Brunch

Many Mexican desserts are topped with cajeta, a thick caramel sauce. Two caramel elements make this cake especially delicious: a syrup that's drizzled over each layer and caramelized sugar stars on top. Use a variety of star-shaped cookie cutters to make the stars.

The King Arthur Flours, its catalog (1-800-827-6836) and web site (www. kingarthurflour.com) are, in our opinion, a baker's best friend. The staff of exemplary Vermonters is unfailingly courteous and helpful should you have a baking problem or question. They appear to be serious at-home bakers too — many of the recipes on the web site and in the catalog are contributed by employees. These cheddar and pepper scones from the web site are really part angel biscuit, part scone — not the usual dry, crumbly, heavy scone, but rich and extraordinarily light. The black pepper is a powerful ingredient, by the way — timid palates should use less.

Active time: 45 min Start to finish: 1 1/2 hr

This cake has a crunchy pecan-brown sugar topping and a layer of pears in the middle.

To set a festive mood, serve these with mimosas made with icy-cold Prosecco and freshly squeezed tangerine juice.

Amyrose Gill of Berkeley, California, writes: "My husband and I learned about La Note when we first moved to Berkeley to attend graduate school. Everyone raved about their Sunday brunch, and for weeks we tried to go, but there was always a line out the door. We finally braved the long wait, and it was well worth it. Gingerbread pancakes —redolent with spice, beautifully textured, and absolutely delicious —were the reward. We'd love to get the recipe and serve them at our own Sunday brunches. " In addition to their spiced flavor, these pancakes have a distinctive cakelike texture.

Piperade, a saucy tomato and pepper mixture from the Basque regions of France and Spain, is often paired with eggs.

M'Eloise Waters of Yakima, Washington, writes: "Throughout the years, I have enjoyed so many 'R.S.V.P.' recipes, and now I have a request of my own: the chicken pasta from Spazzo Mediterranean Grill in Bellevue, Washington. It has fresh herbs, walnuts, almonds, and caramelized onions."

Make and shape the dough one day ahead for convenience, then just transfer from fridge to oven 20 minutes before serving.

A sweet-and-hot glaze dresses up purchased breakfast links. If you prefer extra spice, use the sausages labeled "hot and sweet links."

I'd say this is one of the most perfect American appetizers for a group: warm and creamy, full of flavor, easy and spreadable. Toasted pita triangles and crisp toasts are my favorite choices to offer guests to slather this rich mixture on. No matter what you select, you'll probably find this recipe as versatile as I do.

The rolls should be served warm, so reheat them in batches as platters need replenishing.

You'll need six baby loaf pans for this recipe. Look for disposable ones at the market.

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.