Broccoli with Spicy Gremolata

Traditional gremolata (garlic, parsley, and lemon zest) is given a spicy twist with the addition of crushed red pepper flakes.

• 
  
  1 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/2 cup fresh lemon juice
  
  


• 
  
  3 Tbs. finely grated lemon zest
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 tsp. crushed red pepper flakes; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 lb. fresh broccoli, trimmed and cut into 1/2-inch florets
  
  

In a large bowl, combine the parsley, olive oil, lemon juice, zest, garlic, pepper flakes, 1/2 tsp. salt, and a few grinds of pepper.

Bring a large pot of well-salted water to a boil over high heat. Add half of the broccoli and cook until crisp-tender, about 2 minutes. With a slotted spoon or strainer, transfer the broccoli to a colander, rinse with cold water to stop the cooking, and drain again. Repeat with the remaining broccoli. Add the broccoli to the gremolata and toss to combine. Season to taste with salt and pepper and transfer to a serving bowl.

Roasted Fingerling Potatoes

If you have trouble finding fingerling potatoes, you can substitute baby red-skin potatoes; just cut any large ones in half.

• 
  
  8 lb. small fingerling potatoes, washed and scrubbed, skin on
  
  


• 
  
  3/4 cup extra-virgin olive oil
  
  


• 
  
  Fine sea salt and freshly ground black pepper
  
  


• 
  
  6 Tbs. thinly sliced chives
  
  


• 
  
  1/4 cup white truffle oil (optional)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 425°F. Put two large rimmed baking sheets in the hot oven. In a large bowl, toss the potatoes, olive oil, 1-1/2 tsp. salt, and several grinds of pepper. When the pans are hot, divide the potatoes between the pans in a snug single layer (they should sizzle). Roast for 20 minutes, stirring occasionally, and then rotate the pans. Continue to roast, stirring occasionally, until they are browned in spots and tender when pierced with a fork, about 40 minutes longer. Return the potatoes to the large bowl, add the chives and truffle oil, if using, and toss. Season to taste with more salt and pepper and pour onto a serving platter (make sure to pour all the oil in the bowl over the potatoes). Keep warm until ready to serve.

Good-For-You Blueberry Muffins

Applesauce keeps these muffins tender and moist, allowing me to reduce the overall fat and sugar in the recipe. And using half whole-wheat flour and half white flour adds antioxidants, fiber, and essential minerals, while maintaining the tender lightness produced by white flour. These muffins are at their tastiest while still warm from the oven.
Read the post Dream Muffins for more of Ellie's tips on making your favorite bakery-style treats both healthful and delicious.

• 
  
  Nonstick cooking spray
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  4 oz. (1 cup) whole-wheat flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  2 large eggs
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 cup canola oil
  
  


• 
  
  1 cup natural unsweetened applesauce
  
  


• 
  
  1-1/2 tsp. finely grated lemon zest
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  3/4 cup low-fat buttermilk
  
  


• 
  
  1-1/2 cups fresh blueberries
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Coat a 12-cup standard muffin pan with cooking spray.


In a medium bowl, whisk both flours, the baking powder, salt, and baking soda.


In a large bowl, whisk the eggs, sugar, and oil until the mixture is pale and slightly frothy. Whisk in the applesauce, lemon zest, and vanilla. With the whisk, stir in about half the flour mixture, then half the buttermilk. Repeat with the remaining flour and then the remaining buttermilk, stirring until well incorporated. Gently fold in the blueberries.


Divide the batter among the muffin cups, filling them to the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 30 minutes.


Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Cioppino

For the garlic oil and garlic chips:

• 
  
  4 large cloves garlic
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the shellfish stock:

• 
  
  1 lb. large shrimp (16-20 count)
  
  


• 
  
  6-1/2 cups homemade or low-salt chicken broth
  
  

For the cioppino broth:

• 
  
  1/4 cup olive oil
  
  


• 
  
  3 cups coarsely chopped yellow onion (about 2  medium)
  
  


• 
  
  1 cup coarsely chopped carrot (about 2  medium)
  
  


• 
  
  2/3 cup coarsely chopped celery or fennel (about 2  medium ribs celery or 1/4 medium fennel bulb)
  
  


• 
  
  3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
  
  


• 
  
  6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
  
  


• 
  
  2-1/2 cups (3/4 bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
  
  


