Recipe : Mushroom-Poblano Frittata

• 3 tablespoons extra-virgin olive oil
• 8 ounces assorted mushrooms (such as crimini [baby bella], oyster, and stemmed shiitake), thinly sliced
• 1 large fresh poblano chile, stemmed, seeded, thinly sliced into strips
• 1 cup chopped scallions or 1/2 cup chopped chives
• Kosher salt and freshly ground black pepper
• 6 large eggs
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/3 cup crumbled low-fat or fat-free feta

Preheat oven to 400°F. Heat oil in a medium nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until just soft, about 5 minutes. Add poblano and cook, stirring occasionally, until mushrooms and poblano are lightly browned, about 5 minutes more. Add scallions, season with salt and pepper, and remove pan from heat.

Whisk eggs, cilantro, and cumin in a medium bowl. Season to taste with salt and pepper. Heat skillet over medium heat. Pour eggs evenly over mushroom mixture and use a heatproof spatula to evenly disperse ingredients. Sprinkle feta over top. Cook until bottom is set, about 2 minutes. Transfer skillet to oven and cook until eggs are just set, about 9 minutes. Remove from oven and let sit 2 minutes.

Run heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges to serve.

Recipe : Bread and Butter Pudding

• 5 tablespoons unsalted butter, softened
• 5 small, soft round rolls such as brioche (about 10 ounces total), cut into 1-inch slices
• 1/2 cup golden raisins
• 3 1/3 cups whole milk
• 3 1/3 cups heavy cream
• 1/8 teaspoon fine sea salt
• 2 vanilla beans, split lengthwise
• 5 large eggs
• 1 1/4 cups sugar
• 2 tablespoons apricot jam
• About 2 tablespoons confectioners' sugar for dusting

Position a rack in the middle of the oven and preheat to 325°F. Butter a 9- by 13- by 2-inch rectangular ovenproof dish.

Spread the remaining butter on one side of each bread slice. Arrange the bread slices, buttered side up, in one layer on the bottom of the prepared dish. Sprinkle with the raisins and set aside.

In a large saucepan, combine the milk, heavy cream, and salt. Using the blade of a small, sharp knife, scrape the seeds from the vanilla beans into the mixture; add the scraped vanilla beans. Place the pan over moderate heat and bring to a boil. Remove from the heat.

In a large bowl, whisk together the eggs and sugar until pale yellow, about 1 minute. Whisk about 1 cup of the hot milk mixture slowly into the egg mixture to raise the temperature without cooking the eggs. Gradually whisk in the remaining milk mixture, whisking until fully combined. Pour the custard through a fine-mesh sieve into a large bowl and discard the vanilla beans.

Pour the custard over the bread. The bread will float to the top—use a spatula to gently press down on the slices, making sure they are completely covered in custard. Place the dish in a large roasting pan or rimmed baking sheet and add enough warm water to the pan to reach about halfway up the sides of the dish.

Bake the pudding for 30 minutes, then use a spatula to gently press down on the bread slices. Continue baking until the pudding is puffed and set but still jiggles in the center, about 30 more minutes. Transfer the pudding in its water bath to a rack to cool slightly.

Meanwhile, in a small saucepan over low heat, warm the apricot jam with 1 tablespoon of water, stirring occasionally until liquefied, about 1 minute.

Carefully remove the pudding from the water bath, then brush the surface with the warm apricot jam. Dust the top with the confectioners' sugar and serve warm. DO AHEAD: The bread and butter pudding can be prepared ahead, covered, and refrigerated up to two days. Reheat the entire dish in a water bath in a 325°F oven until the center is warm. Individual portions can be reheated in a toaster oven.