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.

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).

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.

Herbed Buttermilk Biscuits

Other delicate fresh herbs (tarragon, chives, chervil) will work in this recipe in place of the dill. For a browner crust, brush the tops of the biscuits with melted butter before baking.

• 9 oz. (2 cups) unbleached all-purpose flour   
• 2 tsp. baking powder
• 3/4 tsp. table salt
• 1/2 tsp. baking soda
• 2 Tbs. chopped fresh dill or 2 tsp. dried dill
• 2 Tbs. chopped fresh flat-leaf parsley
• 3 Tbs. vegetable shortening or lard, well chilled and cut into small chunks
• 2 Tbs. unsalted butter, well chilled and cut into small chunks
• 3/4 cup plus 2 Tbs. buttermilk

Position an oven rack on the center rung and heat the oven to 450ºF. Lightly flour a small cutting board and set aside (this portable surface is easy to transfer to the refrigerator). Sift the flour, baking powder, salt, baking soda, and dried dill (if using) into a large, preferably shallow bowl. Mix in the fresh dill (if using) and the parsley. Add the shortening and butter to the dry ingredients. Combine with a pastry blender or two table knives just until a coarse meal forms. Make a well in the center and pour in the buttermilk. With your fingers (or a wooden spoon) and using just a few swift strokes, blend the dough just until combined (it will be a sticky mess; this is fine). Turn it out onto the floured cutting board. Wash, dry, and flour your hands. Gently pat out the dough and fold it back over itself about half a dozen times, just until smooth. Pat it out again, this time into a round or oval that’s an even 1/2 to 3/4 inch thick. Cover the dough lightly with plastic wrap and refrigerate for about 20 min.

Remove the cutting board with the dough-from the refrigerator. Cut the dough with a sharp biscuit cutter—avoid twisting the cutter— trying to get as many rounds as possible (the dough will toughen a bit each time you work it). Lightly pat the remaining dough scraps together, pat down evenly, and cut again. Position the biscuits at least 1/2 inch apart on a parchment-lined baking sheet. Bake, rotating the pan halfway through to ensure even cooking, until raised and golden brown (10 to 12 min. total for 3-inch biscuits; 9 to 11 min. for 2-inch biscuits).

Garlic & Herb Fried Eggs on Toasts with Prosciutto Crisps

• 3 3/4-inch-thick slices rustic bread, such as sourdough boule or peasant bread
• 2 thin slices prosciutto, cut lengthwise into 1/2-inch-wide strips
• 3 Tbs. plus 1 tsp. extra-virgin olive oil
• 1-1/2 tsp. minced fresh oregano
• 1 medium clove garlic, minced
• 3 large eggs
• Kosher salt and freshly ground black pepper
• Parmigiano-Reggiano, for shaving

Position a rack in the center of the oven and heat the broiler to high. Lay the bread slices and prosciutto strips on a foil-lined rimmed baking sheet and brush the bread on both sides with 2 Tbs. of the olive oil. Broil until the bread is golden brown on both sides and the prosciutto is lightly crisp, 2 to 4 minutes per side. Put the prosciutto strips in a small bowl (they’ll continue to crisp as they cool), and set the bread slices on three plates.

Put the oregano in a small bowl. Heat 1 Tbs. of the oil in a 10-inch nonstick skillet over medium-low heat. Add the garlic to the pan and cook, stirring occasionally, until it’s sizzling and fragrant but not browned, about 30 seconds. Scrape the garlic and oil into the bowl of oregano, stir to combine, and set aside.

Add the remaining 1 tsp. oil to the pan, swirling to evenly coat. Add the eggs and distribute the garlic-herb mixture evenly on top. 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 the spatula, if necessary, and slide each egg onto a slice of the bread. Drizzle any remaining oil in the pan over the toasts, top with the prosciutto crisps, and use a vegetable peeler to shave a few strips of Parmigiano over the toasts.

