Brunch

There are fluffy eggs, melting cheese, and golden hash browns in every bite of this one-dish meal. It makes a good stand-in for quiche, with potatoes acting as a crust.

Inspired by the street food in the grand plaza of Marrakech, food editor Ruth Cousineau recasts the sandwich.

Editor's note: The recipe and introductory text below are from The Skinny: How to Fit Into Your Little Black Dress Forever by Melissa Clark and Robin Aronson. Use a soft whole grain loaf for this recipe — anything crusty or crunchy would distract from the smooth, custardy texture of the French toast. Papayas are an underappreciated fruit that deserve more play. We chose to pair them with this recipe because their juicy, bright flavor is a nice contrast to the fried bread, and, well, because we love them. But feel free to substitute whatever fruit you like.

East meets West in this dessert version of the spring roll.

Top this hearty vegetarian omelet with sour cream and chopped red onion. Serve with warm tortillas.

Forget pie: Strawberry and rhubarb are together again in a whole new way. (Use purchased crepes if you're short on time.)

Start preparing this one day before serving — it needs to chill overnight.

These flavorful pancakes make a great breakfast (drizzled with maple syrup) or appetizer (topped with chives).

Perfect for entertaining, this gorgeous torta—sheets of delicate crespelle layered with rich besciamella and sweet Italian sausage—won't disappoint. You'll be deliciously rewarded for your effort.

At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso—a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè Sicilia almond paste, though pricey, is worth it: Incredibly moist and possessing a delicate floral quality, it tastes so pure that we actually eat it by the spoonful.)

For a vegetarian version, substitute Soyrizo for the chorizo.

Editor's note: The recipe and introductory text below are from The Glory of Southern Cooking by James Villas. As Villas explains, hoppin' John is eaten on New Year's Day because black-eyed peas look like coins and are considered lucky. Wanna know why this age-old dish of black-eyed peas and rice is eaten all over the South on New Year's Day to bring good luck? Because the peas look like little coins that swell when cooked, that's why. (Some say for ultimate success and prosperity, you should eat exactly 365 peas.) Stories abound about the obscure origins of the name hoppin' John, one being that, in antebellum days, a certain lame black cook named John hopped about a plantation kitchen on one leg while preparing the dish. Of course, the debate rages from region to region over the correct approaches to hoppin' John. Must the peas be served with rice? Should they actually be cooked with rice? Are tomatoes a key ingredient, and if so, should they be stewed and spooned over the peas and rice or simply chopped raw over the top? Should the peas be cooked till they're almost mushy or just al dente? Herbs added? Everything cooked in a saucepan or cast–iron skillet? Here's the way I do hoppin' John, which is wonderful with baked spareribs or braised country ham or chitlins — or anything else you can think of.

Brunch and dessert collide in this delicious dish.