• 
  
  6 cups Shellfish Stock (above)
  
  


• 
  
  3 large bay leaves
  
  


• 
  
  1/4 cup coarsely chopped fresh basil (or 1 Tbs. dried)
  
  


• 
  
  1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
  
  


• 
  
  2 tsp. fennel seeds
  
  


• 
  
  1/2 tsp. crushed red chile flakes; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For finishing the stew:

• 
  
  8 3/4-inch-thick slices sourdough bread
  
  


• 
  
  Garlic Oil (above)
  
  


• 
  
  Cioppino Broth (above)
  
  


• 
  
  1 to 1-1/2 lb. small hardshell clams, such as mahogany or cherrystones, scrubbed, or 1 whole Dungeness crab (about 2 lb.), cleaned and cut into sections (have the fishmonger do this)
  
  


• 
  
  1 to 1-1/2 lb. fresh mussels (18 to 24), scrubbed and debearded
  
  


• 
  
  2-1/2 lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
  
  


• 
  
  Reserved peeled shrimp from above
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  Garlic Chips (above) for garnish
  
  

Up to a day ahead:

Make the garlic oil and garlic chips: Cut the garlic cloves into 1/8-inch slices, put them in a small saucepan with the oil, and season with salt and pepper. Cook over low to medium-low heat until the garlic turns light golden brown, 15 to 20  min., adjusting the heat as needed to keep the garlic bubbling gently as it cooks. Remove from the heat and let cool to room temperature. Strain, reserving both the oil and the garlic chips separately. Reserve the garlic chips for garnish (don’t leave them at room temperature for more than a day or they’ll get soggy). Refrigerate the oil in a clean, sealed container. (You’ll use the oil for the sourdough croutons; use any leftover oil for vinaigrettes, roasted vege- tables, pasta, or roast chicken.)

Make an easy shellfish stock: Peel the shrimp, reserving the shells. (Refrigerate the shelled shrimp to use later in the stew.) Simmer the shells in the chicken broth for 5  min., covered. Strain and refrigerate until ready to use.

Make the broth: Heat the olive oil in an 8-quart or larger pot over medium heat. Add the onions, carrot, celery of fennel, and chopped garlic. Cook, stirring occasionally, until the vegetables are lightly browned, 15 to 20  min. Add the tomatoes with their juices, the wine, shellfish stock, bay leaves, basil, oregano, fennel seeds, chile flakes, 1 tsp. salt, and several grinds of pepper. Bring to a boil and then reduce the heat to maintain a simmer and cook for about 20 min. Strain through a medium sieve, pressing on the solids in the sieve. Discard the contents of the sieve. Rinse the pot and return the broth to the pot. Boil the broth until reduced to 8 cups. (If you over-reduce the broth, just add water to compensate.) Taste and add more salt and pepper if needed, remembering that the fish will add some saltiness to the stew. Refrigerate until ready to use.

Half an hour before serving:

Make the toast and cook the shellfish: Position a rack directly under the broiler and heat the broiler. Brush the bread on both sides with the reserved garlic oil. Put the bread on a baking sheet (or directly on the rack) and toast on both sides. While you toast the bread, return the broth to a simmer over medium-high to high  heat.

When each batch of seafood is added, it will cause the temperature of the broth to plunge, so you might need to raise and lower the heat to maintain a simmer. If using clams, start by adding them to the broth and simmer until they open, 3 to 5 min. Add the mussels and crab, if using, and simmer until the mussels have opened, 2 to 3 min. Add the fish and shrimp. Stir carefully with a slotted spoon to get all the fish and shrimp into the broth, but try not to break the pieces up. Cover and cook until the fish is just barely cooked through, another 3  to 5 min., keeping in mind that the fish will continue to cook a little in the time it takes to dish out the servings.

Assemble the stew: Set a piece of toasted sourdough in the bottom of each warm bowl and evenly portion the seafood into the bowls (be sure to discard any unopened clams or mussels). Ladle the broth on top.

Garnish and serve: Sprinkle the chopped parsley and garlic chips over all and serve immediately.

Baked Apricot French Toast with Crunchy Corn Flake Streusel

An overnight soak in apricot-almond custard creates a meltingly soft, creamy interior for this baked French toast dish, while the corn flake crumb topping offers a crisp contrast. This recipe works equally well with peach preserves and nectar. Serve with pure maple syrup.

