Brunch

"When I was a kid, corn was often served with the turkey dinner in our house," says Jim Fobel, cookbook author. "Even though corn season was over, my mom thought that it seemed appropriate for the meal. Here, I've used corn to make little pancakes. The good news is that they can be made a day ahead and then rewarmed in the oven just before serving."

At La Porteña, an Argentine restaurant in Jackson Heights, New York, spicy chorizo sausage is used to give this frittata-style omelet its heat. If you can't find chorizo, hot Italian sausage makes a nice substitute.

Reduced-fat cream cheese gives this dish a nice texture. Put out some sliced melon with grapes, and offer coffee and orange juice.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Purchase a roasted turkey leg or whole chicken at your market. This is also a great use for leftover turkey.

Dorothy Williams of Vancouver, British Columbia, writes: "To celebrate our 25th wedding anniversary, my husband and I spent a week in Victoria, British Columbia. We particularly enjoyed Abigail's Hotel, where we had some delicious carrot-coconut cupcakes." For a lovely breakfast muffin, omit the cream cheese frosting.

(Batido) This milk shake is a Puerto Rican and Cuban favorite; Palacio de Los Jugos on Flagler Street in Miami specializes in jugos and makes great tropical-fruit batidos. The fruit combinations are endless — try a mixture of strawberry and kiwi or guava and pineapple — and you can even use coconut milk instead of whole and spike with a shot of rum.

Here's a sophisticated but easy desert.

A great brunch treat.

This satisfying, old-fashioned cake has a delicious ripple of brown sugar and walnuts running through it.

Crunchy peanuts team up with peanut butter and caramel in this decadent candy bar-like sweet.