Brunch

Serve this newfangled main-course salad with a crisp flatbread, such as lavash, and white wine or rosé spritzers.

The traditional egg and spinach dish is embellished with smoked turkey and porcini mushrooms.

This classic egg and potato dish is called a tortilla in Spain. Serve it warm or at room temperature for breakfast or at brunch.

These lightly baked tomatoes are served with brunch at Sarabeth's restaurant in New York.

In this recipe, applesauce is used instead of butter to cut back on the fat.

The recipe yields two Texas-size portions or four servings for smaller appetites.

Because the torte is so rich, a small piece really satisfies. Start preparing this the day before you plan to serve it.

Named for the famous resort island in the Bay of Naples, this chocolate nut cake is one of Italy's few chocolate desserts. It's a specialty of all the fancy pastry shops in Chiaia, the district of Naples closest to the dock where the ferries leave for Capri. The cake is often decorated with a stencil of the island and of a solitary palm tree.

Scones are the classic tea and coffee partner. Tiny and elegant for a silver-service tea or as large as a fist, they're everyone's favorite served warm, split and spread with butter or whipped cream and jam.

Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Can be prepared in 45 minutes or less.

This fragrant bread is great plain or toasted, and it makes a delicious accompaniment to any hearty soup.

This homey, comforting cereal is like warm granola, especially with the crunchy honey-toasted walnut topping.

Perfect for any holiday breakfast or brunch.