• Preheat the oven to 325°F (165°C) and set an oven rack in the middle position. Generously butter an 8-in (20-cm) square baking pan or coat with nonstick cooking spray. Bring a kettle or saucepan of water to a simmer for the water bath.
• In a large bowl, whisk together the eggs, milk, melted butter, salt, and pepper until smooth and well combined. Pour the mixture into the prepared baking pan.
• Place the pan inside a larger baking dish or roasting pan. Put the pans on the oven rack, then carefully pour the hot water into the outer pan until it comes about halfway up the sides of the egg pan.
• Bake for 20 to 25 minutes, or until the eggs are just set in the center. Remove the egg pan from the water bath and let cool for about 5 minutes. Cut into 6 squares.
• Meanwhile, heat the sausage patties according to the package directions until hot.
• Toast the English muffins until lightly golden. Spread the cut sides lightly with butter while warm.
• Place half a slice of cheddar on each bottom muffin half. Top with a sausage patty, an egg square, and another half slice of cheddar. Finish with the top muffin halves.
• Place the assembled sandwiches on a baking sheet and bake for about 5 minutes, or until the cheese is melted and the sandwiches are heated through. Serve warm.

• Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Butter an 8-in square or 2-qt (2L) baking dish.
• Make the plum filling: In a large bowl, combine the plums, granulated sugar, cornstarch, vanilla, and salt. Mix until the plums are evenly coated.
• Make the streusel topping: In a medium bowl, mix the flour, oats, brown sugar, cinnamon, nutmeg, and salt, using your fingers to rub out any lumps of brown sugar. Add the butter and use your fingers to rub it into the dry mixture until the dry mixture is evenly moistened and clumpy. Stir in the pecans.
• Transfer the plums with any accumulated juice to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over top. Bake for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 40 minutes before serving.

Make the Crust

• Line a baking sheet with parchment paper and lightly flour it.
• To the bowl of a food processor fitted with the steel blade, add the flour, salt, and sugar. Pulse briefly to combine.
• Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the cold water over the mixture and process until just moistened and very crumbly, about 5 seconds.
• Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 in (20 to 25 cm) in diameter, turning and adding more flour as necessary so the dough doesn’t stick.
• Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the peaches (you’ll roll the dough out further on the parchment paper, so go ahead and clean your work surface).

Assemble the Galette

• Cut the peaches into ¼-in (6-mm) thick slices (no need to peel them).
• Pull the dough from the fridge and slide the parchment and dough onto the countertop. Dust with a bit more flour if needed, and roll the dough out to a 13-in (33-cm) circle, about ⅛-in (3-mm) thick. It’s fine if the edges are a little ragged. Transfer the parchment and dough back to the baking sheet—the dough may run up the edge of the pan slightly. Brush away any excess flour left on the parchment that’s not covered by dough.
• Sprinkle the 2 tablespoons all-purpose flour evenly over the dough, leaving a 1-in (2.5-cm) border. Top with the almond flour, followed by ¼ cup (50 g) of the granulated sugar.
• Starting in the center, arrange the peach slices in slightly overlapping concentric circles, fanning them as you go and letting the slices gradually angle outward as you work your way to within 2½ in (6 cm) of the edge. If you have extra slices, just tuck them in wherever they fit. It doesn’t have to be perfect—just move quickly so the dough stays cool and easy to handle.
• Drizzle the peaches with the lemon juice and sprinkle with the remaining ¼ (50 g) cup of granulated sugar.
• Dust your hands with flour, then fold the edges of the dough up over the fruit, pleating as you go. If any cracks form, patch them by pinching bits from the edge.
• Brush the pleated dough with the beaten egg and sprinkle the crust with turbinado sugar. Chill the assembled galette for at least 20 minutes.

Bake and Finish

• While the galette chills, preheat the oven to 350°F (175°C) and set an oven rack in the center position.
• Bake for 60 to 70 minutes, or until the crust is golden brown. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the galette should be fine; just scrape any burnt bits away from the galette once it’s baked.) Transfer the pan to a rack and let cool.
• While the galette cools, heat the glaze. Place the apricot jam in a small, microwave-safe bowl and microwave until bubbling, 10 to 20 seconds. Using a pastry brush, brush the peaches with the jam until glistening.
• Use two large spatulas to transfer the galette to a serving plate or cutting board. Slice and serve warm or at room temperature. The galette is best served on the day it is made, but leftovers will keep nicely, loosely covered on the countertop, for a few days.