Fried Ham with Redeye Gravy

To make this southern classic, you simply fry slices of ham and then deglaze the pan with coffee to make the redeye gravy. Usually it’s made with fatty country ham, but the glazed baked hams from this issue tend to be leaner than country ham, so we’ve tweaked the recipe to make up for the missing fat. It may not be traditional, but it still makes a tasty and quick breakfast or weeknight supper.

• 2 Tbs. unsalted butter, softened
• 2 tsp. all-purpose flour
• 4 large or 8 small 1/4-inch-thick slices leftover baked ham, glazed edges trimmed off
• 1 cup brewed coffee
• 1 tsp. light brown sugar
• 1 large sprig thyme (optional)

In a small bowl, combine 1 Tbs. of the butter with the flour. Stir with a spoon or knead with your fingertips until blended.

Heat the remaining 1 Tbs. butter in a large (preferably cast-iron) skillet over medium heat until melted and hot. Add as much of the ham as will fit without crowding and fry gently until hot and browned in spots, 1 to 2 minutes per side. Move to a platter and repeat with the remaining ham, moving it to the platter as well.

Pour the coffee into the skillet and scrape the bottom of the pan with a wooden spoon to release the drippings. Add 1/3 cup water and the sugar and thyme, if using. Simmer vigorously for about 1 minute. Whisk in the butter and flour mixture until melted, and then continue to simmer until the sauce has thickened to a light gravy consistency and the raw flour flavor has cooked off, 3 to 5 minutes. Serve alongside the ham.

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).

Salmon Hash with Dilled Crème Fraîche

We love this hash for its luscious contrast of crusted potatoes and tender, moist salmon. An egg topping is the crowning touch, although it’s just as good without.

For the dilled crème fraîche:

• 1 cup crème fraîche or sour cream   
• 1 Tbs. chopped fresh dill or 1-1/2 tsp. dried dill
• Pinch kosher salt
• Squeeze fresh lemon juice (optional)

For the hash:

• 1-1/2 Tbs. unsalted butter  
• 1-1/2 Tbs. vegetable oil
• 1 lb. Yukon Gold or red-skinned potatoes, unpeeled, cut into 1/2-inch dice
• 1/2 medium onion, diced (about 1 cup)
• 2 Tbs. half-and-half or cream
• 1 tsp. Dijon mustard
• Salt and freshly ground black pepper
• 1 lb. cooked skinless salmon fillet or hot-smoked salmon, flaked
• 3 Tbs. snipped fresh chives or thinly sliced scallion tops
• 1 Tbs. chopped fresh dill or 1-1/2 tsp. dried dill

Tip:

If you don't have leftover cooked salmon, we find roasting the simplest way to cook it: Coat the salmon with a little olive oil, season it with salt and pepper, and roast it on a rimmed baking sheet in a 400°F oven  until the flesh inside has lost its deep pink color, 15 to 18 minutes.

For the garnish:

• 4 fried or poached eggs (optional)
• Drained capers
• Fresh dill sprigs
• Prepared horseradish (optional)

Make the dilled crème fraîche:

In a small bowl, stir together the crème fraîche, dill, salt, and lemon juice, if using. Taste and adjust the seasonings; set aside.

Make the hash:

 In a 10-inch cast-iron or other large heavy skillet, heat the butter and oil over medium-low heat. Add the potatoes, stirring to coat them with the fat. Cover and cook until the potatoes begin to turn golden and a bit tender with browned edges here and there, about 15 minutes. (you should hear only a faint sizzling). Uncover the potatoes and turn them with a spatula. Raise the heat to medium and cook until uniformly soft with some crisp brown spots, about 5 minutes. Stir in the onion and pat the mixture down with the spatula. Cook until the onion is soft and the mixture begins to stick in a few spots and browns on the bottom, about 5 minutes.

In a small bowl, whisk together the half-and-half, mustard, salt, and a generous grinding of pepper. Scrape up the hash and stir in the mustard mixture. Raise the heat to medium high. Continue cooking the hash, scraping it up and patting it back down another time or two until browned, another 5 to 8 minutes. Mix in the salmon, chives, and dill and cook until heated through, another 2 minutes.

