Brunch

Terrific when served with vanilla or coffee ice cream, and a very appealing breakfast or snack cake on its own.

This simple appetizer is a clever blend of sweet, salty and tangy flavors.

We tested this recipe with a variety of cornmeal brands, all of which worked fine. Do not substitute polenta, however; it made the soufflé much too heavy.

Puntarelle (a Catalonian chicory) with anchovy dressing is a classic Roman dish. We have substituted celery for the puntarelle because the latter is not widely available in this country*. Active time: 45 min Start to finish: 1 3/4 hr

Part of the allure of this very grown-up dessert is its texture, which is softly set, rather than bouncy like Jell-O.

Although most bruschetta are savory, this sweet bruschetta is perfect for breakfast or dessert. Can be prepared in 45 minutes or less.

This dessert hits both sweet and savory notes. Aged balsamic vinegar has a syruplike consistency, so a little drizzle goes a long way. Active time: 15 min Start to finish: 15 min

Tidbits to serve with before-dinner drinks.

Elusively spiced, this bread is great spread with margarine or butter substitute or toasted for breakfast.

The idea for this salad came from Carlos Conrique, who worked at Billy Cross's cooking school in Morelia, a beautiful 16th-century Mexican town. Today, Conrique is a chef at the Blue Door, in Miami's Delano Hotel, where his dishes are still influenced by his childhood in Guadalajara.

These can be topped with caviar or smoked salmon for a special-occasion appetizer, but they are also good with fried eggs or as a side dish for grilled fish.

Can be prepared in 45 minutes or less.