• Preheat the oven to 325°F (165°C) and set an oven rack in the middle position. Spray a 9-in (23 cm) deep-dish pie pan with nonstick cooking spray.
• Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Do not brown; reduce the heat if necessary. Add the garlic and spinach and cook, stirring until well combined with the onion, for about 2 minutes. Remove the pan from the heat.
• In a large bowl, whisk the eggs, salt, pepper, and heavy cream. Add the rice, feta, dill, and onion-spinach mixture, and stir until evenly combined.
• Pour the egg mixture into the prepared pie pan, making sure the filling is distributed evenly. Bake until set and just starting to brown around the edges, 35 to 40 minutes. Let stand for about 5 minutes before cutting into wedges. Serve warm or room temperature.

• Make the Crust: Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Combine the Oreos and melted butter in a food processor fitted with the metal blade and pulse until finely ground and evenly moistened. Press the crumbs firmly into a deep-dish 9-in (23-cm) pie pan, starting with the sides and then the bottom. Use the bottom of a measuring cup or glass to compact the crumbs and smooth the surface. It should be about ¼-in (6-cm) thick. Bake for about 10 minutes, until just set. Transfer to a wire rack and leave the oven on.
• Make the Brownie Filling: Melt the butter in a medium bowl in the microwave. Add the chopped chocolate and stir until smooth, reheating in 20-second bursts if needed. Whisk in the flour, cocoa powder, espresso powder (if using), sugar, vanilla, and salt. Whisk in the eggs one at a time until smooth.
• Pour the batter into the warm crust and bake for about 25 minutes, until mostly set but still a touch wobbly in the center (don't worry, it will finish setting as it cools). Let cool completely on a wire rack, about 1 hour.
• Make the Mousse: Place ¼ cup (60 ml) of the cream in a medium microwave-safe bowl and heat until just simmering, 30 to 45 seconds. Add the chocolate and let sit for 1 minute, then whisk until smooth. Reheat briefly in 10 to 15 second intervals if needed. Set aside to cool until lukewarm to the touch, about 10 minutes.
• In the bowl of a stand mixer fitted with the whisk, combine the remaining ¾ cup (180 ml) cream, confectioners’ sugar, and salt. Whip on medium speed until thickened, then increase to high and whip just until soft peaks form—this whole process should take 2 to 3 minutes. Stop before the cream gets stiff.
• Whisk about ½ cup of the whipped cream into the lukewarm chocolate mixture to loosen it and bring the two mixtures closer in texture and temperature. Using a rubber spatula, gently fold the remaining whipped cream into the chocolate mixture in two additions, stopping as soon as no streaks remain.
• Spoon the mousse over the brownie layer, smooth the top, and refrigerate for at least 30 minutes, until the mousse has begun to set.
• Make the Whipped Cream Topping: Once the mousse has chilled for at least 30 minutes, place the heavy cream in a large mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream about one minute. Add the sugar and whip on medium speed until the cream holds medium, silky peaks—this whole process should take 2 to 3 minutes. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Spread the whipped cream over the filling, leaving some of the chocolate filling showing around the edges. Sprinkle with the chopped/crumbled Oreos. Refrigerate for at least 4 hours (or overnight) to allow the mousse layer to fully set before serving. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

• If making your own cracker crumbs, break the graham crackers in half, add them to the bowl of a food processor fitted with a steel blade, and blend until the mixture is finely chopped. If using store-bought crumbs, skip this step.
• In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir until the mixture is evenly combined and moistened.
• Pour the mixture into a 9 x 1.5-in (23 x 3.75-cm) (deep-dish) pie pan. Using your fingers or the back of a spoon, press the crumbs evenly along the sides of the pan, working them up toward the rim. Press firmly but gently, making sure the sides are an even ¼-inch thickness and well-compacted without being overly dense. Once the sides are formed, use the remaining crumb mixture to fill in the bottom of the pan. With the flat bottom of a dry measuring cup or glass, press the crumbs firmly into an even layer, making sure to press into the corners where the sides meet the bottom so everything holds together. Check for any uneven spots and smooth them out with your fingers or the measuring cup.
• Bake for about 10 minutes, until just slightly browned. Let the crust cool on a wire rack.

