Easy

Redzepi uses whatever foraged mushrooms he finds to make this rich ragout; feel free to do the same while foraging at your local farmers' market or supermarket. Omit the oysters and lardo (used here in place of Speck), if desired.

Martin Cate, owner of the rum-centric Smuggler's Cove bar in San Francisco, shares his spiced rum recipe below. The secret: Start with good rum, and don't overinfuse the mixture.

This waffle recipe is a ham and cheese sandwich disguised as the greatest brunch dish of all time.

Nadine Levy Redzepi created this incredibly rich, moist cake. "Fat with fat—what could be better?" asks her husband. Serve it for dessert or with coffee or tea for breakfast.

We cook our chicken in two phases to keep the skin taut and the flesh moist and juicy.

South Indian rice is parboiled during processing, which creates a more nutritious but harder grain that needs to be boiled like pasta for 40 minutes. The grains are puffy and separate, and they absorb the curries beautifully. Indian parboiled rice can be ordered from iShopIndian.com; but if this type is not available, American-style converted rice or regular long-grain white rice are both good substitutes. (North Indian basmati rice would not be served at a Sadhya.) This recipe is part of our menu for Sadhya, a South Indian feast.

Sometimes we spread jam between the layers; other times we simply dust the cake with powdered sugar.

Stephen Cole, bartender at The Barrelhouse Flat in Chicago, created this dressed-up take on the classic gin and tonic for our story Spring Cocktails Perfect for Brunch. While you should feel free to use your favorite gin, for this absinthe-laced cocktail, Cole suggests trying Hayman's Old Tom Gin, which is slightly sweeter than more traditional English dry gin.

We use fresh lemon juice for this vinaigrette as often as we do vinegar.

Sean Traynor, bartender at The Windsor in Phoenix, Arizona, created this crisp, beautifully hued cocktail for our story Spring Cocktails Perfect for Brunch. Sparkling wine is often used to top off a drink, but in this case Traynor mixes it with the rest of the ingredients in the cocktail shaker. The reason? He's using it more for its acidity and flavor than effervescence. For pure peach flavor, Traynor insists on a true peach-based liqueur, so put away the peach Schnapps; he recommends Sathenay Crème de Pêche de Vigne Liqueur, Rothman & Winter Orchard Peach Liqueur, or Massenez Crème de Pêche.

I grew up on green beans thoren, and while I'll never tire of its crunchy deliciousness, I think adding corn makes it even better. And even though people don't often associate stir-fries with Indian cooking, this dish is a favorite in Kerala. It's a combination of diced vegetables and coconut, but the key is moistening the coconut so it can soak up the ground spices first. This recipe is part of our menu for Sadhya, a South Indian feast.

Jim Lahey keeps these moist by adding grated boiled potato.

Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.

The heat chars the edges of the romaine leaves and softens the inner layers.

We love the way these quickly pickled, supercrisp pears play off the briny and intense kimchi.

A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.

In North India these legume wafers are called papad and are dry-roasted over a flame, but in the South they are deep-fried until they form lots of air bubbles and become light and puffy. They are sold in many flavors, but plain is preferred in Kerala. Pappadams are always part of a Sadhya: You crush one up and mix it together with rice, dhal, and ghee. The pappadam helps to bind all the ingredients together so you can form balls when eating with your hand. Store-bought wafers are used almost exclusively by Indian cooks because the traditional recipes are labor-intensive and require days of drying in the hot sun. This recipe is part of our menu for Sadhya, a South Indian feast.

Sure, you can mix it with cola, but we prefer our spiced rum in a proper cocktail like the Kona Swizzle, a floral riff on the classic Queen's Park Swizzle, Created by New York city bartender Brian Miller.

When gooseberries are in season, Redzepi juices them to flavor this dish. Verjus (a tart bottled juice made from unripe grapes) or a combination of white grape juice and cider vinegar make great substitutes.

The beauty of this salad is that it is vibrant proof that some terrific ingredients simply deserve each other, even if the partnership doesn't come to mind immediately. A cookbook-writing friend came to the restaurant one day, ordered this asparagus and avocado combo, tasted it, and kept muttering, "Genius, genius!" Not me. Nature did it.