Brunch

A sweet-and-hot glaze dresses up purchased breakfast links. If you prefer extra spice, use the sausages labeled "hot and sweet links."

I'd say this is one of the most perfect American appetizers for a group: warm and creamy, full of flavor, easy and spreadable. Toasted pita triangles and crisp toasts are my favorite choices to offer guests to slather this rich mixture on. No matter what you select, you'll probably find this recipe as versatile as I do.

The rolls should be served warm, so reheat them in batches as platters need replenishing.

You'll need six baby loaf pans for this recipe. Look for disposable ones at the market.

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

Quickly sautéed shrimp over rice is a very old, traditional breakfast in the Carolina Low Country. But it would also make a nice quick-and-easy luncheon or supper dish, rounded out with a salad and maybe cornbread.

Toni Grekin of Deposit, New York, writes: "This recipe was given to me by my friend Barbara Leeds. It's wonderfully rich and overwhelmingly addictive." Active time: 30 min Start to finish: 2 1/2 hr

Tortilla à la Basquaise au Thon et à la Tapenade Use a deep 12-inch-diameter nonstick skillet to make this Spanish-style frittata.

Tyrenies Variation on a theme: These Kimolos cheese pies are one kind of dozens of similar cheese pies found throughout the Cyclades.

I prefer pork loin from the rib end of the loin because it has a little more fat and a better flavor.

This recipe comes from the Old Rittenhouse Inn in Bayfield, Wisconsin.

If you are new to making crêpes, you may want to make an extra half batch of batter to allow for a few imperfect crêpes.