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By roasting in individual buttered gratins, we’ll serve perfectly cooked eggs for eight people, ready all at once. Good luck trying that with over-easy. Unless you have a giant flat-top, which I don’t.
The Goods:
Two eggs per person.
Gratin dishes, buttered or cooking-sprayed.
S&P, a bit of fresh chopped herbs.
The Execution:
Oven to…
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It’s pretty obvious how much GHT is about the brunch. It’s kind of hard to overstate. You are home, it’s the weekend, the day is still mostly in front of you. And there’s bacon. And sometimes booze. This week, brunch is Challah vanilla french toast:
The Prep:
Slice Challah, nice…
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Last week S and I escaped to L.A. for an anniversary/birthday weekend with P&R. Good times, but I wouldn’t want to live there. The driving, the parking, the valets, the no-walking thing. Enough with the cars already. So now we are back in the New York groove and ready…
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Out this last Father’s day for brunch at Beauty and Essex in the gritty LES (pawn shop in front, restaurant hidden in the back). The little one was all about the lemon pancakes with ricotta. So let’s re-create. I tried this recipe from Bon Appétite. Yes, occasionally GHT follows a…
