Brunch

This recipe can be prepared in 45 minutes or less.

Ruthie, Sara's chocolate-loving daughter, is a great fan of this recipe. Active time: 45 min Start to finish: 45 min

Chimichurri is a vibrant sauce of parsley and olive oil (with a little kick from red pepper flakes) that's traditionally served on grilled meats in Argentina. In this recipe, flank steak is marinated in the chimichurri, broiled, and then sliced and served on baguette slices with a dollop of the sauce. You can serve this warm or at room temperature.

Active time: 10 min Start to finish: 35 min

Be sure to make this dessert at least one day ahead to allow the flavors to blend.

These patties get their moistness and delicious flavor from a combination of light and dark meat. We don't recommend using all breast meat—they just won't be as good.

(Editor's Note: As of 2/27/01 ingredient quantities were adjusted for this recipe. It now works wonderfully.) If you want to make savory waffles, add about 3/4 cup finely grated Parmigiano Reggiano or hard sheep's milk cheese and omit the sugar.

For more information about cooking wild rice, see Born to Be Wild. Active time: 1 3/4 hr Start to finish: 3 1/2 hr

Active time: 15 minutes Start to finish: 1 1/4 hour

Crusty French bread and baked potatoes with butter are terrific alongside the eggs and asparagus. Add a fresh fruit tart from the bakery, and you'll know that this is definitely not breakfast.

Here's an elegant and refreshing dish that features a wine syrup drizzled over grapefruit segments (skip the syrup on the kids' portions) and served in hollowed-out halves.

As the story goes, the Maya served this dish to the Spaniards, calling it papadzules, which means "food for the lords."

Complement this meatless supper with a chopped romaine and sliced avocado salad, followed by orange sorbet with nut cookies for dessert.

You can make the soufflés 4 hours ahead (keep at room temperature). Put in a 375°F oven for 8 minutes to reheat. Active time: 45 min Start to finish: 1 hr

Steve Silverman of South Burlington, Vermont, writes: "I consider myself more of a baker than a cook. When my kids were in elementary school and the only bread available at the supermarket was plain and white, I started baking. At one point, I was making five to ten loaves a week. But now I'm known for my challahs, which I give as presents during the holidays." This crunchy, not-too-sweet granola makes a terrific breakfast served with nonfat milk, or a delicious snack on its own.

Omelette Pomme Colette Jan Case of Cornelius, Oregon, writes: "A jar of confiture de lait, a caramel-like sauce made from whole milk and sugar, along with some fallen apples found on a morning walk after my return home from France, where I spent three perfectly glorious months, inspired this omelet." We substituted dulce de leche for the confiture de lait because it is more readily available in the U.S.

Serve with: French fries or potato chips, and steamed broccoli.