Brunch

A fine choice for a spring menu, although good whenever you can find fresh asparagus, this frittata has an especially nice flavor because the asparagus and leeks are roasted and caramelized before being added. If you like, roast the vegetables a day ahead of time and refrigerate them until ready to use.

These flaky scones can be made the morning of your party.

We use a store-bought crust in this tart for ease.

Maytag Blue cheese, made by the same family that became world famous for its appliances, is handmade from cow's milk and has a peppery, piquant flavor. Start this sandwich about an hour in advance so the chicken has time to marinate. This is an easy recipe to double or triple for a larger group, and the chicken can be made ahead. I like to serve this sandwich on raisin pumpernickel bread, but feel free to use another favorite loaf.

A generous handful of mint leaves adds a tongue-tingling surprise, reinforcing this salad's zesty freshness.

If you have difficulty finding buster crabs or small soft shells, you can use large soft shell crabs, quartered, and they'll still make a great dish.

Here's a whole-grain update of that longtime British favorite, the scone. Serve it with hot tea at any time of the day or evening.

If you make this whole recipe, you will have enough to feed a crowd, plus you will have half of a pineapple and perhaps half of a papaya left over. The salsa is especially good atop grilled chicken or fish.

These buns can be assembled the night before, needing only a final rise before baking.

Here's a soufflé that can stand up for itself. Michel Richard, of Citronelle in Washington, D.C., ignores tales about soufflés that collapse when the oven is opened (a myth). Instead, he focuses on what matters: a well-seasoned base that infuses the soufflé with flavor, and properly whipped whites that achieve optimum volume as they bake. Whip the whites until firm, but stop before they get too stiff, says Richard, or the soufflé will be grainy. And quell your jitters with his 21st-century trick: Add xanthan gum to the whites. It acts as a stabilizer— resulting in the most dramatic soufflé we've made in a while.

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

A simple addition to the master dough results in deliciously scented rolls.

Swedish pearl sugar stands in for coarse salt in this sweet take on the soft pretzel.

This versatile dough is ideally made in a stand mixer, but a food processor works surprisingly well, too.

Get extra-festive with this buttery loaf studded with colorful eggs.

These tasty tarts are easy to bring to a picnic or potluck dinner. Serve one for dessert—and one for breakfast the next day. Dried California apricots are dark orange and have a tangier, more intense flavor than Turkish ones.

No cream is necessary in this soup, just vegetables and broth puréed to velvety perfection.

Skip the scones and biscuits for brunch; serve this sweet and beautiful take on focaccia instead.