Serve hot, topping each portion with a fried or poached egg (if using) and a sprinkling of capers. Garnish with dill sprigs or a bit of horseradish on the side, if you like. Top each portion with a dollop of the dilled crème fraîche, passing the rest at the table.

Extra-Crispy Bacon

This simple trick to straighten and crisp bacon does mean another pot to wash, but that's a fair price to pay for bacon that's perfectly flat and crisp all over.

• 4-6 strips bacon

Place the bacon in a large sauté pan, being careful not to crowd the pan. Place a pot that's slightly narrower than the bottom of the sauté pan on top of the bacon to weight it down and keep it flat. Cook the weighted bacon over medium heat so the fat renders slowly and completely. After the bacon is browned on one side, about 2 to 3 minutes, carefully lift the pot (it'll drip), flip the bacon, and replace the pot. Cook the bacon on the other side until it's completely browned and crisp, 2 to 3 more minutes.

Herbed Buttermilk Biscuits

Other delicate fresh herbs (tarragon, chives, chervil) will work in this recipe in place of the dill. For a browner crust, brush the tops of the biscuits with melted butter before baking.

• 9 oz. (2 cups) unbleached all-purpose flour   
• 2 tsp. baking powder
• 3/4 tsp. table salt
• 1/2 tsp. baking soda
• 2 Tbs. chopped fresh dill or 2 tsp. dried dill
• 2 Tbs. chopped fresh flat-leaf parsley
• 3 Tbs. vegetable shortening or lard, well chilled and cut into small chunks
• 2 Tbs. unsalted butter, well chilled and cut into small chunks
• 3/4 cup plus 2 Tbs. buttermilk

Position an oven rack on the center rung and heat the oven to 450ºF. Lightly flour a small cutting board and set aside (this portable surface is easy to transfer to the refrigerator). Sift the flour, baking powder, salt, baking soda, and dried dill (if using) into a large, preferably shallow bowl. Mix in the fresh dill (if using) and the parsley. Add the shortening and butter to the dry ingredients. Combine with a pastry blender or two table knives just until a coarse meal forms. Make a well in the center and pour in the buttermilk. With your fingers (or a wooden spoon) and using just a few swift strokes, blend the dough just until combined (it will be a sticky mess; this is fine). Turn it out onto the floured cutting board. Wash, dry, and flour your hands. Gently pat out the dough and fold it back over itself about half a dozen times, just until smooth. Pat it out again, this time into a round or oval that’s an even 1/2 to 3/4 inch thick. Cover the dough lightly with plastic wrap and refrigerate for about 20 min.

Remove the cutting board with the dough-from the refrigerator. Cut the dough with a sharp biscuit cutter—avoid twisting the cutter— trying to get as many rounds as possible (the dough will toughen a bit each time you work it). Lightly pat the remaining dough scraps together, pat down evenly, and cut again. Position the biscuits at least 1/2 inch apart on a parchment-lined baking sheet. Bake, rotating the pan halfway through to ensure even cooking, until raised and golden brown (10 to 12 min. total for 3-inch biscuits; 9 to 11 min. for 2-inch biscuits).

Salmon Hash with Dilled Crème Fraîche

We love this hash for its luscious contrast of crusted potatoes and tender, moist salmon. An egg topping is the crowning touch, although it’s just as good without.

For the dilled crème fraîche:

• 1 cup crème fraîche or sour cream   
• 1 Tbs. chopped fresh dill or 1-1/2 tsp. dried dill
• Pinch kosher salt
• Squeeze fresh lemon juice (optional)

For the hash:

• 1-1/2 Tbs. unsalted butter  
• 1-1/2 Tbs. vegetable oil
• 1 lb. Yukon Gold or red-skinned potatoes, unpeeled, cut into 1/2-inch dice
• 1/2 medium onion, diced (about 1 cup)
• 2 Tbs. half-and-half or cream
• 1 tsp. Dijon mustard
• Salt and freshly ground black pepper
• 1 lb. cooked skinless salmon fillet or hot-smoked salmon, flaked
• 3 Tbs. snipped fresh chives or thinly sliced scallion tops
• 1 Tbs. chopped fresh dill or 1-1/2 tsp. dried dill

Tip:

If you don't have leftover cooked salmon, we find roasting the simplest way to cook it: Coat the salmon with a little olive oil, season it with salt and pepper, and roast it on a rimmed baking sheet in a 400°F oven  until the flesh inside has lost its deep pink color, 15 to 18 minutes.

