Brunch

Spicy adobo and cheese are cooled by tomato and cabbage on this eat-anytime breakfast. —Goldman

Rich in protein, essential fatty acids and fiber, chia seeds are harvested from Salvia hispanica, a herbaceous plant native to central Mexico that was as an important food source of the Mayans and Aztecs.

This yogurt mousse is an exercise in nostalgia for me, evocative of two different memories. The first is recent: cold lassi spiked with cardamom, a favorite drink at Indian restaurants. The musky flavor of cardamom just plays well with the tangy, refreshing taste of yogurt. And so does honey, which brings me to my second memory. My mother often served me and my siblings big bowls of plain yogurt with honey swirled in—it was a favorite summer lunch. I remember how the honey laced the yogurt in thick ropes of sweetness. This is a plain yet comforting dish, the two flavors marrying perfectly. I bring these three tastes together here in this dish, and finish it all off with fresh summer apricots. Top the finished mousse with apricot slices, or get fancy and pipe the chilled, set mousse into apricot halves and garnish with mint.

A fool is a simple, old-fashioned English dessert made with fruit folded into whipped cream. It is so light you could fool yourself into thinking it has no calories at all, and the layers of flavors are complex enough that it is satisfying without being filling. British accent is optional.

These light and airy biscuits owe their texture to three leavenings: yeast, baking soda, and baking powder.

Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. The enriched yeast dough is a snap to make and even easier to shape into decadent, delicious cinnamon rolls. Best of all, the rolls can be baked ahead and reheated for a fresh-from-the-oven breakfast treat. For more on cinnamon rolls, including tips from Malgieri, see Classic Recipes: Cinnamon Rolls.

These wraps work well as a dinner party dish—either as a starter or as a main course with side dishes, such as warm potato salad or sautéed leeks with zucchini, alongside. You can assemble them beforehand and then bake them when your guests arrive, making for a more relaxing evening for you.

A delightful option for a mid-morning snack or brunch, our Teff Banana Bread is also gluten-free and dairy-free. We slice ours with a serrated knife, first lengthwise down the middle and then across into 12 slices, for a total of 24 one-ounce servings per loaf.

Everyone needs one quick, easy, go-to recipe that looks and tastes like a million bucks. These eggs work like a charm: the fragrant truffle oil adds rich, sexy appeal, and a sprinkle of black lava salt lends an elegant finish. Make them super bling by adding a tiny flake of edible 24k gold leaf to each.

Kids and grown-ups alike will be charmed by the Seussian whimsy of these delicious deviled eggs; Sam-I-Am won't have to ask you twice whether you'd like these! If you have a favorite pesto recipe, by all means, use it in the filling.

Cake doughnuts are fried, not baked, at your local doughnut shop. But this recipe bakes up just as delicious, and cleanup is far easier, not to mention a bit less guilt-inducing. This batter also bakes up beautifully in an electric doughnut maker. Note: To get the proper doughnut shape when baking cake doughnuts, you do need a doughnut pan with a rounded bottom to each cup and a post through the middle. Baking them on a flat baking sheet will result in flat-bottomed half-doughnuts. If you don't have a doughnut pan, you can make the same batter and bake it in a muffin tin for doughnut-flavored muffins. The batter also works great with a mini-muffin pan for bite-size treats.

Making these subtly spiced cake doughnuts is so easy and quick. They are the perfect pairing with coffee, in the morning or even for dessert.

There are two kinds of crullers: hand-twisted cake doughnuts, which are more akin to maple bars; and French crullers made with pâte à choux, which are lighter than air, with all sorts of nooks and crannies to hold onto their light honey glaze. These crullers, one of my family's favorites, are the latter. Note: Undercooked crullers will collapse while cooling, so observe the first one and if this happens, increase your frying time (and check your oil temperature) for the rest.

It's foolproof to make—just add everything and bake—but you'll look like a rock star when you serve it. -Scott

Parve Although the Bible orders us to feast, the cooks in the house need food that is easy to prepare, especially on Passover eve. Mushrooms have always been a focus of Jewish food and this foragers' pie would be perfect for a pre-seder meal, when eating matzo and other flours is forbidden and the Passover meal is still hours away. This dish will also suit vegetarians as a main course for Passover.

