Sausage, potatoes, mozzarella, sunny side

BRUNCH PIZZA

Vermont maple syrup, berries, powdered sugar

CLASSIC FRENCH TOAST

CLASSIC BENNY

Parsnip, fennel, beets, cauliflower, Calabrian chili oil, arugula, tomato salad, scrambled eggs, house-made flatbread

PURE HASH

Bacon, eggs, potatoes, peppers, onions, flour tortilla, salsa doña

BREAKFAST TACOS

WHOLE ROASTED NY STEAK

PORCHETTA

CHICKEN + WILD MUSHROOMS

CHEF'S FISH

ROASTED SALMON

RIGATONI

CHEF'S STEAK

Mushrooms, garlic, cream, herbs, truffle mascarpone

OLD SKOOL GNOCCHI

SMOKED SALMON TOAST

Basil, olive oil, tomato sauce, mozzarella

MARGHERITA PIZZA

Parmesan, Sicilian oregano, mozzarella, tomato sauce

PEPPERONI PIZZA

Mozzarella, serrano peppers, red onion, basil, EVOO, salami

BEE STING

made with 72-hour fermentation organic dough

Wood-fired pizzas

KALE SALAD

PRETZEL BITES

CRISPY SHRIMP

PROSCIUTTO WRAPPED APPLES

ROASTED BEETS

ROASTED CAULIFLOWER

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, place it in the oven to warm or use an inverted sheet.

Preheat

If using store-bought dough, bring to room temperature for 30 minutes. Lightly flour your work surface and stretch or roll the dough into a 10–12 inch round (or desired shape) about 1/4 inch thick. Transfer to a piece of parchment paper for easier handling.

Brush the dough lightly with 1 tablespoon extra-virgin olive oil. Sprinkle the minced garlic, 1/2 teaspoon salt, and 1 teaspoon black pepper evenly over the oiled surface; this will act as the base seasoning.

Slice the Yukon Gold potatoes into 1/8 to 1/4-inch thin rounds (uniform thickness helps them cook through). Toss the slices in 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly coated.

Prepare potatoes

Arrange the potato slices in a single layer on a baking sheet (or a skillet) and roast in the preheated oven for 8–10 minutes until just tender but not browned. Alternatively, pan-sear in a skillet over medium-high heat 4–6 minutes until slightly softened. Remove and set aside to cool a little.

Par-cook potatoes

While potatoes par-cook, heat a medium skillet over medium heat. Crumble the 8 oz sausage into the skillet and add the sliced half onion. Cook, breaking up the meat with a spatula, until sausage is browned and cooked through and onions are soft and translucent, about 6–8 minutes. Drain excess fat on paper towels. Taste and adjust seasoning if needed.

Cook sausage and onion

Spread the cooked sausage and onions in an even layer over the seasoned dough, leaving a 1/2-inch rim at the edge for crust. Distribute the par-cooked potato slices over the sausage, overlapping slightly so they cover the pizza evenly.

Tear or slice the 8 oz fresh mozzarella and dot it across the pizza so most potato and sausage pieces have some cheese on top. Sprinkle 2 tablespoons grated Parmesan evenly and scatter red pepper flakes if using.

Using a pizza peel or the back of a baking sheet, transfer the pizza on its parchment to the preheated pizza stone or hot baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is melted and bubbling. Watch closely because ovens vary.

Remove the pizza from the oven and let rest 2 minutes. Sprinkle chopped parsley or chives over the top.

While the pizza is baking (or in the last 4 minutes of bake time), heat a small nonstick skillet over medium-low heat and add 1 teaspoon butter or oil. Crack 2 large eggs into the skillet, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook sunny-side up slowly until whites are set but yolks remain runny, about 3–4 minutes. If needed, cover the pan for 30–45 seconds to help whites set without overcooking yolks.

Fry eggs

Using a spatula, transfer the sunny-side eggs onto the baked pizza—place them centered or spaced as preferred. If you prefer the eggs baked on the pizza, after topping with cheese bake for 5–6 minutes, then crack eggs onto the pizza and return to oven for 4–6 minutes more until whites set but yolks still soft.

Slice the pizza into 6 slices. Serve immediately so diners can break the yolks over each slice. Garnish with an extra pinch of salt, pepper, and more chopped herbs if desired.

pizza dough (store-bought or homemade)

extra-virgin olive oil

garlic (minced)

freshly ground black pepper

salt

small Yukon Gold potatoes

olive oil (for tossing potatoes)

salt (for potatoes)

freshly ground black pepper (for potatoes)

mild Italian sausage (casings removed) or breakfast sausage

yellow onion (small, thinly sliced)

fresh mozzarella (low-moisture or well-drained), torn or sliced

Parmesan cheese (grated)

fresh parsley (chopped) or chives

red pepper flakes (optional)

large eggs

butter or oil (for frying eggs)

salt (for eggs)

freshly ground black pepper (for eggs)

In a shallow wide bowl or a baking dish large enough to fit one slice of bread at a time, whisk together 4 large eggs until homogenous. Add 1 cup whole milk, 1/4 cup heavy cream, 1 tablespoon granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Whisk until fully combined and slightly frothy. Let the mixture rest for 5 minutes so the cinnamon and sugar dissolve.

