Brunch

Hangtown Fry This omelet hails from Hangtown, a town northeast of Sacramento that was named for the notorious hangings once held there (it's now called Placerville). The dish seems to have come into existence during the Gold Rush, as the high-priced breakfast of a lucky miner, and later became a specialty at San Francisco's Tadich Grill. It is traditionally served with bacon.

Complete this one with cherry tomatoes, potato chips, and lemonade.

These hot dog buns look very much like éclairs, which is no coincidence — they're made from pâte à choux instead of yeast dough. For more information about making pâte à choux, see If the Choux Fits Active time: 45 min Start to finish: 1 1/4 hr

This pizza is made with no toppings other than oil and salt and should be served as a snack. It's not really a cracker, but it's crisper than focaccia. Active time: 25 min Start to finish: 25 min

"A friend of mine insisted I try the red bell pepper bisque at Ristorante Grano in Williamsville, a suburb of Buffalo," says Lucy Mitchell of Grand Island, New York. "I did, and now I'm hoping to prepare it at home."

Minus the ice cream, this delicate pudding makes a wonderfully indulgent breakfast.

The best smoothies are made with very ripe fruit. Mango, pineapple and banana team up with light coconut milk in this one.

This recipe can be prepared in 45 minutes or less.

Despite its name, this dish is not rice at all but noodles—and not even rice noodles but shimmering, transparent bean threads with lots of chicken flavor. Got that straight?

"I'm hoping to get the recipe for a terrific appetizer I tried at Hamiltons' at First & Main in Charlottesville, Virginia," says Sue Carter of Murieta, California. "The seafood fritters came with lettuce leaves (to wrap around the fritters) and a spicy sauce."

Along with croissants and pains au chocolat, these buns are ubiquitous in the morning bread basket that arrives after you order your express or café crème in Paris. It's the pastry cream that makes them unique. We used our favorite brioche recipe (by Sally Darr, a former gourmet editor) as the base.

Can be prepared in 45 minute or less.

A little of this sauce would be good over fish or steamed broccoli or cauliflower.

Can be prepared in 45 minutes or less.