Brunch

Cinnamon rolls are a family favorite. We used to make them with yeast and had to let them rise twice. But, while visiting Germany I found this faster method of making the dough. These are best eaten warm for optimal gooeyness (that’s the technical term). But don’t worry if they get cool, they reheat perfectly in the microwave. These are also really good with a cup of chopped pecans sprinkled in the bottom of the pan.

We always have bananas in our house, and therefore, we always seem to have a few that are too ripe to eat. What better way to use them up than to turn them into banana bread? Don’t let the color throw you. You can use bananas that are still all yellow, but you’ll need to mash them with a fork first to break them up. I actually prefer to use the ones that have a lot of brown spots or that are even almost totally black because they are very soft and mix in easily.

If you’ve never made crêpes before, you’ll find that it’s one of life’s most satisfying accomplishments. You spend a few minutes dipping, swirling, and flipping and end up with a neat stack of delicious crêpes. As with traditional pancakes, the first one is usually a dud, so don’t be discouraged. Once you’ve slid a few out of the frying pan, you’ll feel like a pro. This recipe can easily be doubled and they freeze beautifully, so there’s no reason not to keep an extra stack in the freezer for a last-minute crêpe fix.

I can’t say I make it a habit of, or admit to, meeting women online. But luckily for me, my first time was the charm. I fell for Heidi Swanson, who entices men (and women) with her gorgeous web site, www.101cookbooks.com. An accomplished photographer and cookbook author, her recipes are tried-and-true and are always accompanied by stunning photos and clever commentary. When we actually met, she was just as charming in person as online—which I hear makes me luckier than most of the other fellows out there. Here’s a recipe I’ve adapted from her site. It makes a healthy, delightfully crunchy topping for ice cream or frozen yogurt for dessert, and since the recipe makes a bit more than you might need, you can keep some on hand for a great breakfast treat as well.

Traditionally a Cantonese Lunar New Year treat, but now a standard dim sum offering, these remarkable football-shaped dumplings have a tender, crisp skin that yields to a wonderful sweet chewiness when you bite into them. Light brown sugar helps to color the dough during frying and adds a bit of sweetness—a contrast with the savory pork or vegetable filling. I usually avoid these dumplings (called haam sui gok in Cantonese) at dim sum restaurants because they tend to be leaden and overly greasy. However, made at home, they are irresistible. Make sure to prepare the filling before making the dough.

Freezing Bloody Mary mix into ice cubes is a cool idea I picked up when I worked at Modern Spirits Vodka. As the ice cubes melt, their red color “bleeds” into the vodka, creating a dazzling drink that changes with every passing moment. Just know that the first few sips are going to be heavy on the booze since the cold, carmine cubes are just starting to thaw, so be sure to use top-shelf vodka.

Several years ago, I took a culinary tour of Oaxaca, Mexico, run by my dear friend nancy Zaslavsky. While I knew I was in for some great food, I don’t think anything could have prepared me for the incredible marriage of flavors I found one morning in a bubbling hot cauldron of chilaquiles. I’ve used the memory of that momentous meal as inspiration for a Sriracha-tinged version that may not classify as traditional per se, but you know damn well it’s going to be delicious!.

A frittata is a thick Italian-style omelet that is chock-full of goodies; think of it as a quiche without a crust. Rather than cooking up a large version and cutting it into wedges as is often done, I prefer to make individual frittatas in a muffin pan. It cooks a bit faster, makes a great presentation, and couldn’t be easier to serve to your guests.

These little breakfast treats really put their ready-made store-bought counterparts to shame, and they couldn’t be easier to make. If you are watching your waistline or just aren’t partial to pork, ground chicken or turkey can certainly be used in its place. But with those leaner meats, exercise extra caution to avoid overcooking the patties and drying them out.

Grits are a true thing of beauty when properly cooked. Unfortunately, instant grits can never come close. If you’re really pressed for time, wait for a pleasant Sunday morning when you can afford those few extra minutes. Your patience will be rewarded.

These fiery little bites make a perfect hors d’oeuvre for a quaint Sunday brunch, but also make a fantastic anytime snack. The Sriracha gives the yolk a gorgeous orange hue that is sure to get your guests’ attention.

Micheladas, often called cheladas, are drinks made with beer, fresh lime juice, and sometimes chile. Micheladas especiales, or cubanas, use the same foundation but add Worcestershire sauce, hot sauce, and Maggy sauce, a popular seasoning that has a salty, caramelized, deep flavor. This raspado is inspired by these popular beverages.

The filling for these crêpes is made with mirin, a Japanese cooking wine made from sweet brown rice. You can find it at health food stores, Asian food stores, and possibly your local supermarket. This is a fabulous vegan dish, ideal for brunch.

These muffins are loaded with good-for-you veggies, fruits, and seeds—and they’re vegan, too. The silken tofu replaces the dairy and eggs, and adds moistness and protein for a tasty breakfast or afternoon snack.

I keep a batch of these low-fat muffins in my freezer at all times. They stand in as cupcakes when my daughter, Sofia, asks, “What’s for dessert?” For a quick and easy low-fat frosting, spread a little Greek-style yogurt over the top, drizzle with agave nectar, and add a sprinkle of cinnamon. Perfect!

These are some of my favorite muffins. The quinoa flour and cornmeal give them a beautiful golden color and a nice texture, a perfect combination with the juicy blueberries.

Chock full of whole grains, flaxseeds, and dried fruit, these delicious muffins are a tasty way to add fiber to your diet. Soaking the raisins and bran in the liquid ingredients helps keep the muffins moist.

Cranberry and orange is a classic, tangy flavor combination. Stock up and freeze fresh cranberries when in season for baking throughout the year. For a sweet and chewy alternative, try fruit-sweetened dried cranberries, which are similar to raisins.

These muffins are another way to add fiber and nutrient-rich veggies to your day. Pack a little more nutritional punch into this recipe by using organic canned pumpkin.

A little saying around my kitchen is “If it’s white, it’s just not right.” Many white products, espcially white sugar and white flour, have been processed to the point where they’ve been stripped of both color and nutrients. Nutritionists say these foods contain empty calories, meaning calories without meaningful amounts of vitamins, minerals, and other micronutrients. Empty calories aren’t a good idea for anyone, and they’re a definite no-no for people already dealing with diminished appetites. These muffins aren’t the monsters so often seen in bakeries—they’re smaller and healthier, but no less flavorful. The basic recipe, which is delicious on its own, is built on a foundation of spelt flour, agave nectar, and almonds, which are packed with nutrients. I’ve also provided a couple of variations below, for chocolate orange muffins and ginger lemon muffins; all three versions have one thing in common: They’re little bites of powerful joy!