheese-filled crêpes, but you could also top with blueberries or caramelized apple slices.

For the crêpes

• 2 cups unbleached all-purpose flour
• 4 large eggs, beaten
• 2-1/2 cups whole milk
• 2 Tbs. melted butter
• 1/4 tsp. salt

For the macerated strawberries

• 1 lb. fresh strawberries, hulled and sliced
• 1 tsp. fresh orange juice
• 1 Tbs. sugar

For the farmer cheese filling

• 1 large egg
• 1 lb. farmer cheese
• 1/4 cup granulated sugar
• 2 Tbs. unbleached all-purpose flour
• 1/8 tsp. finely grated lemon zest

For cooking and assembly

• 2 Tbs. butter, more for the pan

Make the batter

Put the flour, eggs, milk, butter, and salt in a blender and blend on high speed until smooth, pausing once or twice to scrape down the sides of the blender with a rubber spatula, about 2 minutes. Transfer to a medium bowl, cover, and refrigerate for at least 2 hours and up to 24 hours.

Macerate the strawberries

In a large bowl, combine the strawberries, orange juice, and sugar, and stir gently to mix. Cover and refrigerate for 2 to 24 hours.

Make the cheese filling

In a large bowl, lightly beat the egg with a whisk. Add the cheese and whisk to combine. Add the sugar, flour, and lemon zest and whisk to combine.

Cook the crêpes

Heat a crêpe pan with an 8-inch base or a 10-inch nonstick frying pan with an 8-inch base over medium-high heat until it’s hot enough for a drop of water to sizzle. Using a folded paper towel, grease the pan with about 1 tsp. butter. The butter should sizzle upon contact but not instantly turn brown. If it does, reduce the heat as necessary.

Using a ladle or measuring cup, pour 1/4 cup of the batter into the center of the pan while simultaneously lifting the pan from the heat and tilting and turning it in all directions so the batter spreads evenly across the bottom in a thin circle. If the crêpe has any holes in it, quickly add a few drops of batter to fill them in.

Cook until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned (lift up an edge with a small silicone spatula or butter knife), about 1 minute. Use the spatula and your fingers to flip the crêpe over. Cook until the second side is browned, about 15 seconds more.

Slide the crêpe from the pan onto a large plate or cooling rack. Repeat
with the remaining batter, adjusting the heat and spreading more butter
in the pan every two or three crêpes, or whenever the pan begins to looka bit dry. You can stack the crêpes on the plate as they’re done; they
won’t stick. The crêpes will soften as they cool. (Your first crêpes maynot turn out perfectly but will still be delicious!)

Assemble the crêpes

Choose the 12 best-looking crêpes (save any remaining for another use). Spoon a heaping Tbs. of the filling into the center of each crêpe. Fold one long edge in over the filling, followed by the two short edges, and finally, the second long edge (like a burrito). Arrange the blintzes seam side down on a large plate or baking sheet. (The blintzes can be prepared several hours ahead up to this point. Keep refrigerated, covered with plastic wrap, until ready to heat and serve.)

Melt 2 Tbs. of the butter in a 12-inch nonstick frying pan over medium-low heat. Arrange half of the blintzes in the pan seam side up in a single layer and cook until light brown on the bottom, 2 minutes. Flip and continue to cook until light brown on the second side, 1 to 2 minutes more. Transfer to a paper-towel-lined tray. Repeat with the remaining 2 Tbs. butter and blintzes. To serve, arrange two blintzes on each of six plates and top with the strawberries.

Flaky Cheese Biscuits

Because of all the delicious cheese, these biscuits may spread a bit as they bake, but they're so good, it really doesn't matter how they look.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter
• 3/4 cup very cold buttermilk
• 2 cups grated sharp Cheddar, Gruyère, Gouda, or provolone

Mix and fold the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one-third of the cheese on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Sprinkle on another third of the cheese and repeat the tri-fold. Repeat this procedure one more time (three times in all), using the remaining cheese.

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Flaky Buttermilk Biscuits

For a few delicious variations on this recipe, check out Cheese Biscuits, Fresh Herb Biscuits, and Caramelized Onion Biscuits.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter
• 3/4 cup very cold buttermilk

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute.