For the French toast

• 
  
  Softened unsalted butter, for the baking dish
  
  


• 
  
  6 large eggs, lightly beaten
  
  


• 
  
  1 cup whole or low-fat milk
  
  


• 
  
  1 cup apricot nectar
  
  


• 
  
  1 tsp. almond extract
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 cup apricot preserves
  
  


• 
  
  1 1-lb. loaf day-old challah or brioche, cut into 1-inch-thick slices (discard the ends)
  
  

For the topping

• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  3 cups corn flakes, crushed
  
  


• 
  
  2 Tbs. packed dark brown sugar
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. pure almond extract
  
  


• 
  
  Pinch table salt
  
  

The night before

Assemble the French toast

Butter the bottom and sides of a 9x13-inch baking dish.

Whisk the eggs, milk, apricot nectar, almond extract, and salt in a large, wide bowl. Spread a thin layer of apricot preserves on one side of each slice of bread and then dip both sides of each slice in the custard. Arrange the slices jam side up in the baking dish, overlapping slightly if necessary. Pour any remaining custard over the bread and gently press the bread into the custard. Cover tightly with foil and refrigerate for 4 to 18 hours.

Make the topping

In a large bowl, stir the butter with a silicone spatula until smooth. Add the corn flakes, sugar, cinnamon, almond extract, and salt. Using your fingertips, work the mixture until it forms pea-size clumps. Cover the bowl and refrigerate.

In the morning

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

Uncover the baking dish and press down gently on the bread to absorb any custard on the bottom of the dish. Scatter the topping over the bread, re-cover with the foil, and bake for 30 minutes. Remove the foil and bake until puffy and golden, another 15 to 20 minutes. Let cool for 10 minutes before serving.

Buckwheat-Bacon Waffles

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

• 
  
  8 slices bacon
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  2 cups whole or low-fat milk
  
  


• 
  
  5-1/4 oz. (1-1/4 cups) buckwheat flour
  
  


• 
  
  3-1/2 oz. (3/4 cup) whole wheat or white all-purpose flour
  
  


• 
  
  1-1/2 tsp. instant (rapid-rise) yeast
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 Tbs. pure maple syrup; more for serving
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

The night before

Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate.

Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through (105°F to 115°F), 2 to 3 minutes.

Meanwhile, whisk together the flours, yeast, and salt in a large bowl (the batter will double in volume, so be sure to use a bowl that holds at least 3 quarts). Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth.

Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours.

In the morning

Heat a waffle iron. Gently fold the bacon bits into the batter (the batter will deflate to about 4 cups). Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.

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.
 

Baked Apricot French Toast with Crunchy Corn Flake Streusel

An overnight soak in apricot-almond custard creates a meltingly soft, creamy interior for this baked French toast dish, while the corn flake crumb topping offers a crisp contrast. This recipe works equally well with peach preserves and nectar. Serve with pure maple syrup.

For the French toast

• 
  
  Softened unsalted butter, for the baking dish
  
  


• 
  
  6 large eggs, lightly beaten
  
  


• 
  
  1 cup whole or low-fat milk
  
  


• 
  
  1 cup apricot nectar
  
  


• 
  
  1 tsp. almond extract
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 cup apricot preserves
  
  


• 
  
  1 1-lb. loaf day-old challah or brioche, cut into 1-inch-thick slices (discard the ends)
  
  

For the topping

• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  3 cups corn flakes, crushed
  
  


• 
  
  2 Tbs. packed dark brown sugar
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. pure almond extract
  
  


• 
  
  Pinch table salt
  
  

The night before

Assemble the French toast

Butter the bottom and sides of a 9x13-inch baking dish.

Whisk the eggs, milk, apricot nectar, almond extract, and salt in a large, wide bowl. Spread a thin layer of apricot preserves on one side of each slice of bread and then dip both sides of each slice in the custard. Arrange the slices jam side up in the baking dish, overlapping slightly if necessary. Pour any remaining custard over the bread and gently press the bread into the custard. Cover tightly with foil and refrigerate for 4 to 18 hours.

Make the topping

In a large bowl, stir the butter with a silicone spatula until smooth. Add the corn flakes, sugar, cinnamon, almond extract, and salt. Using your fingertips, work the mixture until it forms pea-size clumps. Cover the bowl and refrigerate.

