Brunch

Pass a pitcher of cold low-fat or nonfat milk to drizzle over this cereal.

Grits (made from dried hulled hominy) are at the heart of many a southern breakfast. Texture is the hallmark of good grits — they should be slightly loose but not too runny on the plate. Active time: 15 min Start to finish: 1 1/4 hr

Although four mini-muffin pans are called for, each containing twelve 1 3/4-by-1 inch cups, you could also make these tartlets in batches using two pans. When making the dough, work quickly to prevent the phyllo from drying out and the butter from hardening.

I like to use Yukon Gold potatoes for these blini because they absorb more cream than other potatoes and thus result in the best possible texture. This recipe will make extra batter, but it's a difficult recipe to reduce. The batter is best when used immediately, but it can be made up to two hours ahead if stored in a warm place (the cream may clot if it gets too cold). Use a scale to weigh the proper amount of potatoes after puréeing them, and make the batter while the potatoes are still warm or the blini will not have the correct texture.

Can be prepared in 45 minutes or less.

About two centuries ago, field workers near Valencia began sharing a luncheon dish made of rice, vegetables, snails and eels cooked in a flat, oval, two-handled metal pan known as a paellera. And so paella was born.
Rice dishes made in such a pan, whatever the ingredients, are called paella or just arroz con ("rice with"), followed by a description of the contents. The traditional components of this particular version are snails, rabbit and rosemary, which are found in the Valencian mountains.
This equally delectable rendition omits the snails and substitutes chicken for rabbit.
This recipe can be made in a paella pan, a flameproof earthenware casserole or a large skillet.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Here is a savory soda bread with the distinct flavor of dill seeds.

Sound familiar? OK, we admit it —when we're on the road we're partial to this well-known breakfast sandwich. But at home we like to prepare it this way.

Hash, a venerable Yankee dish, is usually made with the leftovers from Boiled Dinner (Corned Beef) or Roast Beef Dinner. In keeping with the humble origins of hash, my version of Lobster Hash uses a modest 2 ounces of lobster meat per person. Serve this as a satisfying main dish for lunch, brunch or even a hearty breakfast.

This hearty ham and egg dish includes pipérade, a Basque mixture of sautéed tomatoes and bell peppers, which is generally used as a sauce for meats.

This recipe originally accompanied Goat Cheese Soufflé and Mixed Greens with Raspberry Vinaigrette .