For the garnish:

• 4 fried or poached eggs (optional)
• Drained capers
• Fresh dill sprigs
• Prepared horseradish (optional)

Make the dilled crème fraîche:

In a small bowl, stir together the crème fraîche, dill, salt, and lemon juice, if using. Taste and adjust the seasonings; set aside.

Make the hash:

 In a 10-inch cast-iron or other large heavy skillet, heat the butter and oil over medium-low heat. Add the potatoes, stirring to coat them with the fat. Cover and cook until the potatoes begin to turn golden and a bit tender with browned edges here and there, about 15 minutes. (you should hear only a faint sizzling). Uncover the potatoes and turn them with a spatula. Raise the heat to medium and cook until uniformly soft with some crisp brown spots, about 5 minutes. Stir in the onion and pat the mixture down with the spatula. Cook until the onion is soft and the mixture begins to stick in a few spots and browns on the bottom, about 5 minutes.

In a small bowl, whisk together the half-and-half, mustard, salt, and a generous grinding of pepper. Scrape up the hash and stir in the mustard mixture. Raise the heat to medium high. Continue cooking the hash, scraping it up and patting it back down another time or two until browned, another 5 to 8 minutes. Mix in the salmon, chives, and dill and cook until heated through, another 2 minutes.

Serve hot, topping each portion with a fried or poached egg (if using) and a sprinkling of capers. Garnish with dill sprigs or a bit of horseradish on the side, if you like. Top each portion with a dollop of the dilled crème fraîche, passing the rest at the table.

Banana-Walnut Muffins

Instead of the usual dense "banana-bread" texture, these muffins have a light and tender crumb, with slices of ripe banana, chunks of walnuts, and a sweet cinnamon glaze.Create your own customized muffin recipe with the Recipe Maker.

For the muffins:

• 1 lb. (3-1/2 cups) unbleached all-purpose flour
• 4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 1-1/3 cups granulated sugar
• 5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly
• 1 cup whole milk, at room temperature
• 1 cup crème fraîche or sour cream, at room temperature
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1-1/2 cups thinly sliced bananas
• 3/4 cup walnut pieces, toasted
• 1 tsp. pure vanilla extract

For the glaze:

• 12-1/2 oz. (3 cups) confectioners' sugar
• 1/4 tsp. ground cinnamon

Make the muffins

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined.

Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)--there should still be quite a few streaks of dry flour.

Sprinkle the bananas, walnut pieces, and vanilla extract onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not overmix.

Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes.

Glaze the muffins

Put the confectioners’ sugar in a small mixing bowl. Add the cinnamon and 6 Tbs. of water and whisk until smooth. The glaze should be thin enough that it will drip off a spoon; if it’s more like a spreadable icing, thin it with more water, 1 Tbs. at a time.

When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops, and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won’t dry completely.

Pineapple-Coconut Muffins

Flaked coconut and fresh pineapple give these muffins a taste of the tropics.To create your own customized muffin recipe, use the Recipe Maker.

For the muffins:

• 1 lb. (3-1/2 cups) unbleached all-purpose flour
• 4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 1-1/3 cups granulated sugar
• 5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly
• 1 cup whole milk, at room temperature
• 1 cup crème fraîche or sour cream, at room temperature
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1-1/2 cups coarsely chopped fresh pineapple (or substitute canned pineapple, drained very well, and patted dry)
• 3/4 cup dried, sweetened, shredded or flaked coconut

For the glaze:

• 12-1/2 oz. (3 cups) confectioners' sugar
• 6 Tbs. pineapple juice, more as needed

Make the muffins

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined.

Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy). There should still be quite a few streaks of dry flour.

Sprinkle the pineapple and coconut onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not overmix.

Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes.

Glaze the muffins

Put the confectioners’ sugar in a small mixing bowl. Add the pineapple juice and whisk until smooth. The glaze should be thin enough that it will drip off a spoon; if it’s more like a spreadable icing, thin it with more pineapple juice, 1 Tbs. at a time.

When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops, and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won’t dry completely.

Turkey & Sweet Potato Hash

Thanksgiving leftovers are as much a part of the holiday tradition as the turkey itself. You probably already have a few favorites when it comes to using up the bird, but if you're looking for something new this year, try this hash. If hash for breakfast isn't your thing, pair it with a salad for lunch or dinner.

• 3 oz. bacon, sliced crosswise into 1/3-inch-wide pieces (about 3 slices)
• 1 small yellow onion, small diced
• 2 cups medium-small-diced (about 1/3 inch) sweet potatoes (1 medium potato)
• 1 cup leftover turkey broth or low-salt chicken broth
• 2 Tbs. unsalted butter
• 2 cups leftover white and dark roasted turkey meat with skin, roughly chopped
• 1 heaping Tbs. chopped fresh parsley
• 1 Tbs. maple syrup
• 2 tsp. chopped fresh rosemary
• 1/2 tsp. freshly ground black pepper; more to taste
• A few dashes Tabasco or other hot sauce; more to taste
• Kosher salt

Cook the bacon in a 10-inch skillet (preferably cast iron) over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a medium bowl. Pour off and discard all but 1 Tbs. fat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the sweet potatoes, broth, and butter to the onions. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.

Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon.

When the potatoes are barely tender, add the turkey mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly). Season to taste with salt, pepper, and hot sauce.

Venezuelan Chocolate Pancakes with Chocolate Maple Syrup

This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

For the pancakes

• 1 oz. Venezuelan 100% (unsweetened) dark chocolate, grated
• 1-1/3 cups buckwheat or spelt flour
• 1 large organic egg
• 1/3 cup plus 1 Tbs. light muscovado or brown sugar
• 1 cup plus 3 Tbs. milk
• 2 tsp. baking soda
• 1 tsp. vanilla extract
• unsalted butter, melted, as needed

For the syrup

• Pinch of sea salt
• Scant 1 cup pure maple syrup
• 3-1/2 oz. 70% dark chocolate, chopped

Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

To make the syrup, dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.

Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.

Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup—be generous as the pancakes soak up a lot.
 

Wild Blueberry and Ricotta Pancakes

Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.

• 3 large eggs, separated
• 3/4 cup part-skim ricotta, drained of excess liquid before measuring
• 2-1/4 cups buttermilk
• 5 Tbs. granulated sugar
• 1 Tbs. pure vanilla extract
• 3/4 tsp. table salt
• 8 oz. (1-3/4 cups) all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 6 oz. frozen wild blueberries (don’t thaw) or fresh wild or cultivated blueberries (1-1/2 cups)
• Vegetable oil for the griddle
• Softened salted butter, pure maple syrup, and confectioners' sugar, for serving

In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.

In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.

Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.

Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners’ sugar.

Maple Apple-Pear Butter

Cook the apples and pears with their peels, cores, and seeds to get every ounce of flavor from the fruit. Regardless of what pear variety you use, they must be ripe, or your butter may be unpleasantly grainy.

• 3-1/2 lb. ripe pears
• 2-1/2 lb. apples
• 3 cups apple or pear cider
• 1-1/3 cups pure maple syrup
• 1/4 cup firmly packed light brown sugar
• 1-1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. table salt
• 1 Tbs. lemon juice
• 1-1/2 tsp. pure vanilla extract

Cut the pears into 1-inch chunks. Cut the apples in half or into quarters if large. Put the fruit and the cider in a very large pot (at least 7-quart capacity). Bring to a boil over high heat. Reduce the heat to medium low and simmer, stirring frequently, until the fruit is very soft when pierced with a knife, 40 to 60 minutes. Take the pot off the heat.