In the morning

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

Uncover the baking dish and press down gently on the bread to absorb any custard on the bottom of the dish. Scatter the topping over the bread, re-cover with the foil, and bake for 30 minutes. Remove the foil and bake until puffy and golden, another 15 to 20 minutes. Let cool for 10 minutes before serving.

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-high
heat, breaking up the meat, until cooked through, about 4 minutes. Use a
slotted spoon to transfer the chorizo to a large bowl. Discard all but 1
Tbs. 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 and
cook 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.

Brush
both 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, 1
to 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 with
plastic 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.

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-high
heat, breaking up the meat, until cooked through, about 4 minutes. Use a
slotted spoon to transfer the chorizo to a large bowl. Discard all but 1
Tbs. 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 and
cook 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.

Brush
both 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, 1
to 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 with
plastic 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.

Broiled Grapefruit with Honey, Vanilla & Cardamom

Grapefruit halves are a breakfast classic, but adding just a few intense flavorings and then broiling elevates them to a whole new level of deliciousness.

• 
  
  2 large grapefruit
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  Seeds of 1 cardamom pod, ground in a mortar (or a pinch of ground cardamom)
  
  

Position an oven rack about 4 inches below the broiler and heat the broiler on high. With a serrated knife, cut the grapefruit in even halves. Using a small paring knife or a grapefruit knife, cut each section away from the surrounding membrane. Set the grapefruit halves in a shallow broiler-safe pan (such as an enameled baking dish or a heavy-duty rimmed baking sheet). If necessary, trim a thin slice off their bottoms so they sit level.

In a small bowl, stir together the honey and the vanilla extract. Drizzle the honey mixture over the grapefruit halves. Dust each with a bit of cardamom. Broil until bubbling and lightly browned in spots, 4 to 6 minutes. Remove from the oven and let cool slightly. Serve warm or at room temperature.

Buckwheat-Bacon Waffles

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

• 
  
  8 slices bacon
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  2 cups whole or low-fat milk
  
  


• 
  
  5-1/4 oz. (1-1/4 cups) buckwheat flour
  
  


• 
  
  3-1/2 oz. (3/4 cup) whole wheat or white all-purpose flour
  
  


• 
  
  1-1/2 tsp. instant (rapid-rise) yeast
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1 Tbs. pure maple syrup; more for serving
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

The night before

Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate.

Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through (105°F to 115°F), 2 to 3 minutes.

Meanwhile, whisk together the flours, yeast, and salt in a large bowl (the batter will double in volume, so be sure to use a bowl that holds at least 3 quarts). Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth.

Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours.

In the morning

Heat a waffle iron. Gently fold the bacon bits into the batter (the batter will deflate to about 4 cups). Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.

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.
 

Overnight Gingerbread Steel-Cut Oatmeal

Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains need only 10 minutes of simmering. Serve with a drizzle of cream and, if you like, chopped, toasted pecans or walnuts.

• 
  
  1/4 cup packed dark brown sugar
  
  


• 
  
  1/4 cup unsulfured mild molasses
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. ground cloves
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  1-1/2 cups steel-cut oats
  
  


• 
  
  1/2 cup raisins
  
  


• 
  
  2 Tbs. finely chopped crystallized ginger
  
  


• 
  
  Heavy cream, for serving
  
  

The night before

In a 3-quart saucepan, whisk the brown sugar, molasses, 1-1/2 tsp. salt, the spices, and 6 cups water and bring to a boil over medium-high heat. Stir in the oats and return to a boil. Turn the heat down to maintain a simmer and cook for 1 minute, stirring to prevent sticking. Remove from the heat and let the oats cool to room temperature in the pan. Cover and refrigerate overnight.

In the morning

Bring the covered oatmeal to a boil over medium heat. Uncover and cook, stirring often, until the liquid is mostly absorbed and the oatmeal is pleasantly chewy, about 10 minutes. Remove from the heat and stir in the raisins and crystallized ginger. Cover and let sit until a little more of the liquid is absorbed and the oatmeal is cool enough to eat, about 5 minutes. Serve drizzled with the cream.

Broccoli with Spicy Gremolata

Traditional gremolata (garlic, parsley, and lemon zest) is given a spicy twist with the addition of crushed red pepper flakes.

