Brunch

Can be prepared in 45 minutes or less.

Subscribing to the theory that epicurean cooking should, ideally, be easy and inexpensive, I submit this recipe, which I obtained during the summer I taught school on Guam. It's for a dressing of mine that is excellent on fruit salads and even makes an outstanding dressing for coleslaw as part of a summer picnic. Can be prepared in 45 minutes or less.

Carrot cakes have been a part of American baking for years, and they remain a favorite dessert in the heartland. This version has a hint of orange from the juice and peel and lots of the rich cream cheese frosting that everyone expects (and loves). Thin orange peel strips make a pretty garnish.

These tempting, reduced-fat muffins are a nice way to get started in the morning.

In this easy starter, a mix of tangy blue cheese, chopped toasted walnuts and peppery arugula makes a delicious topping for baguette toasts.

Definitely not Ye Olde English Classic, but very delicious and very contemporary. Using store-bought sponge cake (ask for it at your supermarket bakery) or pound cakes simplifies assembly.

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If you choose to make this hash with eggs, you’ve got breakfast. Take away the eggs, pair it with a green salad, and dinner is served.

With the galette, offer radicchio tossed with black olives, toasted walnuts and a Sherry vinaigrette. Spoon some stewed rhubarb over vanilla ice cream to top off the meal.

You don't have to be in the kitchen at the crack of dawn to prepare a terrific breakfast. In this recipe the French toast is soaked overnight like bread pudding — in the morning all you need to do is add the topping and pop it in the oven. Serve it with coffee, juice, and fresh fruit and you've got a well-rounded way to start the day.

A wonderful brunch dish. You will need to begin preparing it a day before serving.