• Before you begin, place a small plate in the freezer so it’s well chilled—you’ll use it later to test whether the jam is set.
• In a medium saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and salt. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves and the mixture becomes juicy and begins to bubble. Reduce the heat to maintain a steady simmer.
• Cook, stirring frequently, until the berries have broken down and the mixture thickens, 25 to 30 minutes. As it cooks, use a spoon or potato masher to break up the berries to your desired consistency.
• To test for doneness, drop a small spoonful of jam onto the chilled plate and let it sit for a few seconds. If you can drag your finger through it and the line holds (instead of running back together), it’s ready. If it still seems loose, continue cooking for a few more minutes and test again, returning the plate to the freezer to chill between tests. (This plate test is all you really need, but if you prefer to use a thermometer, the jam is done when it reaches 220°F/104°C.)
• Remove from the heat and let cool slightly. For a smoother jam, you can blend it very briefly with an immersion blender, leaving some texture. Transfer to jars or an airtight container and refrigerate until set. Store in the refrigerator for up to 2 weeks.

• Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the shallots and cook, stirring frequently, until softened but not browned, 3 to 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more; do not let it brown.
• Add the shrimp, salt, and pepper. Cook, stirring occasionally, until the shrimp are turning pink and just beginning to cook through, 2 to 3 minutes.
• Add the lemon zest, lemon juice, and mustard, then reduce the heat to low. Add the remaining 6 tablespoons of butter, 2 tablespoons at a time, stirring or swirling the pan until melted to create a creamy, emulsified sauce. This should take 2 to 3 minutes. Once all the butter is added, the shrimp should be just cooked through; if needed, let them sit in the warm sauce for a minute longer to finish cooking.
• Off the heat, stir in the dill and taste; add more lemon juice and season with salt and pepper, if needed. Serve warm with crusty bread or over rice to soak up the sauce.

• In a medium bowl, combine the cornstarch, soy sauce, water, and sesame oil. Whisk until the cornstarch is completely dissolved. Stir in the ginger, scallions, garlic, sugar, salt, and pepper. Add the pork and mash with your hands until the mixture is evenly combined and cohesive. It will be quite wet.
• Set up an assembly station with the pork mixture and a large (12-in/30-cm) nonstick skillet lightly greased with vegetable oil.
• Lay out 12 wrappers on your work surface, making sure to separate them one at a time so you don’t accidentally use two stuck together, and place about 1½ tablespoons of the filling in the center of each. To shape, make a loose “O” with your thumb and forefinger on one hand and set a filled wrapper into it so it naturally cups. Use your other hand to press the filling down while gently pleating and coaxing the wrapper up around the sides, forming an open-top dumpling (like shumai) with the filling exposed. Gently flatten the top and bottom so it sits upright.
• Arrange the dumplings in the skillet, meat side up, leaving about 1 in (2.5 cm) between each one. Continue until the pan is full; you will need to cook the dumplings in batches or use two skillets, as crowding will cause them to stick together.
• Add about ¾ cup (180 ml) water to the pan (it should come about ¼ in/3 mm up the sides). Bring to a boil, then cover tightly, reduce the heat to medium, and cook for about 8 minutes, until the wrappers are tender and the filling is cooked through.
• Remove the lid and continue cooking until the water evaporates and the bottoms are lightly crisp and golden.
• Meanwhile, whisk together the sauce ingredients in a small bowl.
• To serve, transfer the dumplings to a platter (or serve straight from the pan). Drizzle with a little of the sauce and serve the remaining sauce on the side for dipping. Garnish with additional scallions, if desired.

• Before you begin, place a small plate in the freezer so it’s well chilled—you’ll use it later to test whether the jam is set.
• In a medium saucepan, combine the rhubarb, strawberries, sugar, lemon juice, and salt. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves and the mixture becomes juicy and begins to bubble. Reduce the heat to maintain a steady simmer.
• Cook, stirring frequently, until the berries have broken down and the mixture thickens, 25 to 30 minutes. As it cooks, use a spoon or potato masher to break up the fruit to your desired consistency.
• To test for doneness, drop a small spoonful of jam onto the chilled plate and let it sit for a few seconds. If you can drag your finger through it and the line holds (instead of running back together), it’s ready. If it still seems loose, continue cooking for a few more minutes and test again, returning the plate to the freezer to chill between tests. (If you have a thermometer, the jam is done when it reaches 220°F/104°C.)
• Skim any foam from the surface of the jam using a small spoon.
• Remove from the heat and let cool slightly. Transfer to jars or an airtight container and refrigerate until set. Store in the refrigerator for up to 2 weeks.