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Illustration: Andy Friedman
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Poached Eggs With Scrapple
Telepan
The ultimate in Haute Barnyard grandeur.
Cured Salmon “Mi-Cuit” With Scrambled Eggs
The London Bar
Gordon Ramsay crowns this delicate dish with salmon and caviar.
Sea Scallops “Benedict”
davidburke & donatella
Scallops over poached quail eggs, over potato cakes, all dressed with a lobster foam.
Bacon and Eggs
Picholine
Terrance Brennan uses tuna bacon, instead of pork, and scatters his toast points with truffles.
L'’Oeuf de Pouille
L'Atelier de Joël Robuchon
In this age of grandiose egg dishes, Robuchon’s crisp poached egg with Osetra caviar and smoked salmon is the most grandiose of all.
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The Draw of Dream Worlds in Film
Gosselin, Prince of the Professional Nobodies
A Decade of Defining Moments in Pop-Culture
The Invention of New York's Local Cuisine 
Thirty-Five Short-Lived Looks of the Decade
Two Views of a Swath of the Upper West Side
An Older Generation Moves Into Williamsburg
Ten Years That Changed Everything
A Generation of Overparenting
The Sports Rivalry of the Decade
What Is the Point of the United States Senate? 