Parve Todd: To me, gefilte fish out of a jar is an abomination, but my version, basically an interpretation of the French quenelles be brochet, is cheftastic. Choosing between the two is a no-brainer, in my opinion (see Gefilte Fish: Jarred or Fresh? below). I prefer to use rockfish, otherwise known as sea bass, for gefilte fish because it is indigenous to the Chesapeake region. I blend it with pike and flounder, but you could use any combination of the three. Any white, non-oily fish will do for that matter. I've even made them with salmon; the light pink color makes a nice change of pace. It's best to poach the fish balls a day ahead of time so they can rest in their cooking liquid for several hours. They can be eaten cold, but Ellen and I like to serve them warm—they make a great, non-meat brunch entrée.

Your brunch guests will never know this is diet-friendly. Steak, lentils and an egg deliver 30 grams of metabolism-revving protein per serving.

This is an old favorite and was, apart form pancakes, the only way my children would eat eggs. They called them 'poofle' eggs, although I can't remember why. They are known by many other names, some more logical than others, including knothole eggs, bird’s nest, Hollywood eggs, and one-eyed Jack.

This sausage uses chicken and schmaltz, along with plentiful sage, garlic, ginger and pepper. And salt of course—sausage needs salt. My optimal salt level is 1.75 percent, so I multiply the weight of the meat (in ounces or grams) by 0.0175 to get that amount of the salt needed (also in ounces or grams). If you like less salt take it back to 1.5%. This seasoning makes a great breakfast sausage as well as an excellent grilling sausage. If you have a sausage stuffer and like to link sausage, by all means stuff this sausage into casing. I like to cook this in patties and cook them either in a sauté pan or on the grill. The schmaltz can be replaced with pork fat or pork belly, if you have access to thighs but not schmaltz, but I think it's most intensely flavored using chicken fat. I'm fanatical about keeping sausage fixings cold all the way through the making, and I'm especially crazy about it here, because chicken fat is pourable at room temperature. Thus it's important to keep everything—the fat, the meat, even the seasonings—close to frozen while you're making this. I freeze the fat, cut it in chunks and then grind it frozen. After grinding this can be mixed by hand using a stiff spatula, dough spatula or wooden spoon, but a standing mixer with the paddle attachment works best. Either way, make sure the mixing bowl is cold.

There's nothing as delightful as a towering stack of fluffy pancakes. Unless those pancakes happen to be reminiscent of your favorite mint chocolate chip ice cream. The green food coloring here is optional but adds nicely to the appeal.

This harkens to those beloved jam-filled cookies that have been favorites in cookie jars for generations. This savory twist embellishes the dough with Parmesan cheese, the jam in question made with tomato and tart cherries. The jam recipe makes more than is needed for this batch of cookies, but it's not practical to make in smaller quantities. Extra will keep well in an airtight container in the refrigerator for up to 2 weeks. Spread it on turkey or ham sandwiches, slather it on chicken breasts before baking, or serve as an accompaniment to cheese. You can use dried cranberries in place of the dried tart cherries, if you like. For a short-cut version, you could nix making the jam here and simply use prepared plum or fig jam, or another minimally sweet jam.

Boxty are traditional potato pancakes that are particularly loved in the Northern counties. They can be served as a potato side dish rather than mashed or boiled potatoes or as part of an Irish Breakfast . This is my husband Isaac's take on boxty, he uses cream and not too much flour so they're good and rich.

People—not just the Irish—have been eating blood puddings for centuries, in cultures all around the world. No Irish fry is truly complete without at least a slice of black and a slice of white pudding. And it's not just for breakfast anymore. Talented Irish chefs have found ways to incorporate it into salads and main dishes. Black pudding recipe vary wildly throughout Ireland; some include barley, breadcrumbs, and flour, but oatmeal is the old-fashioned thickener. Be sure it's steel-cut or pinhead oatmeal, and cook it until just tender. Individual nubs of oats should be visible in the final product. Store-bought versions will always be made in sausage casings, unlike this recipe, packed into a loaf pan.
It is far easier to buy black pudding ready-made, and there are lots of artisan producers making truly worthy black versions. But if you're able to come into possession of fresh pig's blood, you'll be all set to make this recipe. And if not—well, you'll know precisely what a good black pudding should contain.