Breakfast

I love hash so much I've even served this diner staple at The French Laundry. It's a great Sunday brunch dish, with poached eggs, but could also be served as a side dish at dinner. Don't hold the cubed potatoes in water—cut them just before cooking so that they are very dry and will become very crisp. The cooked potatoes are tossed with bacon and melted onions.

I've written out each step to making a soufflé in detail to insure success. The steps take less than 30 minutes to prep plus about 25 minutes baking time. Whether you make an individual soufflé for one or want to serve up to four people the method is the same, just scale up the formula for the number of servings. Similarly, you can adjust the formula according to the cup-measure of the baking dish you are using.

Ingredients

It's a pleasure to sink your fork into during brunch, lunch, or dinner.

First thing you should know is that these donuts are worth eating a full day after you fry them.

Ingredients
 

This combination of sorrel, smoked salmon, and eggs makes one of the best brunch dishes I've ever eaten. When sorrel leaves are shredded and cooked in butter, they wilt dramatically and quickly turn into a puree, almost as if they melted. Add some cream, and you have a lemony sauce that complements the smoked salmon more keenly than a rich hollandaise. Just remember it takes a lot of sorrel leaves to make a little bit of sauce, so make this dish when you have plenty to harvest or can buy big bunches at the market, usually in the spring or early fall.

When peaches arrive in the market, Lynne likes to whip up a Bellini, the refreshing drink made with fresh peach puree and champagne, said to have originated at Harry's Bar in Venice in the 1930s.

Shellagh Connelly, chef/owner of Mildred Pierce Cafe in St. Paul (and a woman who understands breakfast food down to her soul), created the dish for her breakfast menu. For me, my version illustrates an important point—cream cheese is one of the most underrated ingredients in the market.