• 
  
  1 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/2 cup fresh lemon juice
  
  


• 
  
  3 Tbs. finely grated lemon zest
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 tsp. crushed red pepper flakes; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 lb. fresh broccoli, trimmed and cut into 1/2-inch florets
  
  

In a large bowl, combine the parsley, olive oil, lemon juice, zest, garlic, pepper flakes, 1/2 tsp. salt, and a few grinds of pepper.

Bring a large pot of well-salted water to a boil over high heat. Add half of the broccoli and cook until crisp-tender, about 2 minutes. With a slotted spoon or strainer, transfer the broccoli to a colander, rinse with cold water to stop the cooking, and drain again. Repeat with the remaining broccoli. Add the broccoli to the gremolata and toss to combine. Season to taste with salt and pepper and transfer to a serving bowl.

Homemade Aquavit

Flavored vodkas may be all the rage with the chocolate martini set, but aquavit—a traditional, spice-infused spirit from Scandinavia—is a far more sophisticated tipple with notes of fennel, caraway, and coriander. Although aquavit keeps well at room temperature, it’s traditionally served chilled.

• 
  
  3 Tbs. whole coriander seeds
  
  


• 
  
  2 Tbs. whole fennel seeds
  
  


• 
  
  1 Tbs. caraway seeds
  
  


• 
  
  1 Tbs. dill seed
  
  


• 
  
  1 liter vodka (I like Stoli)
  
  


• 
  
  6 whole black peppercorns
  
  


• 
  
  2 whole cloves
  
  

With a mortar and pestle, lightly crush the coriander, fennel, caraway, and dill seed.

In a large, airtight glass container, combine the vodka with the crushed spices, peppercorns, and cloves. Cover and let stand at room temperature for 2 weeks, gently shaking the jar every 2 or 3 days. Strain the vodka into 4 clean 8-oz. glass bottles. Discard the spices.

Roasted Fingerling Potatoes

If you have trouble finding fingerling potatoes, you can substitute baby red-skin potatoes; just cut any large ones in half.

• 
  
  8 lb. small fingerling potatoes, washed and scrubbed, skin on
  
  


• 
  
  3/4 cup extra-virgin olive oil
  
  


• 
  
  Fine sea salt and freshly ground black pepper
  
  


• 
  
  6 Tbs. thinly sliced chives
  
  


• 
  
  1/4 cup white truffle oil (optional)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 425°F. Put two large rimmed baking sheets in the hot oven. In a large bowl, toss the potatoes, olive oil, 1-1/2 tsp. salt, and several grinds of pepper. When the pans are hot, divide the potatoes between the pans in a snug single layer (they should sizzle). Roast for 20 minutes, stirring occasionally, and then rotate the pans. Continue to roast, stirring occasionally, until they are browned in spots and tender when pierced with a fork, about 40 minutes longer. Return the potatoes to the large bowl, add the chives and truffle oil, if using, and toss. Season to taste with more salt and pepper and pour onto a serving platter (make sure to pour all the oil in the bowl over the potatoes). Keep warm until ready to serve.

Baked Apricot French Toast with Crunchy Corn Flake Streusel

An overnight soak in apricot-almond custard creates a meltingly soft, creamy interior for this baked French toast dish, while the corn flake crumb topping offers a crisp contrast. This recipe works equally well with peach preserves and nectar. Serve with pure maple syrup.

For the French toast

• 
  
  Softened unsalted butter, for the baking dish
  
  


• 
  
  6 large eggs, lightly beaten
  
  


• 
  
  1 cup whole or low-fat milk
  
  


• 
  
  1 cup apricot nectar
  
  


• 
  
  1 tsp. almond extract
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 cup apricot preserves
  
  


• 
  
  1 1-lb. loaf day-old challah or brioche, cut into 1-inch-thick slices (discard the ends)
  
  

For the topping

• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  3 cups corn flakes, crushed
  
  


• 
  
  2 Tbs. packed dark brown sugar
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. pure almond extract
  
  


• 
  
  Pinch table salt
  
  

The night before

Assemble the French toast

Butter the bottom and sides of a 9x13-inch baking dish.

Whisk the eggs, milk, apricot nectar, almond extract, and salt in a large, wide bowl. Spread a thin layer of apricot preserves on one side of each slice of bread and then dip both sides of each slice in the custard. Arrange the slices jam side up in the baking dish, overlapping slightly if necessary. Pour any remaining custard over the bread and gently press the bread into the custard. Cover tightly with foil and refrigerate for 4 to 18 hours.