Make custard

Trim crusts if desired. Using 8 thick slices of brioche or challah (about 3/4–1 inch thick), press each slice into the custard, allowing it to soak for 20–30 seconds per side (longer for very thick or stale bread). Don’t oversoak fresh very soft bread—aim for custard to penetrate but not collapse the slice. Place soaked slices on a wire rack while you heat the pan.

Prepare bread

Set a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat. Reduce heat slightly so butter sizzles gently but does not brown immediately. For multiple batches, add another tablespoon butter before the second batch and keep remaining butter nearby.

Heat pan

Place 2–3 soaked slices in the skillet without overcrowding. Cook 3–4 minutes on the first side until deep golden brown and set, then flip and cook 2–3 minutes on the second side until cooked through and golden. If the exterior browns too quickly before the center cooks, reduce heat to medium-low and cover for 30–60 seconds. Transfer cooked slices to a warm plate and keep loosely tented with foil while you finish the rest, adding the remaining butter as needed between batches.

Cook slices

Place 1/2 cup Vermont maple syrup in a small saucepan over low heat and warm gently for 2–3 minutes, stirring occasionally, until it’s warm but not boiling. Alternatively, microwave in a microwave-safe container in 15-second bursts until warm.

Heat syrup (optional)

Rinse 1 1/2 cups mixed berries and gently pat dry. If using larger strawberries, quarter or slice them. Toss berries lightly in a small bowl; for a slight glaze, add 1 teaspoon maple syrup and stir.

Prepare berries

Arrange 2 slices of French toast per serving (adjust to serve 4 people total). Top with a generous spoonful of warm berries, dust each serving with 1/2 teaspoon powdered sugar (total 2 tsp divided), and drizzle with warm Vermont maple syrup to taste (about 2 tablespoons per serving). Add an optional pat of unsalted butter on top if desired.

Plate and garnish

Serve immediately while warm. Provide extra maple syrup and berries on the side.

Serve

whole milk

heavy cream

pure vanilla extract

granulated sugar

ground cinnamon

fine salt

thick brioche or challah slices

unsalted butter

Vermont maple syrup

fresh mixed berries (strawberries, blueberries, raspberries)

powdered sugar

optional: unsalted butter for serving

Fill a wide shallow saucepan or skillet with about 1 liter (or enough to give 2–3 inches/5–7 cm depth) of water. Add 2 tablespoons white vinegar and 1 teaspoon salt. Bring water to a gentle simmer over medium heat — small bubbles should rise but the surface should not be vigorously boiling.

Prepare water

Crack each egg into a small ramekin or cup, keeping yolks intact. This makes transferring to the water easier and prevents broken yolks.

Crack eggs

Using a spoon, stir the simmering water gently to create a slight vortex. Slide each egg from its cup into the water (work in batches if needed to avoid crowding). Poach for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolk. Use a slotted spoon to lift eggs and briefly blot on paper towel to remove excess water. Keep poached eggs warm in a bowl covered with a lid or on a warm plate while you finish hollandaise and toast muffins.

Poach eggs

In a small saucepan, gently melt 6 tablespoons unsalted butter over low heat until just melted and hot but not browned. Alternatively, melt in the microwave in short bursts. Keep warm.

Melt butter

Place 3 egg yolks and 1 teaspoon cold water in a medium heatproof bowl (or the top of a double boiler). Whisk vigorously to combine.

Whisk yolks

Set the bowl over (but not touching) barely simmering water — the steam should warm the bowl. Continue whisking constantly for 1–2 minutes until yolks thicken slightly and become pale. Do not let them scramble; if heating too quickly, remove from heat briefly while whisking.

Cook gently

Remove bowl from heat. Very slowly drizzle the warm melted butter into the yolks while whisking continuously, starting drop by drop for the first 30 seconds to build an emulsion, then in a thin steady stream. Continue until all butter is incorporated and sauce is thick and glossy.

Emulsify butter

Whisk in 1 tablespoon fresh lemon juice, a pinch of salt, and a pinch of white pepper or cayenne to taste. If the hollandaise is too thick, whisk in up to 1 teaspoon warm water to loosen. Keep sauce warm over a pan of warm (not simmering) water or in a thermos until assembly; do not overheat or it will break.

Season & finish

If the sauce separates, place a fresh egg yolk in a clean bowl and whisk. Very slowly whisk in the broken sauce a little at a time until it re-emulsifies, then proceed as above.