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle and repeat the tri-fold. Repeat this procedure one more time (three times in all).

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Mexican Omelet

Be sure to prepare the filling before you start cooking the omelet.

For the filling:

• 1/2 tsp. olive oil
• 1 thick slice bacon, cut into 1/4-inch dice
• Pinch red chile flakes, crushed
• 1/2 small onion, very thinly sliced
• 1 small clove garlic, minced
• 2 pinches dried oregano
• Pinch ground cumin
• Kosher salt
• Generous 1/3 cup canned black beans, rinsed and drained
• 2 Tbs. grated Cheddar

For the omelet:

• 2 large or extra-large eggs
• 1 Tbs. water
• 2 pinches kosher salt
• 4 grinds freshly ground black pepper
• Fresh herbs (optional)
• 1 tsp. olive oil
• 1 tsp. unsalted butter

For the garnish:

• 1 Tbs. sour cream
• 1/2 ripe avocado, sliced
• 1 tsp. prepared salsa
• 1 tsp. chopped fresh cilantro

For the filling:

Put the olive oil and bacon in a heavy skillet over medium heat and cook until the bacon is browned but not crisp, about 2 min. Stir in the chile flakes, onion, garlic, oregano, cumin, and a good pinch of salt. Cover, reduce the heat to low, and cook until the onion is tender and golden, about 10 min. Stir in-the beans and another pinch of salt, cover, and simmer just to heat through. You should have about 1/2 cup filling. Adjust the seasonings and set aside. Proceed with the omelet preparation.

For the omelet:

In a medium bowl, whisk together the eggs, water, salt, pepper, and herbs (if using) until the yolks and whites are well combined but not foamy. In an 8-inch heavy-duty nonstick skillet over medium-high heat, heat the oil and then add-the butter. Swirl to coat the pan.

When the butter melts, pour the eggs into the pan. With a heatproof spatula, scramble the eggs using small, circular scribbling motions until soft curds start to form, 30 to 50 seconds.

As the mixture firms, spread it over the bottom of the pan; swipe the sides as needed. Stop working the curds to let the omelet begin to firm and let it sit about 30 seconds. (If you like your eggs well done, let it go a bit longer.)

Scatter the cheese evenly, leaving a scant margin around the omelet’s edge. Add the other filling ingredients and use your spatula to gently press them into the curds to incorporate the filling into the omelet.

With the spatula, lift one-third of the omelet and fold it over the center like a business letter.

Tilt the pan toward the plate to slide the omelet so one-third of it hangs over the pan’s edge. Invert the pan, using the spatula to help support the omelet so that it flips neatly over itself as it slides out of the pan.

For the garnish:

Garnish with the sour cream, avocado, salsa, and chopped cilantro.

Fresh Herb Biscuits

Strong herbs like rosemary, oregano, sage, and thyme can easily overpower the biscuits; use these in moderation.

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
• 1 Tbs. granulated sugar
• 2-1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 4 oz. (8 Tbs.) very cold unsalted butter 
• 3/4 cup very cold buttermilk
• 3/4 cup minced fresh tender herbs such as basil, parsley, dill, chervil, cilantro, or a combination

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one-third of the fresh herbs on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Aprinkle on another one-third of the herbs and repeat the tri-fold. Repeat this procedure one more time (three times in all), with the remaining fresh herbs.

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).  

Steak & Eggs Rancheros

This beefed-up version of the Mexican breakfast dish huevos rancheros (ranch-style eggs) is great for lunch or dinner, too.

• 1 tiny clove garlic
• Kosher salt
• 1 small tomato, cut into small dice
• 1/2 avocado, cut into small dice
• 1/4 cup leftover Salsa Criolla, drained
• 1/4 jalapeno, minced
• 2 Tbs. chopped fresh cilantro
• Freshly ground pepper
• 1 Tbs. vegetable oil
• Two 6-inch corn tortillas
• 2 large eggs
• 4 to 5 oz. sliced Argentine Spice-Rubbed Flank Steak, about four 1/2-inch-thick slices, warmed in the microwave or in a skillet
• 1/4 cup crumbled feta

Peel and chop the garlic. Sprinkle the garlic with a generous pinch of kosher salt and mash it into a paste with the side of a chef’s knife. In a small bowl, combine the garlic with the tomato, avocado, leftover salsa, jalapeño, and 1 Tbs. of the cilantro. Season to taste with salt and pepper.

