Brunch

Offer with your favorite tossed green salad and some crusty bread.

Traditional cinnamon buns are made with yeast, but our biscuit-dough buns are faster to make and just as delicious.

Try these alongside egg dishes at brunch or with soup and salad for lunch.

Food writer Adam Rapoport fried these latkes in a combination of vegetable oil and schmaltz (rendered chicken fat), a tactic that apparently gave him the edge over the competition in the James Beard Foundation's Fourth Annual Latke Cook-Off. He won both the People's Choice and the Amateur awards. This recipe has two things going for it, shared by most really good recipes: it's tried and true, and it came from someone's mother, in this case, Rapoport's mom, Maxine.

The crisp-crusted corn cakes of Colombia and Venezuela called arepas were the inspiration for these delicious sauce soppers. In their native habitats they can be found as thin as crêpes or as thick as scones; savory or sweet; plain or stuffed; fried, baked, or even grilled. We like these straight from the skillet — and they are even better made a day ahead and then reheated. But we really love them loaded up with the juices from a plateful of steak and chimichurri sauce .

Here's a nice summer dessert from the Fore Street restaurant.

Walnuts add crunch to these breakfast treats served at the Mirror Lake Inn in Lake Placid.

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Sautéed mushrooms and warm crusty rolls are excellent with the frittata. Finish with ripe pears, chocolate biscotti and espresso.

Waffles put on their black-tie best in a treat that is both elegant and homey.

Active time: 25 min Start to finish: 25 min

An Italian twist on an English favorite.