Brunch

Serve this flavorful saffron-scented dish as either an appetizer or a main course.

Good as the centerpiece of a meatless meal.

They're delicious served warm with butter, preserves or honey.

During a summer trip to Santa Fe, Joan Coulliette of Sandy, Utah, had a wonderful baked apple pancake for breakfast at Atalaya restaurant. The restaurant has closed, but we were able to get the recipe for the pancakes.

A delicious dessert version of a favorite New Orleans breakfast dish. Pain perdu translates as "lost bread," but you'll find that this is simply a type of French toast.

"Whenever we're in the area, my husband and I stop at the Thompson House Eatery in Jackson, New Hampshire," says Sandra L. Michaud of Newtown, Connecticut. "I'm crazy about the freshly baked lemon bread that sometimes comes with meals there." This sweet quick bread would make a nice breakfast treat, too.

This recipe can be prepared in 45 minutes or less. Even without the customary ham and chicken or turkey, these are satisfying. Scoop deli potato salad alongside, then offer gingersnaps and a fresh fruit compote with mint.

Simply omit the ginger for a classic crème brûlée. A small blowtorch (made for the kitchen) is a useful gadget for caramelizing the sugar topping. You can also broil the custards until the sugar turns dark brown.

St. John's Jug Muffins "I was given the recipe for these muffins years ago, and I make a batch of the batter every winter," writes Judith Cadigan of Swarthmore, Pennsylvania."When the urge for a muffin strikes, you can bake just one instead of a whole batch, and put the remaining batter back in the refrigerator." Active time: 30 min Start to finish: 1 hr

These puffed little squares of pancake, based on Austria's Kaiserschmarrn, are delicious with a quick fruit sauce: Thin your favorite jam with a little water and lemon juice, then heat until hot.

Hélène Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. Today we produce an olive oil called 'de pays de Corse Ivan Popoff.' Although I was born in Lyons, the subtle flavors typical of Corsican cooking have definitely influenced my style. My dishes are extremely varied and well thought-out, but most of all simple. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort." While this is delicious on its own as a side dish, Hélène also recommends it as a sauce spooned over roasted fish.

Lovely with clotted cream and raspberry jam.

These are great after dinner with coffee or as an afternoon pick-me-up with tea. They are best served freshly made, but they can also be prepared one day ahead and stored at room temperature in plastic wrap.

Tina Thompson of Orlando, Florida, writes: "Because entertaining is a great joy for me, many of my dishes are party-friendly and easy to prepare. It's not uncommon to find me hosting impromptu gatherings for friends during the workweek so that I can try out new creations. As my recipe box grows, so do my fond memories." A nice addition to the holiday table. Serve with soup or salad, or even with drinks as an hors d'oeuvre.

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days. At home when I'm not working, I'm usually cooking just for myself, and I don't have a lot of time. I love a good breakfast — when I have Saturday and Sunday mornings off — so that's why I came up with the frittata."