PREPARATION

• In a cast-iron skillet or Dutch oven, heat the olive oil over low heat. Meanwhile, peel and slice the potatoes about 1?8-inch thick and place into a bowl.

• Increase the heat to medium and add the potato slices. Meanwhile, thinly slice the onion and add to the potatoes. Continue to cook until the potatoes are soft and the onion is translucent, about 15 minutes. Remove from heat.

• With a slotted spoon, transfer the potatoes and onion to a large bowl. Season with salt and pepper to taste and let cool. Strain the oil into a container and reserve.

• In a large bowl, whisk the eggs. Add the eggs to the cooled potato mixture and stir gently to combine.

• To a 12-inch cast-iron skillet over high heat, add the reserved olive oil until the skillet is filled to Œ-inch. When the oil is hot, add the potato-egg mixture. Using a heat-proof rubber spatula, smooth out the mixture and scrape around the edges of the pan to help shape the tortilla.

• Reduce the heat to medium-low and continue to cook, occasionally shaking the pan and running the spatula around the edges to shape the tortilla and prevent sticking, until the edges are set, 15 to 20 minutes.

• Cover the skillet with a flat lid or a large plate and flip the tortilla out of the skillet. Slide the tortilla back into the skillet and cook the other side, continuing to shape with the spatula, until golden brown, 10 to 15 minutes. Remove from heat and let cool to room temperature.

• Meanwhile, make the sweety drop pepper aioli by stirring together the mayonnaise, sweety drop peppers, lemon juice, Dijon mustard, garlic and salt to taste in a small bowl.

• Flip the tortilla onto a platter and cut pie-shaped pieces. Bring the platter, or wrap individual slices in deli paper for serving at a picnic. Serve with a dollop of the aioli and trout roe, if desired.

PREPARATION

• In an ice-filled shaker, combine all ingredients. Roll the drink by pouring it from one shaker to another until thoroughly mixed. Strain into an ice-filled Collins glass. Garnish at will.

PREPARATION

• Preheat the oven to 375 degrees.

• Generously spray a 11-by-17-inch rimmed sheet pan with nonstick spray, covering all sides and corners of the pan.

• In a large mixing bowl, toss the broccolini, bell peppers, mushrooms and onion with the oil to evenly coat. Season with salt and pepper. Evenly scatter the veggies and sausage, if using, on the sheet pan. Bake 25 minutes.

• Meanwhile, whisk together the eggs, creme fraiche and the Everything Bagel seasoning.

• Carefully pour the egg mixture over the cooked vegetables. Return the sheet pan to the oven and bake until the egg is cooked and puffed, 22 minutes.

• Let cool before slicing and serving on soft bread with Sriracha.

PREPARATION

• Using a sharp knife, remove the peels and pith from the blood orange, grapefruit and navel orange. Slice the fruit into Œ-inch rounds, reserving any juice for use in the vinaigrette.

• In a large bowl, combine the blood orange, grapefruit, navel orange, jicama and red onion and gently toss with honey-lime vinaigrette to taste. Add the lettuce and toss, then fold in the avocado. 

• Top with toasted pepitas and serve immediately.

PREPARATION

• In a small bowl, mix the eggs, milk, cinnamon and vanilla until well combined. Pour the mixture into a flat-bottomed baking dish.

• In a cast-iron or heavy-bottomed skillet over medium heat, melt the butter. Swirl the butter so the cook surface is evenly greased.

• Working in batches, dip 1 slice challah into the milk mixture, let it soak 2 seconds per side, then place in the hot skillet. Cook until golden brown, about 2 minutes per side. Repeat with remaining slices. Serve hot with a sprinkle of powdered sugar and a dollop of lemon curd on the side.

PREPARATION

• Preheat the oven to 325 degrees. 

• In a medium bowl, whisk together the milk, eggs, sugar, lemon juice, lemon zest and almond extract. Stir in the flour, then pour the batter into a buttered cast-iron skillet or pie pan.

• Sprinkle the blueberries over the top and bake until puffy and light brown, 35 to 40 minutes. Let cool 10 minutes, dust with powdered sugar and serve. 

• Customize your clafoutis: Use halved cherries, seasonal berries, chopped peaches or quartered figs. Try pears, apples or grapes in the fall, or throw in chocolate chips and cinnamon year-round.

PREPARATION

• Preheat the oven to 400 degrees.
• In the bowl of a food processor or blender, puree the onion, peppers, cilantro, mint, garlic, sugar, lemon juice and salt to make a chutney. Set aside.
• Put 1 cheese slice atop each bun half. Place on a baking sheet and toast 6 minutes, until the cheese is melted.
• Meanwhile, in a nonstick skillet over medium heat, melt the butter. Crack the eggs in the skillet and fry to desired doneness.
• Place the toasted buns on a serving plate. Top each with an egg and liberally cover with the chutney. Serve immediately. The remaining chutney will keep, covered and refrigerated, up to 3 months.

PREPARATION

• In the bowl of a stand mixer fitted with the dough hook attachment, stir together the milk and yeast, then let sit until the yeast dissolves, 1 to 2 minutes. Add the flour, ¹?³ cup sugar, the eggs, salt and vanilla, and mix on low until combined. Knead on medium-low 2 to 3 minutes, then add the butter a few pieces at a time, mixing until combined and the dough is soft, about 5 minutes. The dough will be sticky, so add a few teaspoons flour to remove the dough from the bowl if needed, then wrap in plastic. Refrigerate at least 4 hours or overnight.

• Meanwhile, make the pastry cream and candied bacon.

• Place the dough on a floured surface. Roll to œ-inch thick, then use a 3-inch biscuit cutter or pint glass to cut out as many rounds as possible. Place the rounds on a baking sheet, cover loosely with a towel and let rise in a warm place until doubled in size, 2 to 3 hours.

• In a large saucepan over medium-high heat, heat a few inches of oil to 350 degrees. Add the doughnuts 2 to 3 at a time and fry until golden-brown, 2 to 3 minutes per side. Adjust heat as needed to keep the oil at 350 degrees. (If the oil is too hot, the doughnuts will brown too quickly and leave the interiors raw.)

• Transfer the fried doughnuts to a paper towel-lined baking sheet to cool. When cool enough to handle, roll in the remaining sugar and allow to cool completely.

• Fill a pastry or zip-close bag with the pastry cream. If using a zip-close bag, cut off one corner. Poke a hole in the side of each doughnut and fill with the pastry cream.

• To make the chocolate drizzle, place the chocolate in a small bowl. In a small saucepan over medium heat, warm the heavy cream and bourbon then pour over the chocolate. Cover with plastic wrap until the chocolate is melted, about 3 minutes, then whisk until smooth. Place the chocolate mixture in a small zip-close bag, cut off one corner and drizzle over the filled doughnuts. Top with the candied bacon.

PREPARATION

• Coat 6 ramekins with nonstick spray and place in a large deep baking dish. Preheat the oven to 375 degrees.

• In a saucepan, warm the olive oil over medium heat and saute the broccolini and mushrooms about 5 minutes, until softened and fragrant. Set aside.

• Evenly divide the smoked salmon and place the slices in the bottom of the ramekins, then top each with œ tablespoon creme fraiche. Season with salt and pepper.

• Evenly divide the broccolini and mushroom mixture among the ramekins, then top each with 2 eggs and œ tablespoon creme fraiche.

• Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Carefully slide the baking dish into the oven and bake 15 to 20 minutes, until the egg whites are almost cooked through.

• Garnish with chopped green onions and let cool slightly before serving.