Make the topping

In a large bowl, stir the butter with a silicone spatula until smooth. Add the corn flakes, sugar, cinnamon, almond extract, and salt. Using your fingertips, work the mixture until it forms pea-size clumps. Cover the bowl and refrigerate.

In the morning

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

Uncover the baking dish and press down gently on the bread to absorb any custard on the bottom of the dish. Scatter the topping over the bread, re-cover with the foil, and bake for 30 minutes. Remove the foil and bake until puffy and golden, another 15 to 20 minutes. Let cool for 10 minutes before serving.

Bourbon-Orange-Glazed Ham

Make this glazed ham the star of your crowd-friendly buffet. It's delicious warm or at room temperature and it makes great sandwiches, too. To give your guests that option, serve with biscuits (store-bought or homemade), horseradish cream spread, and orange-maple mustard.

• 
  
  3/4 cups high-quality orange marmalade
  
  


• 
  
  1/4 cup pure maple syrup
  
  


• 
  
  1/4 cup whole-grain mustard
  
  


• 
  
  1/4 cup bourbon or dark rum
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 smoked half-ham, preferably a bone-in butt half (8 to 9 lb.), trimmed of skin and excess fat
  
  

In a medium bowl, mix the marmalade, maple syrup, mustard, bourbon or rum, and lemon juice. Season to taste with salt and pepper.

Position a rack in the lower third of the oven and heat the oven to 325°F. Brush the ham all over with 1/2 cup of the glaze and wrap loosely in foil. Put it on a large rimmed baking sheet and bake until an instant-read thermometer inserted into the center of the ham registers 125°F, 17 to 19 minutes per pound, for a total of 2-1/4 to 2-3/4 hours. (The ham will continue to rise in temperature during the glazing and resting.) Remove the ham from the oven and raise the oven temperature to 425°F. Peel back the foil from the top and sides of the ham; brush the ham with 6 Tbs. of the glaze and return it to the oven. Bake, brushing the ham again after 5 and then 10 minutes, using 6 Tbs. more glaze each time, until the glaze is shiny and golden, about 20 minutes total (keep a close eye on the ham so that the glaze doesn't burn).

Remove the ham from the oven and tent loosely with foil. Let rest at least 20 minutes and up to 2 hours before slicing.

Baked Apricot French Toast with Crunchy Corn Flake Streusel

An overnight soak in apricot-almond custard creates a meltingly soft, creamy interior for this baked French toast dish, while the corn flake crumb topping offers a crisp contrast. This recipe works equally well with peach preserves and nectar. Serve with pure maple syrup.

For the French toast

• 
  
  Softened unsalted butter, for the baking dish
  
  


• 
  
  6 large eggs, lightly beaten
  
  


• 
  
  1 cup whole or low-fat milk
  
  


• 
  
  1 cup apricot nectar
  
  


• 
  
  1 tsp. almond extract
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 cup apricot preserves
  
  


• 
  
  1 1-lb. loaf day-old challah or brioche, cut into 1-inch-thick slices (discard the ends)
  
  

For the topping

• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  3 cups corn flakes, crushed
  
  


• 
  
  2 Tbs. packed dark brown sugar
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. pure almond extract
  
  


• 
  
  Pinch table salt
  
  

The night before

Assemble the French toast

Butter the bottom and sides of a 9x13-inch baking dish.

Whisk the eggs, milk, apricot nectar, almond extract, and salt in a large, wide bowl. Spread a thin layer of apricot preserves on one side of each slice of bread and then dip both sides of each slice in the custard. Arrange the slices jam side up in the baking dish, overlapping slightly if necessary. Pour any remaining custard over the bread and gently press the bread into the custard. Cover tightly with foil and refrigerate for 4 to 18 hours.

Make the topping

In a large bowl, stir the butter with a silicone spatula until smooth. Add the corn flakes, sugar, cinnamon, almond extract, and salt. Using your fingertips, work the mixture until it forms pea-size clumps. Cover the bowl and refrigerate.

In the morning

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

Uncover the baking dish and press down gently on the bread to absorb any custard on the bottom of the dish. Scatter the topping over the bread, re-cover with the foil, and bake for 30 minutes. Remove the foil and bake until puffy and golden, another 15 to 20 minutes. Let cool for 10 minutes before serving.