Brunch

Similar to monkey bread, this is a great choice for brunch. Letting the dough rest overnight allows its flavor to develop into something wonderful.

The surging popularity of sandwich wraps and quick Mexican snacks like quesadillas has turned the flour tortilla, a staple once largely confined to northern Mexico, into something found in supermarkets across the United States. Of the store-bought varieties, we are big fans of those from Maria & Ricardo's Tortilla Factory (800-881-7040), available at high-end supermarkets such as Whole Foods and by mail order from the company. (Dry-toast them slightly to freshen before using.) That said, we are even bigger fans of homemade flour tortillas. Fragrant and slightly puffy, they fall squarely into the "staff of life" category.

Start the confit at least two weeks ahead. This would also be delicious on its own served with mashed potatoes.

Leftover ham in the fridge or sweet potatoes in the pantry? This clever brunch dish is the way to go.

This would be a crowd-pleasing addition to breakfast or brunch. The iced tea powder adds an intriguing background flavor.

Jennifer Wickes of Pine Beach, New Jersey, writes: "I grew up in Bermuda learning to make English sweets like these scones. You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall."

Creamy, cheesy, and light, this wonderful custard packs a few of the most delicious ingredients—sweet corn, earthy mushrooms, and spicy chorizo—into one amazingly satisfying dish.

Nothing beats buttery sweet rolls fresh from the oven—and you get the pleasure of filling your house with their warm, yeasty scent as they bake.

Frittata di Ricotta The best ricotta is a farmer's jewel—thick, tangy, and, contrary to health regulations, unpasteurized. But we eat it anyway, at room temperature with a spoon, like kids skimming cream off the top of milk. Around Garfagnana, the mountain town where my mom grew up, this frittata is a staple, but is never served as an individual dish; the frittatas they made were huge and were sliced into single servings. You can't beat it for a buffet. It's also great with tomato sauce on top. Make sure to use the highest quality ricotta you can find.

Grillades The grillades served with Baked Cheese Grits make for perfect comfort food — breakfast, lunch, or dinner.

Farro is often said to be the Italian word for "spelt," but it is actually a different strain of wheat.

Every visitor to Paumanok Vineyards enjoys a warm welcome from owners Ursula and Charles Massoud. She learned viticulture in her parents' vineyards in Germany; he taught himself to make wine when his job with IBM took the family to the Middle East. Ursula, who is known for her outstanding comfort food, pairs Paumanok's semi-dry Riesling with an onion tart she makes at harvest time. "It's traditional in my hometown to serve it when the Riesling juice is still fermenting. The sweetness of the onions matches the sweetness of the new wine."

The grits mixture will almost fill the entire baking dish and will puff up when baking, but don't worry — it won't overflow. Also, switching sides, these grits can take the place of mashed potatoes anytime.