Set a food mill fitted with a fine sieve disk over a large bowl. Purée the fruit in small batches, discarding seeds and skins.

Wipe out any remaining seeds or peels from the pot and pour in the purée. Add the maple syrup, brown sugar, cinnamon, cloves, and salt. Stir until well blended.

Bring to a boil over high heat. Reduce the heat to low or medium low to maintain a simmer. Using a large spoon, skim off most of the foam that rises to the surface during the initial simmering.

Continue simmering, stirring often with an angled spatula, making sure to scrape the bottom, corners, and sides of the pot, until the purée becomes thick and dark and the bubbling becomes slow and laborious (more like volcanic burps than bubbles), 1-3/4 hours to 2-3/4 hours. Be sure to stir toward the end of cooking to avoid scorching. To test for doneness, spoon a dollop of the butter onto a small plate and refrigerate for a minute or two. It should hold its shape with no water separating out around its edge.

Remove the pot from the heat and add the lemon juice and vanilla, stirring until well blended. Transfer the butter to a container, let cool to room temperature, and then store, covered, in the refrigerator for up to 3 weeks.

Note: For longer storage at room temperature, can the fruit butter. Transfer the hot butter to clean, hot canning jars, leaving 1/4 inch of headspace in each jar, and follow the directions in our canning video, processing the butter for 10 minutes.

Lemon-Filled French Toast with Blueberry Syrup

If you can find mascarpone, replace it with 4 oz. of cream cheese with 1/4 cup mascarpone and decrease the ricotta to 3/4 cup.

For the filling:

• 1/4 cup mascarpone, at room temperature
• 1 tsp. lemon extract
• 1 tsp. finely chopped lemon zest
• 2 Tbs. granulated sugar
• 1 cup part-skim ricotta

For the French toast:

• 6 slices (1-1/2 inches thick) challah, or other medium-textured loaf
• 6 large eggs
• 1/2 cup heavy cream
• 1-1/2 Tbs. unsalted butter
• 1-1/2 Tbs. corn oil

For the blueberry syrup:

• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 2 tsp. fresh lemon juice

Make the filling:

In a medium bowl, combine the mascarpone, lemon extract, zest, and sugar and beat with a hand mixer on high speed until smooth, scraping the sides of the bowl as necessary, about 1 minute. Gently stir in the ricotta until just combined.

Make the French toast:

Create a pocket in each slice of bread by inserting a sharp knife into the center of the top crust and then working the knife in both directions, cutting to within 3/4 inch of the sides and bottom (be careful not to puncture the sides).

Squeeze the bread gently to part the opening. Spoon in 2 or 3 Tbs. of the prepared filling until the pocket is full but not bursting; the amount will depend on the size of the bread. Tap the bread on the counter to settle the filling. Wipe any extra filling from the opening with a clean paper towel.

In a medium bowl, whisk the eggs and cream. Dip each slice of stuffed bread into the egg mixture, soaking each side for about 1 minute to coat well and evenly. Stand the pieces upright in a baking dish and drizzle with any remaining egg mixture. Cover and refrigerate.

When ready to serve, heat the oven to 375°F. Lightly grease a baking sheet. In a large skillet, heat the butter and oil over medium-high heat until the butter is melted and foamy. Sauté as many pieces of French toast as will fit comfortably in the pan at one time, turning once, until golden brown on both sides, about 2 minutes per side; the bread will puff up a bit. Continue with all pieces. Put the sautéed French toast on a greased baking sheet and bake until the filling is heated through, 6 to 8 minutes

Make the syrup:

In a medium saucepan, combine the blueberries, sugar, and lemon juice. Heat over low heat, stirring constantly, until the sugar dissolves, 2 to 3 minutes. Increase the heat and bring the mixture just to a boil. Lower the heat to a simmer and cook for another 2 minutes, stirring constantly. Remove from the heat. Serve the French toast drizzled with the blueberry syrup. Pass additional syrup at the table.