Brunch

How it fights fat Prosciutto's protein helps build calorie-blasting lean muscle, and the fiber in melon begins to fill you up so you can slow down and savor the next two delicious courses but not overdo it. Now that's a smart start!

Brace yourself for an unbelievably adorable, moist, and perfectly sweet donut that will leave you breathless and endlessly happy. We're going to bake them, not deep-fry them! If you're OK with sugar, this should be your go-to recipe, as it yields a fantastically crispy outside that secures the light, pillowy inside. The donut here is shown with the cinnamon sugar topping .

From cornbread slathered with jam to peanut butter and jelly, there are few things closer to my heart than the combination of salty and sweet. After I’d worked out the pancake recipe, it occurred to me—by way of an Eggo-heavy childhood—that a waffle recipe would be the perfect opportunity to explore salty-sweet in depth. Personally I find that a dollop of coconut oil and a sprinkle of salt on each waffle before the Agave Maple Syrup is perfect. Even more perfect? Making them chocolate-chipped! The next time you’re roaming the grocery store aisles and you happen—accidentally or otherwise—onto that wonderful section stuffed with every known variety of organic and sweetened and unsweetened and flavored chocolate, make sure to attack it full force. Then head immediately for the vegan whipped cream and pick it up. Find some vegan powdered sugar and place it in your basket. Load these groceries into your trunk or into your little go-cart to push home and get on your phone and offer up your waffle-making services to anyone willing to clean up the mess you’re about to make.

Chef Dale Van Sky's healthful version of the classic cuts out butter and adds fruit for a sweet, crunchy start to the morning (or afternoon, if that's more your style).

Sesame oil and rice vinegar spin the caprese eastward.

I'm not the first to think of this variation on everyone's favorite campfire sweet, but I'm willing to pit mine against anyone else's! This is a win-win s'more because not only does it turn a beloved but messy dessert into something spectacular—and easy—for any time of year, but it also frees you from having to fire up the grill to reach chocolate-marshmallow nirvana. Even better, you can secretly feel good knowing you are upping everyone's fiber with 100 percent whole-wheat crêpes (you can't say that about graham crackers), yet the crêpes are so tender and have such a deliciously nutty flavor that you'd never guess they're actually good for you. The marshmallow filling may be homemade or store-bought. Raspberries are optional, but I bet you'll find they add a welcome hit of color and tang. Intrigued by the whole-wheat flour in the crêpes? Read my rant about white flour and my tips for using whole-wheat flour on the Gourmet Live blog. Then check out the 05.11.11 issue of Gourmet Live to read about my on-again, off-again affair with crêpes.

Serve these refreshing beer-and-lime coolers over ice.

I've enjoyed oats a thousand different ways in my life, and this is my favorite. A layer of fruit lines the base of a well-buttered baking dish. The fruit is then topped with a blend of rolled oats, nuts, and spices. A wet mixture of milk, egg, melted butter, and vanilla is drizzled over the dry ingredients before baking to a golden-topped, fruit-scented finish. Be sure to use rolled oats and not instant oats.

SHERYL: The first time Wyatt had one of Chuck's zucchini muffins it was as if he'd died and gone to muffin heaven. I was thrilled, of course, because I knew he was actually eating zucchini without the fuss factor. Now, the first thing out of his mouth every morning is, "I want a keenie muffin!" Being the creature of habit that he is, I believe he would start every day with one of Chuck's muffins, and the nice thing about it is that Mommy can make them, too!

If you've got a handful of eggs in your fridge, you're halfway to making one of our favorite weeknight dishes, the versatile frittata. We like the earthy combination of peppers and mushrooms, though any combination of sautéed vegetables, herbs, and cheese will work.

We're big fans of associate food editor Mary-Frances Heck's method for poaching eggs in the microwave.

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

Puff pastry is a boon for the solo cook. You can keep it frozen, then defrost and cut off enough for just one serving, refreezing the rest. I’ve been known to make my own puff pastry, but Dufour makes such high-quality, all-butter dough that I rarely get my hands dirty with the homemade stuff anymore. (It’s available in many parts of the country, but is not as widely available as puff pastry by Pepperidge Farm, which I like less because it uses shortening.) Now in the middle of winter, when the memory of fresh cherries and other pie fruit is a distant memory, I can combine dried cherries, almonds, and Mulled Wine Syrup (page 6) on a simple piece of puff pastry and bake up a tart that seems like the essence of summer.

I love a good corn muffin, and nobody makes one better than Loic Feillet of Panorama Baking in Alexandria, Virginia. The muffin is so good, in fact—moist and studded with chewy little bits of corn—that as soon as I tasted it, I knew I’d incorporate it into an egg dish. The muffin reminded me of an artisanal English muffin, and I just happened to be working on a Mexican variation of eggs Benedict. How perfect! The corn muffin would replace the traditional corn tortilla in huevos rancheros, and I’d poach instead of fry the eggs. Immediately, I had a dish worthy of the muffin, but best of all, even a lesser muffin tastes great when capped off with these ingredients.

When I was a single gal in NYC and my parents lived in Westchester, we used to meet almost halfway for dinner at Gus's in Harrison, new york. It is a great bar serving delicious seafood and their salad was my favorite—red wine vinaigrette with big hunks of blue cheese. We were always a blue cheese—loving family and my version, with a creamy base (can't compete with Gus!), is fantastic on a wedge of iceberg lettuce or as a dip. It lasts for a good week in the fridge as well.

I think we all play favorites in the kitchen; I know I do. One day I am all over my Tahini-Lemon-Yogurt Dressing, dreaming up salads and dishes that would marry well with its salty tang. Then, suddenly, I abandon it in favor of another dressing and another direction. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!

Golden crisp on the outside yet tender on the inside, here is the ultimate in French toast. The additional egg yolks give extra richness, body, and color to this twist on the classic. This recipe is perfect for entertaining because it's made the day before. Simply fry and serve in the morning.

Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great way to use up leftover grilled pork . As soon as someone finds out about my Cuban background, a Cuban sandwich question is never far away. It's no wonder, since Cuban sandwiches have recently popped up on menus all over the country. While many have gotten close to re-creating the real thing, I feel most miss the mark. So here is a step-by-step guide to creating an authentic sandwich Cubano. This is also a great way to use up the leftovers from your Cuban pig roast!

English pancakes are different from American pancakes. They are much thinner and contain no leavening. They are closer to a French Crepe, only slightly thicker. Traditionally they are served on Shrove Tuesday, but are enjoyed year-around. They are best served straight from the pan. In my house the race is to try and make them faster than my children can eat them.