Tom Keller's Quiche Lorraine (Bouchon Bakery)

Thomas Keller's Bouchon-style Quiche Lorraine is a substantial, deep-dish quiche filled with bacon, slowly cooked onion confit and Comté or Emmentaler cheese. The exceptionally light custard is baked in a tall, crisp pâte brisée shell. This is definitely a project—but much of it can be prepared ahead, and the finished quiche is designed to be chilled overnight before slicing and reheating for serving. 

Quiche Lorraine

Mom"s Oatmeal Buttermilk Muffins

Mom would make these muffins, along with many different kinds of coffee cakes, to provide a sweet treat for breakfast. She would serve them with butter and some really good crab-apple jelly. It’s difficult to eat one of these without being transported right back to childhood.

Mom’s Oatmeal Muffins

Margherita Steak with Tomatillo Salsa

Skirt or flank steak is marinated in tequila, fresh lime, orange juice, garlic and cilantro, then grilled and served with a fresh salsa of charred tomatillos, roasted yellow pepper, avocado and jalapeño. Bright, fresh flavors make this an especially good summer grilling recipe.

Margherita Steak with Tomatillo Salsa

Colleen's breaded honey tarragon chicken

This is one of those wonderfully simple recipes that doesn’t really need measurements. Chicken breasts are coated with warm honey, tossed with breadcrumbs and tarragon, and baked until golden and tender. An added bonus—the honey and breadcrumbs give off an aroma almost like cake while the chicken is baking.

Honey Tarragon Chicken