Have two dinner plates and a stack of paper towels ready. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Using tongs, fry the tortillas one at a time until just golden and slightly crisp, about 30 seconds per side, and transfer to the paper towels. Reduce the heat to medium low and let the skillet cool down a bit. Meanwhile, blot the excess oil from the tortillas with the paper towels. Sprinkle each tortilla with a pinch of salt. Put one tortilla on each plate.

Crack the eggs into the skillet. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.)

While the eggs are cooking, divide half the salsa between the tortillas. Divide the steak between the tortillas and top with the remaining salsa. Separate the eggs with the edge of a spatula, if needed. Slide one egg onto each tortilla. Sprinkle with the remaining 1 Tbs. cilantro and the feta. Serve immediately.

Sausage and Egg Enchiladas with Tomatillo Sauce

Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and melted cheese for a breakfast that will keep you warm all day. The heat level on this dish is adjustable—if you prefer a milder dish, use only half a jalapeño in the sauce and leave out the green chiles.

For the tomatillo sauce

• 2 lb. fresh tomatillos, husked and rinsed in warm water
• 1 medium jalapeño, stemmed
• 1 cup chopped fresh cilantro
• 1 large clove garlic, peeled
• 1 tsp. ground cumin
• Kosher salt
• 1 cup heavy cream

For the enchiladas

• 2 to 3 Tbs. vegetable oil; more for the baking dish
• 1 small russet potato, peeled and cut into 1/4-inch dice (1 cup)
• 3/4 lb. fresh, raw chorizo, casings removed and meat crumbled
• 1 medium red bell pepper, cut into 1/4-inch dice (1 cup)
• 1 small yellow onion, finely chopped (1/2 cup)
• 1 4-oz. can diced green chiles, drained (optional)
• 6 large eggs
• Kosher salt and freshly ground black pepper
• 1 Tbs. unsalted butter
• 16 6-inch corn tortillas
• 4 oz. Monterey Jack, grated (1 cup)
• Sour cream, for serving (optional)

The night before

Make the sauce
Put the tomatillos and the jalapeño in a 4-quart saucepan and add water to within 1 inch of the top. Bring to a boil, then lower the heat and simmer, uncovered, turning the tomatillos occasionally, until they’re khakigreen all over and very tender, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Halve the jalapeño, and add one half to the blender. Add the cilantro, garlic, cumin, and 2 tsp. salt and purée (you should still see the tomatillo seeds). Taste and blend in the other jalapeño half if you prefer a spicier sauce. Add the cream and pulse to blend. Transfer to a bowl and let cool to room temperature.

Assemble the Enchiladas
Oil a 9x13–inch baking dish and set aside.

Add the potato and cook until just tender, about 4 minutes. Drain and set aside.

Meanwhile,cook the chorizo in an 11- to 12-inch nonstick skillet over medium-highheat, breaking up the meat, until cooked through, about 4 minutes. Use aslotted spoon to transfer the chorizo to a large bowl. Discard all but 1Tbs. fat from the pan. (If there’s less than 1 Tbs. of fat, add a bit
of the vegetable oil.)

Set the skillet over medium heat. Add the
bell pepper and onion and cook, stirring occasionally, until softened,
about 5 minutes. Stir in the potato and then cook undisturbed until
browned on the bottom, 3 to 4 minutes. Add the mixture to the chorizo.
Add the green chiles, if using.

Whisk the eggs, 1 tsp. salt, and
several grinds of black pepper in a medium bowl. Melt the butter in the
skillet over low heat and cook until the foam subsides. Add the eggs andcook without stirring until they begin to set on the bottom, about 20
seconds. Draw a wooden spoon across the pan a few times to form large
curds. Continue to cook, stirring occasionally, until the eggs are
barely set and still quite moist, 1 to 2 minutes—do not cook through.
Add the eggs to the chorizo mixture.

Stir 1 cup of the tomatillo sauce into the eggchorizo mixture. Cover the remaining sauce and refrigerate.

