< Previous10 ALL-TIME BEST BRUNCHoven-poached salmon with lemon-dill sauce1. for the salmon Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. For each side of salmon, cut 3 sheets heavy-duty aluminum foil about 1 foot longer than fish. Overlap 2 pieces of foil lengthwise by 1 inch and fold to secure seam. Lay third sheet of foil over seam and coat well with vegetable oil spray.2. Lay fish down center of foil, season with salt, sprinkle with vinegar, and arrange tarragon sprigs and lemon slices on top. Fold foil over top of fish and crimp edges of foil together to seal; leave a slight air pocket be-tween top of fish and foil.3. Lay foil-wrapped fish directly on oven racks (without baking sheet) and cook until color of flesh has turned from pink to orange and fish registers 140 de-grees, 1 to 11/4 hours. Remove fish from oven, open foil packets, and discard lemon slices and herbs. Let salmon cool on foil at room temperature for 30 minutes.4. Pour off any accumulated liquid, reseal salmon in foil, and refrigerate until cold, at least 1 hour.5. for the lemon-dill sauce Com-bine all ingredients in serving bowl and season with salt and pepper to taste. Cover and refrig-erate until flavors meld, at least 30 minutes or up to 1 day.6. Unwrap salmon and brush away any gelled poaching liquid. Carefully transfer fish to serving platters. Sprinkle with minced tarragon and serve with lemon wedges and lemon-dill sauce.to make aheadSalmon can be refrigerated for up to 2 days in step 4. Let sit at room temperature for 30 minutes before serving. Sauce can be refrigerated for up to 1 day.why this recipe works This pair of poached sides of salmon is the perfect brunch centerpiece: It sets a sophisticated tone, serves a crowd, and can be prepared a day or two in advance. We eliminated the need for an oversized pot or a special fish poacher by steaming the fish in its own moisture. We topped two sides of salmon with vinegar, fresh tarragon, and sliced lem-ons; wrapped them in heavy-duty aluminum foil; and placed them directly on the oven racks in a relatively cool 250-degree oven. Cooked low and slow, the gently steamed salmon emerged perfectly moist and rich. After letting the sides chill for at least an hour, we served this simple but stately salmon with a dollop of cool, creamy lemon-dill sauce for an elegant fin-ish. Be sure to follow our directions for wrapping the salmon in foil; oth-erwise, the fish’s juices may leak onto the bottom of your oven. To test the fish for doneness, simply poke an instant-read thermometer right through the top of the foil. If your sides of salmon are larger, they will have slightly longer cooking times. salmon2 (21/2- to 3-pound) skin-on sides of salmon, pinbones removedSalt3 tablespoons cider or white wine vinegar8 sprigs plus 3 tablespoons minced fresh tarragon3 lemons, sliced thin, plus lemon wedges for servinglemon-dill sauce2 cups sour cream2 shallots, minced2 tablespoons minced fresh dill1 tablespoon lemon juiceSalt and pepperserves 12total time: 1 hour 15 minutes (plus 1 hour 30 minutes cooling and chilling time) ALL-TIME BEST BRUNCH 1112 ALL-TIME BEST BRUNCHwhy this recipe works This Moroccan-inspired hash is a bold upgrade to your usual brunch fare, boasting spiced lamb, tender potatoes, hearty bites of chard, and a runny egg in every serving. Giving cut-up russet pota-toes a jump-start in the microwave kept the recipe efficient. Ground lamb offered a meaty, savory counterpoint to the potatoes, and its rendered fat infused the dish with richness; some aromatics and warm spices like cumin, coriander, and paprika balanced out the deep flavors. Swiss chard lent its bitter, vegetal flavor to the dish, keeping it from tasting overly rich. Because we were combining ingredients that cook at different rates, we prepared each element separately before mixing them together. Once the potatoes, chard, and lamb were all back in the skillet, we pressed the mixture down to ensure good contact with the hot pan, building up deep, delicious browning and a crisp, crunchy exterior on our hash. Flipping the hash in portions was easier than flipping the whole thing at once. Finally, we cooked the eggs right in the hash by making divots with a spoon. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. If the potatoes aren’t getting brown in step 4, turn up the heat.1. Toss potatoes with 1 table-spoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Cover and microwave until potatoes are translucent around edges, 7 to 9 minutes, stirring halfway through microwaving; drain well.2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shim-mering. Add chard stems and 1/4 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in chard leaves, 1 handful at a time, and cook until mostly wilted, about 4 minutes; transfer to bowl with potatoes.3. Cook lamb in now-empty skillet over medium-high heat, breaking up meat with wooden spoon, until beginning to brown, about 5 min-utes. Stir in onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, paprika, cumin, coriander, and cayenne and cook until fragrant, about 30 seconds.4. Stir in chard-potato mixture. Using back of spatula, gently pack chard-potato mixture into skillet and cook, without stirring, for 2 minutes. Flip hash, 1 portion at a time, and lightly repack into skillet. Repeat flipping process every few minutes until potatoes are well browned, 6 to 8 minutes.5. Make 4 indentations (about 2 inches wide) in surface of hash using back of spoon. Crack 1 egg into each indentation and season with salt and pepper. Reduce heat to medium-low, cover, and cook until whites are just set and yolks are still runny, 4 to 6 minutes. Sprinkle with chives and serve immediately.lamb hash with swiss chard, potatoes, and poached eggs11/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces2 tablespoons extra-virgin olive oilSalt and pepper11/2 pounds Swiss chard, stems sliced 1/4 inch thick, leaves sliced into 1/2-inch-wide strips8 ounces ground lamb1 onion, chopped fine3 garlic cloves, minced2 teaspoons paprika1 teaspoon ground cumin1 teaspoon ground coriander1/4 teaspoon cayenne pepper4 large eggs1 tablespoon minced fresh chivesserves 4total time: 45 minutes ALL-TIME BEST BRUNCH 1314 ALL-TIME BEST BRUNCH ALL-TIME BEST BRUNCH 1524-hour “omelet”1. Grease 13 by 9-inch baking dish. Spread butter evenly over 1 side of bread slices, then cut into 1-inch pieces. Scatter half of bread evenly in prepared dish and sprinkle with half of cheddar. Repeat with remaining bread and cheese.2. Whisk eggs, milk, onion, salt, pepper, mustard, and hot sauce together in bowl until well com-bined. Pour egg mixture evenly over bread and press lightly on bread to submerge. Wrap dish tightly with plastic wrap and refrigerate for at least 8 hours.3. Adjust oven rack to middle position and heat oven to 350 de-grees. Unwrap casserole and bake until puffed and golden, about 1 hour. Serve immediately.variations24-hour “omelet” with sun-dried tomatoes and mozzarellaSubstitute mozzarella cheese for cheddar. Add 1/2 cup grated Parme-san cheese and 1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped, between 2 layers of bread in step 1. Sprinkle 3 table-spoons minced fresh cilantro over top before serving.24-hour “omelet” with pepper jack and chipotle chileSubstitute pepper Jack cheese for cheddar and 2 to 3 teaspoons minced canned chipotle chile in adobo sauce for dry mustard and hot sauce. Sprinkle 3 tablespoons minced fresh cilantro over top before serving.to make aheadOmelet, prepared through step 2, can be refrigerated for up to 24 hours.why this recipe works Despite its name, this “omelet” is nothing like the filling-stuffed egg dish you expect at brunch, nor does it take a day to bake. This cheesy, golden, puffed casserole is all about the eggs, consisting of a rich custard, bread, and cheese and yielding a melt-in-your-mouth tex-ture that rivals even the fluffiest scrambled eggs. The eggs should be this dish’s focus, not the bread, so to keep their flavor at the fore, we prepared a milk-based custard. Buttered white bread, cut into bite-size pieces and layered with tangy cheddar cheese in a baking dish, promised to melt right into the custard while also bringing in plenty of richness. A small amount of grated onion and a bit of dry mustard and hot sauce added just enough complexity to the creamy eggs. Refrigerating the assembled omelet over-night melded the flavors and saturated the bread, so all we had to do be-fore brunch was bake it. Cheesy and golden, this humble casserole puffed impressively above the rim of the baking dish, making it a tempting but unfussy centerpiece. Use the large holes of a box grater to grate the onion. The omelet needs to sit in the refrigerator, well covered, for at least 8 hours in order to achieve the desired consistency.3 tablespoons unsalted butter, softened10 slices hearty white sandwich bread12 ounces cheddar cheese, shredded (3 cups)8 large eggs3 cups whole milk1 small onion, grated1 teaspoon salt1/2 teaspoon pepper1 teaspoon dry mustard1/2 teaspoon hot sauceserves 6 to 8total time 1 hour 30 minutes (plus 8 hours chilling time)16 ALL-TIME BEST BRUNCHultimate cinnamon bunsliquid measuring cup until sugar has dissolved.2. Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low, add butter, 1 tablespoon at a time, and knead until butter is fully incorporated, about 6 minutes. Continue to knead until dough is smooth and elastic and clears sides of bowl, about 3 minutes.3. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 2 to 21/2 hours.4. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan, then spray foil with vegetable oil spray.5. for the filling Combine sugar, cinnamon, and salt in bowl. Press down on dough to deflate, then transfer to lightly floured counter. Press and roll dough into 18-inch square. Spread butter over dough, leaving 1/2-inch border around edges. Sprinkle with sugar mix-ture, leaving 3/4-inch border at top edge, and press lightly to adhere.6. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam closed, then reshape cylinder as needed to be 18 inches in length with uniform thickness. Using serrated knife, cut cylin-der into 8 pieces and arrange cut side down in prepared pan. Cover loosely with greased plastic and let rise until doubled in size, about 1 hour.7. Adjust oven rack to middle posi-tion and heat oven to 350 degrees. Bake until buns are golden brown and filling is melted, 35 to 40 minutes, rotating dish halfway through baking.8. for the glaze Whisk all ingre-dients in bowl until smooth. Top buns with 1/2 cup glaze and let cool in pan for 30 minutes. Using foil overhang, transfer buns to wire rack and top with remaining glaze. Serve warm.to make aheadUnrisen buns can be refrigerated for at least 16 hours or up to 1 day; let buns sit at room tem-perature for 1 hour before baking.why this recipe works These sinfully good cinnamon buns are pure indul-gence. We achieved a soft, tender dough by cutting all-purpose flour with cornstarch, and a layer of butter sprinkled with cinnamon and brown sug-ar produced a rich, gooey filling. Our thick, tangy cream cheese glaze put these buns over the top. We do not recommend mixing this dough by hand.dough41/4 cups (211/4 ounces) all-purpose flour1/2 cup (2 ounces) cornstarch21/4 teaspoons instant or rapid- rise yeast11/2 teaspoons salt3/4 cup whole milk, room temperature3 large eggs, room temperature1/2 cup (31/2 ounces) granulated sugar12 tablespoons unsalted butter, softenedfilling11/2 cups packed (101/2 ounces) light brown sugar11/2 tablespoons ground cinnamon1/4 teaspoon salt4 tablespoons unsalted butter, softenedglaze11/2 cups (6 ounces) confectioners’ sugar4 ounces cream cheese, softened1 tablespoon whole milk1 teaspoon vanilla extractmakes 8 bunstotal time: 2 hours (plus 3 to 31/2 hours rising time)1. for the dough Whisk flour, cornstarch, yeast, and salt togeth-er in bowl of stand mixer. Whisk milk, eggs, and sugar in 4-cup ALL-TIME BEST BRUNCH 1718 ALL-TIME BEST BRUNCHirish brown soda bread1. Adjust oven rack to middle position and heat oven to 375 de-grees. Lightly grease 8-inch round cake pan. Whisk whole-wheat flour, all-purpose flour, wheat bran, wheat germ, sugar, baking powder, baking soda, and salt together in medium bowl.2. Add buttermilk and stir with rubber spatula until all flour is moistened and dough forms soft, ragged mass. Transfer dough to counter and gently shape into 6-inch round (surface will be craggy). Using serrated knife, cut 1/2-inch-deep cross about 5 inches long on top of loaf. Transfer to prepared pan. Bake until loaf is lightly browned and center regis-ters 185 degrees, 40 to 45 minutes, rotating pan halfway through baking.3. Invert loaf onto wire rack. Re-invert loaf and let cool for at least 1 hour. Slice and serve.to make aheadThis bread is best when served on the day it is made, but leftovers can be wrapped in plastic wrap for up to 2 days.why this recipe works Irish brown soda bread is a hearty, wholesome loaf that tastes as good with a helping of scrambled eggs as it does with a smear of salted butter or tangy marmalade. And not only is this humble bread versatile, it’s also simple to prepare. We mimicked the wheaty, nutty flavor and rustic crumb imparted by hard-to-find Irish wholemeal flour by combining whole-wheat flour with wheat bran and wheat germ. Cutting this mixture with all-purpose flour and a touch of sugar helped balance out the strong wheat flavor. The addition of baking powder guaranteed a nicely risen loaf, but we also included baking soda for added browning and the characteristic mineral-y tang we love in soda breads. Acidic but-termilk contributed even more tangy flavor. Finally, to force the soft dough to rise upward rather than outward, we baked our bread in a cake pan. Our favorite whole-wheat flour is King Arthur Premium. To ensure the best flavor, use fresh whole-wheat flour. Wheat bran can be found at natural foods stores or in the baking aisle of your supermarket.2 cups (11 ounces) whole-wheat flour1 cup (5 ounces) all-purpose flour1 cup wheat bran1/4 cup wheat germ2 teaspoons sugar11/2 teaspoons baking powder11/2 teaspoons baking soda1 teaspoon salt2 cups buttermilkmakes 1 loaftotal time: 1 hour (plus 1 hour cooling time) ALL-TIME BEST BRUNCH 19Next >