Brunch

Raisin-studded egg bread is nice for variety in this recipe. Soaking the bread in the batter a day ahead makes it even easier.

These berry-studded flapjacks are terrific topped with sweet butter and maple syrup and accompanied by bacon, ham or sausages. Big fans of molasses will want to pour a little extra over the pancakes.

(Sliced Potato Cake)

Serve warm croissants and an arugula and Belgian endive salad with lemon vinaigrette to accompany this dish. Baked apples with brandied whipped cream complete the meal.

A sophisticated presentation that is ideal for a holiday feast.

A little bit of feta cheese goes a long way in the tangy marinade for this dish.

Creamy custards and puddings were big hits in 1997. Pots de crème are typically made with vanilla or chocolate, but these luscious custards have a deep caramel flavor.

Tangy beer makes a good match with sweet, briny mussels. Here the brew is seasoned with a spice mixture akin to that used in a Louisiana-style crab boil. Can be prepared in 45 minutes or less.

Forget gefilte fish and try this instead: a version of a French classic called carpe à la juive. (It calls for salmon trout instead of carp.) The fish (opposite) is chilled overnight, so begin the recipe a day ahead. Pour a Riesling.

(Spicy Chicken Crêpes)

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Steamed artichokes would be a great beginning. Accompany the delicate and sophisticated goat cheese souffl with a mixed green salad, whole wheat baguette and some sliced tomatoes. Wrap up chocolate-dipped strawberries and shortbread cookies. Can be prepared in 45 minutes or less.

Taiglach (little pieces of fried dough dredged in honey) are eaten for celebratory occasions like Rosh Hashanah, Sukkot, Simchat Torah, Chanukah, Purim, weddings, and births. Ceciarchiata means "chickpeas" or "little bits" in Italian. This festive taiglach is similar in nature to the French croquembouche, though it's a crown, not a mountain. It is a spectacular centerpiece with its clusters of dough and nuts, and is totally addictive.

A great combination of flavors that makes an elegant first course--for brunch or for dinner. The timbales need to be chilled overnight, so begin preparing this dish a day before serving.