Brushboth sides of one tortilla with oil and put on a microwaveable plate.
Oil the remaining tortillas on one side and stack, oiled side up. Cover
with a paper towel and microwave the tortillas until warm and pliable, 1to 1-1/2 minutes. Arrange about 1/3 cup of the egg mixture in a line
down the center of each tortilla and roll it up. Place each filled
tortilla seam side down in the prepared baking dish. Cover the dish withplastic wrap and refrigerate overnight.

In the morning

Position a rack in the center of the oven and heat the oven to 350°F.

Uncover the enchiladas, pour the remaining tomatillo sauce evenly over them, and top with the cheese. Bake until the sauce is bubbly and the cheese is browned, 30 to 40 minutes. Let stand for 5 minutes and then serve with the sour cream, if using.

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 1 cup all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1-1/2 tsp. ground allspice
• 3/4 tsp. freshly ground black pepper
• 2 Tbs. packed brown sugar
• 1 large egg
• 1 cup whole milk
• 2 Tbs. vegetable oil
• 4 medium ripe bananas, cut into 1/2-inch pieces
• 2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
• Maple syrup for serving

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Lobster and Mushroom Quiche

This luxurious quiche filling combines chunks of fresh lobster meat, sautéed mushrooms, and thinly sliced chives.

For the crust

• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 2 tsp. granulated sugar
• 1/2 tsp. kosher salt
• 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
• 1 large egg yolk
• 2 Tbs. cold whole or 2% milk

For the filling

• 8 large egg yolks
• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup thinly sliced chives
• 1/4 tsp. freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 1 cup cooked, diced lobster meat
• 1 cup sliced, sauteed mushrooms

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, chives, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the lobster and mushrooms over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Strawberry-Yogurt Brûlée

Simple yogurt and fresh strawberries become a special treat with the addition of a crunchy, caramelized sugar topping. Enjoy it for breakfast or dessert.

• 2 cups plain whole-milk Greek yogurt
• 1 cup coarsely chopped strawberries, plus several strawberry slices, for garnish
• 5 Tbs. turbinado or granulated sugar

In a medium bowl, combine the yogurt with the chopped strawberries and 1 Tbs. sugar. Divide among four 6-oz. ramekins. Garnish each with a few strawberry slices. Sprinkle each with about 1 Tbs. sugar. Pass the flame of a torch over the sugar until it’s melted and browned, about 30 seconds. Serve immediately.

Rice and Beans with Fried Eggs

Served with soft corn tortillas, this traditional Costa Rican dish works for breakfast, lunch, or dinner. Salsa Lizano is a Costa Rican condiment that’s similar to Worcestershire sauce but thicker and sweeter—you can substitute Worcestershire for it, but the flavor will be more assertive.

• 3/4 cup long-grain white rice
• Kosher salt
• 2 Tbs. canola oil
• 1 small yellow onion, cut into small dice
• 1/2 medium red bell pepper, seeded and cut into small dice
• 2 large cloves garlic, minced
• 1/2 tsp. ground cumin
• 1/4 cup canned tomato sauce
• 1 (15-1/2-oz.) can black beans, drained and rinsed
• 3 Tbs. Salsa Lizano; more to taste
• Freshly ground black pepper
• 8 large eggs
• 2 Tbs. chopped fresh cilantro

Put the rice, a big pinch of salt, and 1-1/2 cups of water in a 3-quart saucepan. Bring to a boil over medium-high heat, reduce the heat to low, cover, and cook until the rice has absorbed the water and is tender, about 15 minutes. Remove from the heat and set aside with the lid on.


Meanwhile, heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the onion, bell pepper, garlic, and a pinch of salt; cook, stirring occasionally, until softened, about 3 minutes. Add the cumin and cook until fragrant, about 30 seconds. Add the tomato sauce and stir for 1 minute. Add the beans and 1 cup of water and simmer until the liquid reduces to the level of the beans, about 4 minutes.


Add the rice to the beans and mix well. Stir in the Salsa Lizano and season to taste with salt and pepper. Keep warm.


Heat the remaining 1 Tbs. of oil in a 12-inch nonstick skillet over medium heat, swirling the pan to coat evenly. Gently crack the eggs into the pan. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of a spatula.


To serve, put a heaping spoonful of the rice and beans on a plate and slide 2 eggs on top. Sprinkle with the cilantro.