Brunch

María A. Alvarado-Gómez of Erie, Pennsylvania, writes: "I came to the United States as an exchange student, after spending the first 18 years of my life in Mérida, Yucatán. On school vacations I would go home and cook with my mother and sisters so that I wouldn't lose my touch. My mother was a skilled cook, and I was lucky to have learned at her side. Her food was so popular in our neighborhood that she sold portions of our daily meals to other families. With nine well-fed kids, she said we were her best advertisement. "I still take great pride in the food of my homeland. Yucatecan cuisine is known for its Mayan influence, and the essential ingredients we use — limes, spices, avocados, tomatoes, peppers — make for wonderful flavors. Now that ground spices are readily available and vegetables can be quickly chopped in a food processor, preparing traditional Mexican dishes is easier than ever." This dish is the Yucatecan version of huevos rancheros.

Active time: 30 min Start to finish: 30 min

Once the mustard butter is prepared and the chicken is marinated, this quick sauté comes together in just minutes. Any leftover fennel-mustard butter makes an instant sauce dolloped onto grilled fish.

These rolls are based loosely on b'stilla — a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

These delicious small pastries are easy to make, and they're sure to disappear quickly.

Try this for breakfast with a side of yogurt or for dessert with gingersnap cookies.

Think of a plate of pancakes and maple syrup with sage-seasoned sausage patties: This dish has that same mix of satisfying, sweet-savory flavors. Start preparing the strata one day ahead; it needs to be refrigerated overnight before baking.

Using frozen puff pastry for the crust makes this quiche-like tart super-easy.

Be sure to use fresh ricotta cheese from an Italian market — authentic ricotta has the rich, dense texture that's best for this recipe. Make the rolls one day ahead so the flavors can develop. Serve with marinara sauce for dipping.

This recipe combines the oriental technique of velveting with the Indian flavors of a fresh herb chutney.

"One Saturday morning I came up with this bread recipe, and now my family asks for it all the time," writes Priscilla Unger of Alberta, Canada. "My husband insists on having his first slice while the loaf is still warm from the oven, but I prefer mine toasted and topped with marmalade." The slightly sweet bread is great with butter and preserves.

"Growing up in an Italian-American household meant bread on the table with every meal," says Gina M. Sarti of Malvern, Pennsylvania. "I've continued the family tradition by making my own bread to serve at dinner, although I don't always stick to Italian. These French loaves with a touch of honey are great with just about any dish, especially soups."