Fixing a broken hollandaise (if needed)

Split and toast the English muffins. Butter each half lightly (about 1/2 tablespoon total per whole muffin). In a skillet over medium heat, warm the ham slices 30–60 seconds per side until heated and slightly caramelized edges appear; keep warm.

Toast English muffins & heat ham

Place two toasted English muffin halves on each serving plate (makes 2 servings). Top each half with one warm ham slice. Using a slotted spoon, place one poached egg on top of each ham. Spoon 2–3 tablespoons hollandaise over each egg so it coats the top and runs slightly down the sides.

Assemble benedicts

Sprinkle chopped fresh chives (about 1 teaspoon total) over the hollandaise for color if desired. Serve immediately with lemon wedges on the side.

Garnish & serve

white vinegar

water for poaching

egg yolks

fresh lemon juice

cold water

white pepper or cayenne

English muffins

thinly sliced cooked ham (Canadian bacon or ham steak)

unsalted butter (for toasting)

chopped fresh chives (optional)

In a medium bowl whisk warm water and yeast; let sit 5 minutes until foamy. In a large bowl combine flour and salt. Stir in yeast mixture and 1 tablespoon olive oil until a shaggy dough forms. Turn onto a lightly floured surface and knead 3–4 minutes until smooth. Let rest, covered with a towel, 15 minutes. Divide dough into 4 equal pieces and roll or press each to a 6–7 inch disk about 1/8" thick. Heat a heavy skillet or cast-iron pan over medium-high heat. Brush one side of a disk lightly with oil and place oil-side down in the dry hot pan. Cook 1–2 minutes until brown spots form, flip and cook 1 minute more. Repeat with remaining disks. Keep warm wrapped in a towel.

Make and cook flatbread

Trim and dice parsnips and beets into roughly 1/2" pieces; cut cauliflower into small florets; thinly slice fennel; dice onion. Pat the beets dry after peeling to avoid extra moisture. In a large nonstick or cast-iron skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat until shimmering. Add diced parsnips and beets and cook 6–8 minutes, stirring occasionally, until they begin to brown and soften. Add cauliflower, fennel, and onion; season with 1 tsp salt, 1 tsp black pepper, and thyme. Cook another 8–10 minutes, stirring every few minutes so vegetables brown but do not burn; if pan becomes dry add remaining 1 tablespoon olive oil. Stir in minced garlic and cook 1 minute until fragrant. Reduce heat to medium-low and press vegetables down into the pan, letting them caramelize 1–2 minutes. Finish by drizzling 2 tablespoons Calabrian chili oil over the hash and tossing to coat. Taste and adjust seasoning.

Prep and roast/saute vegetables

In a small bowl whisk 1 tablespoon olive oil with red wine vinegar, 1 tsp salt and 1/2 tsp pepper. Place halved cherry tomatoes and arugula in a bowl, toss lightly with dressing just before serving so arugula stays bright.

Crack eggs into a bowl, add 2 tablespoons milk or cream, 1/2 tsp salt and 1/4 tsp pepper. Whisk until homogenous and slightly frothy. Heat a nonstick skillet over medium-low and melt 1 tablespoon butter. Pour eggs in and let sit undisturbed for 10–15 seconds, then using a silicone spatula gently push the set edges toward the center, tilting the pan to move uncooked egg. Continue folding slowly until creamy and just set but still slightly glossy, about 3–4 minutes. Remove from heat — eggs will finish setting in residual heat.

Soft scrambled eggs

Divide the warm flatbreads onto serving plates. Spoon a generous portion of the vegetable hash onto each flatbread (about 1 cup per serving). Top with a portion of soft scrambled eggs (about 1/4 of the eggs per serving). Arrange a handful of the dressed arugula and tomato salad to the side or on top as desired. Drizzle an extra tablespoon of Calabrian chili oil over each finished plate, sprinkle chopped parsley and, if desired, a small squeeze of lemon. Serve immediately.

parsnips

fennel bulb (trimmed, thinly sliced)

golden beets (peeled, small dice)

cauliflower florets (small pieces)

yellow onion (small dice)

sea salt

black pepper (freshly ground)

fresh thyme leaves (or 1/2 tsp dried)

Calabrian chili oil

cherry tomatoes (halved)

baby arugula

red wine vinegar

black pepper

whole milk or cream

all-purpose flour

warm water

active dry yeast

olive oil

Calabrian chili oil (extra for drizzling)

fresh lemon (optional, for a squeeze)

fresh parsley (chopped)

Lay bacon slices in a single layer in a cold skillet. Cook over medium heat, turning occasionally, until crisp and browned, about 10–12 minutes. Transfer bacon to a paper towel–lined plate to drain. When cool, chop or break into bite-sized pieces. Reserve 1 tablespoon of bacon fat in the pan for additional flavor (drain excess).

