Brunch

Editor's note: The recipe and introductory text below are from The Joy of Cooking, 75th Anniversary Edition: 4500 Recipes for the Way We Cook Now by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006. This rich, spicy cheese spread appeared in some fashion in JOY from 1931 until the 1960s. The 1936 edition declared it "a grand cheese spread for hot or cold sandwiches."

This is an all-day project, but it's worth the work. The repeated risings give the yeast time to add extra flavor and moisture, a difference you'll definitely taste in the finished product. The recipe will make two large loaves, perfect for holiday entertaining, or eight small ones, great for gift-giving. Well wrapped, they'll keep for days, and slightly stale leftovers can be turned into delicious into French toast.

A crisp bread coating and savory serrano ham put a new spin on Eggs Florentine.

Who needs toast when you have golden croutons in this otherwise classic omelet?

Laden with chocolate, butter, and old-world charm, this babka is luscious served as dessert, with coffee, or as breakfast. While baking, the rich dough becomes incredibly tender, so it pulls apart in buttery pieces that melt in your mouth.

Drop scones are a boon for busy holiday bakers, since they're a snap to make and almost foolproof. These bake up light and fluffy. A touch of maple syrup and pieces of fig make them just sweet enough — ideal for breakfast or an afternoon snack.

There's something abundantly festive about the puffed dome of panettone bread. In this traditional Italian holiday favorite, a sweet yeast dough is studded with golden raisins and jewel-toned glacéed citron.

A savory take on noodle kugel, this beautiful dish is creamy on the inside with a golden-crisp crust. Using thin egg fettuccine rather than traditional short, wide egg noodles adds elegance.

You'll want to mix up a pitcher of this bubbly drink for its gorgeous ruby hue alone. It's a refreshing prelude to any holiday meal, and it goes so well with the parmesan puffs .

Classic taste, new look. The borders puff up beautifully to keep the filling in place.

Perfect for the morning after Thanksgiving.

Super-simple and super-satisfying — for breakfast, brunch, or supper.

A classic Christmas bread from one of Buenos Aires's most famous bakeries, Las Violetas.

This comforting side would also be great for brunch.

Editor's note: The recipe and introductory text below are from The Practical Guide to the New American Kitchen by Charlie Palmer.

Light in texture yet satisfyingly rich, this elegant one-dish brunch surprises with its earthy depth.

This recipe is adapted from Audrey Saunders, owner of Pegu Club in New York City. The slightly bubbly riff on the Bloody Mary goes wonderfully with Oysters on the Half Shell with Spicy Vinegar. For expert advice on pairing cocktails with food, click here. Editor's note: Saunders suggests that you use your favorite Bloody Mary recipe for this drink. In case you don't have one, we've provided one of our best.

Serve this granola with milk and sliced bananas or yogurt for breakfast, or sprinkle it over ice cream for dessert.