Weekend Brunch

Serves 4

Make sure to chop the filling ingredients finely; if you don't, the eggs won't set properly and the omelet will fall apart.

1. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add ham steak and cook until lightly browned, about 3 minutes. Add peppers and onion and cook until browned around edges, 6 to 7 minutes.

2. Reduce heat to medium and stir in 2 tablespoons butter. Once butter melts, pour in eggs, and season with salt and pepper. Cook, without stirring, until edges just begin to set, about 5 seconds, then, with rubber spatula, stir in circular motion until slightly thickened, 30 to 60 seconds. Using spatula, pull cooked edges toward center of pan, tilting pan to one side so that uncooked egg runs to edge of pan. Repeat until bottom of omelet is just set but top is still very runny, about 1 minute.

3. Cover skillet with lid, reduce heat to low, and cook until top of omelet is beginning to set but still moist, 3 to 5 minutes. Remove pan from heat and sprinkle omelet with cheese. Cover and let pan sit off heat until cheese is partially melted, about 1 minute.

4. Tilt pan and, using spatula, push half of omelet onto serving platter. Tilt pan so omelet flips onto itself and forms half-moon. Spread remaining tablespoon butter on omelet and let rest 1 minute before serving with Tabasco.

Serves 4 to 6

Mix zest and syrup in small bowl and let sit 10 minutes. Layer grapefruit, oranges, and clementines in serving bowl. Drizzle with syrup. Toss and serve.

Make Ahead:

With the exception of recipes that use banana, fruit salads can be layered in a serving bowl, covered with plastic wrap, and refrigerated for several hours. When ready to serve, drizzle with syrup and toss to combine.

Serves 4

Although we prefer the sweetness of Yukon Gold potatoes, other medium-starch or waxy potatoes, such as all-purpose or red-skinned potatoes, can be substituted. If you want to spice things up, add a pinch of cayenne pepper.

1. Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.

2. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 8 minutes. Transfer to small bowl.

3. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty, 9 to 12 minutes. Stir in onion, garlic salt, salt, and pepper to taste. Serve.

Makes one 9-inch loaf

Cut large zucchini in half lengthwise and scoop out the seeds with a spoon before shredding.

1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.

2. Following photos, shred and squeeze zucchini. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in bowl until combined.

3. Gently fold yogurt mixture, zucchini, and dried fruit into flour mixture using spatula until just combined. Transfer batter to prepared pan.

4. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 45 to 55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3 days.)