Egg

Domestic golden whitefish roe, much of which comes from the Great Lakes region, can also be used.

The Southwest’s favorite breakfast is often topped with a red sauce or salsa. This version has a tomatillo-based green (verde) sauce.

To make quick work of the slicing, simply stack the ham and cheese and cut into strips approximately 1 1/2 to 2 inches long and 1/4 inch wide. Serve with: Sourdough rolls. Dessert: Peaches drizzled with honey.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

The seeds of the Mexican tabasco chili were planted on Avery Island, Louisiana, in the mid 1800s, and in 1868, former New Orleans banker Edmund McIlhenny be gan experimenting with them. He created Tabasco sauce by mixing mashed chilies with salt, letting them age in oak barrels, then adding vinegar. Tabasco is so popular today that it often appears on restaurant tables right next to the salt and pepper. A good dose of the stuff puts the devil in these eggs.

Artichokes and truffle cream make these poached eggs an elegant brunch dish. If you use porcini (cèpes in French), leave the stems attached but trim the side and bottom of each stem well.

Serve with: Crusty French rolls and steamed new potatoes tossed with butter and chervil. Dessert: Meringues filled with purchased lemon curd and sprinkled with blueberries.

Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad.

This simple but highly seasoned breakfast, brunch or supper dish became fashionable during the craze for Tex-Mex food that began in the Southwest and California in the 1940s. Our recipe highlights tortillas that are currently available in a variety of flavors, like sun-dried tomato and jalapeño.

A tangy little appetizer (or go-with) that's a breeze to put together. Lemonade, soda or Pinot Grigio would be great with this menu.

In the cuisine of Spain, a tortilla is an open-face omelet.