Cook bacon

If using whole potatoes, peel (optional) and dice into 1/2-inch cubes so they measure about 2 cups. For faster cooking, parboil diced potatoes in salted boiling water 4 minutes, then drain and pat dry.

Prep potatoes

Heat 1 tablespoon vegetable oil (or the reserved bacon fat) in a large skillet over medium-high heat. Add the diced potatoes in a single layer and let cook, undisturbed, 4–5 minutes to develop a crust. Stir occasionally until potatoes are tender and golden, about 10–12 minutes total. Season with smoked paprika and 1/2 teaspoon kosher salt.

Cook potatoes

Push potatoes to one side of the skillet (or remove briefly if the pan is crowded). Add the remaining 1 tablespoon oil to the pan. Add diced onion and diced bell pepper and cook until softened and slightly charred, about 5–7 minutes. Combine with potatoes and adjust seasoning with remaining 1/2 teaspoon kosher salt. Keep warm.

Cook onions & peppers

In a bowl, beat 8 eggs with 1 tablespoon milk, 1 teaspoon salt, and 1 teaspoon black pepper until just combined and slightly frothy.

Whisk eggs

Heat 1 tablespoon butter in a clean nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit until edges begin to set, about 30 seconds. Using a spatula, gently push and fold the eggs creating soft curds. Cook until eggs are just set but still moist, 2–3 minutes. Remove from heat—eggs will continue to cook slightly. Stir in half of the chopped bacon and 1/2 cup of the shredded cheese into the eggs.

Scramble eggs

Warm tortillas so they are pliable: quick-toast on a hot dry skillet, 20–30 seconds per side, or wrap in a damp towel and microwave 30 seconds.

Warm tortillas

Lay a warmed tortilla flat. Spoon 2–3 tablespoons of the potato-vegetable mixture onto the center, top with a generous portion of scrambled eggs mixed with bacon and cheese (about 2 eggs' worth per taco). Sprinkle remaining bacon pieces and remaining 1/2 cup cheese over the top. Add a spoonful of Salsa Doña, a sprinkle of cilantro, and a squeeze of lime if using. Fold and serve immediately.

Assemble tacos

Serve 2 tacos per person for a light breakfast or 3–4 tacos per person for a heartier meal. Offer extra salsa and lime wedges at the table.

Serving suggestion

all-purpose flour tortillas

russet or Yukon gold potatoes

yellow onion

bell pepper (red or green)

vegetable oil

smoked paprika

kosher salt

thick-cut bacon

shredded cheddar or Monterey Jack

fresh cilantro (optional)

limes (cut into wedges, optional)

Salsa Doña (or your favorite salsa)

Remove the New York strip roast from the refrigerator 45–60 minutes before cooking and pat dry with paper towels. This ensures even roasting.

Bring steak to room temperature

Preheat oven and pan: Position a rack in the oven center and preheat to 375°F (190°C). Place a heavy ovenproof skillet (cast iron preferred) on the stove over medium-high heat while the oven preheats.

Season: Rub the roast all over with the neutral oil. Liberally season with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Sear: When the skillet is smoking lightly, add 1 tablespoon butter. Sear the roast on all sides (2–3 minutes per side) until a deep brown crust forms. Use tongs to hold and brown the edges as needed.

Add aromatics: Reduce heat to medium. Add the remaining 1 tablespoon butter, smashed garlic cloves and thyme sprigs to the pan. Spoon melted butter and aromatics over the roast for 30 seconds to coat.

Roast: Transfer the skillet to the preheated oven and roast until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium. For a 2 lb roast expect ~15–25 minutes, but use a probe thermometer for accuracy.

Rest: Remove roast to a cutting board, tent loosely with foil and rest 15–20 minutes (temperature will rise a few degrees). Reserve pan drippings and aromatics for the sauce.

Carve: Slice the roast against the grain into 1/2-inch thick slices. Arrange on a warmed platter and sprinkle with flaky sea salt and chopped parsley if using.

Place the dried porcini in 1/2 cup hot water and soak 20 minutes. Once soft, remove porcini, reserve soaking liquid, and strain the liquid through a fine sieve or coffee filter to remove grit. Chop the rehydrated porcini and set aside; reserve the liquid.

Brunch Pizza

Classic French Toast

Classic Benny

Pure Hash

Breakfast Tacos

Whole Roasted Ny Steak

Porchetta

Chicken + Wild Mushrooms

Chef's Fish

Roasted Salmon

Rigatoni

Chef's Steak

Old Skool Gnocchi

Smoked Salmon Toast

Margherita Pizza

Pepperoni Pizza

Bee Sting

Wood-fired Pizzas

Kale Salad

Pretzel Bites

Crispy Shrimp

Prosciutto Wrapped Apples

Roasted Beets

Roasted Cauliflower