Eggs Benedict is the ultimate brunch dish — toasted and buttered English muffin, Canadian bacon, poached eggs, and finished with a silky hollandaise. And there are many variations on a theme — substitute the bacon with a slice of ham, a crab cake, or a piece of poached salmon; add a slice of tomato or...Read More

This is a basic recipe that lends itself readily to variations. It can be pretty rich and is a lovely color, but it is easily prepared, and I make this from staples on hand when I find I have some cream left over from some other recipe. INGREDIENTS: 2 tablespoons grapeseed or olive oil 1...Read More

INGREDIENTS: Crust 1 1/4 cups all-purpose flour 6 tablespoons unsalted butter, chilled and cut into pieces 1/2 teaspoon sea salt, fine 1 teaspoon Leopard black tea, coarsely ground 2 to 3 tablespoons of ice water 1 egg 1 tablespoons water Filling 1 cup basil leaves, fresh 1 tablespoon butter, unsalted 1 tablespoon olive oil 1/2...Read More

INGREDIENTS: 1 tablespoon butter 1 medium onion, diced 12 extra-large eggs 1 cup heavy cream 4 ounces cream cheese, cubed or fresh goat cheese, crumbled 1/2 lb. smoked salmon, chopped 6 scallions, chopped, white and tops 3 tablespoons chopped fresh dill 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon fresh lemon zes...Read More

This makes a nice breakfast or brunch alternative to eggs and bacon. With a small salad it is a light lunch that is filling and full of flavor. The recipe uses Wasa brand Light Rye Crispbreads, but other crackers such as Akmak or toasted slices of dense rye bread will work.  Adjust volumes according to...Read More