Brunch

This is an American-style Italian frittata or Spanish tortilla, an open-faced omelet that's a great last-minute brunch dish. The potato chips are layered throughout yet still retain their firm texture. (You don't even need to add salt to the eggs, because the potato chips provide the seasoning.) You can enjoy this warm or at room temperature, with sour cream on the side. Or if you're a ketchup-on-your-eggs person, use the San Marzano ketchup. (After I came up with this dish, I saw similar versions done by José Andrés and Ferran Adrià. A good idea is a good idea no matter how many people come up with it.)

If I entered a competitive-eating contest, it'd be one for pancakes. I like mine crispy edged, yet soft and tender inside. After years of tinkering, I've found that the best way to get this texture is to start with a fresh pancake batter, but you don't even have to make it yourself. (I love the buttermilk-based Robby's pancake mix available at RobbysPancakeMix.com or Amazon.) If you can, let the batter sit overnight in the refrigerator to hydrate and swell—that extra time makes for the fluffiest pancakes, I promise you. I love the play of the sweet maple syrup with the creamy, slightly bitter nature of the coffee butter in this recipe.

We offer so many mouthwatering buttery, sugary, fruity, chocolaty sweet breakfast treats in the morning that it can be almost impossible to choose just one ("I'll have one of each" is a common humorous request from new customers). That is, unless you're one of those people who need to start off the day with eggs or bacon or anything not sweet. For those customers, we've created the ultimate quick grab-'n'-go breakfast using items we already have in-house: brioche dough, cheese, breakfast meats, and eggs. The dough, after an overnight rest in the refrigerator during which it develops flavor, is stretched and pulled like you would a pizza dough to make a flat round. I've suggested a few of our best topping combinations here, but feel free to use whatever mixture of meats, cheeses, and vegetables you prefer. The egg on top is what makes the pizza shine. After creating a border of meats and vegetables around the edge of each brioche circle, you bake the pizzas about halfway through. Then you crack a whole egg in the middle of each one, blanket them with cheese, and bake until the eggs are just barely set. It's a bit of a messy breakfast, but you won't care once you taste how good it is.

Smoked Salmon, Hard-Boiled Egg, Tomatoes, Greens and Caper-Onion Mayo This is another one of those fabulous "adult sandwiches." It's hearty enough to pack for work, yet it's perfectly appropriate for a luncheon or brunch. The hardest part of this recipe is assembling the ingredients: that's how easy it is, yet it tastes like a gourmet sandwich you'd find on a restaurant menu or at a specialty deli. Thanks to the salmon, the sandwich is loaded with omega-3 fatty acids that our body can't make on its own; it's high in protein and delivers a whopping amount of nutrients per calorie. In other words, it's the heavyweight nutrition champ of sandwiches!

Paper-thin crepes aren't so fussy. "They're almost simpler than pancakes," says pastry chef Garrelts.

Peruvian Doughnuts These doughnuts were inspired by the ones at Bolivar, the restaurant in New York City where I got my first professional experience cooking Peruvian food. The picarones at Bolivar were made with sweet potato and served with an anise-scented syrup; at Chifa we use pumpkin purée and serve them with a fragrant infused honey that features star anise as well as bay leaf and cinnamon. Any leftover honey can be used anywhere you would use regular honey; store it in an airtight container at room temperature.

Yuca Bread with Queso Fresco The ratio of flour to cheese seems crazy, but it works. Serve the bread hot (for a spongy texture) or warm (for a denser interior with the dough settling more and forming air pockets).

Everything about this breakfast is big—big tastes, big portion, and big satisfaction. The only small thing is the effort you need to make it. This soft flour tortilla stuffed with goodies—savory beans, scrambled eggs, spicy salsa, melting cheese, rich avocado, and tangy sour cream—is just the right size to keep you going all morning without weighing you down.

Spicy adobo and cheese are cooled by tomato and cabbage on this eat-anytime breakfast. —Goldman

Rich in protein, essential fatty acids and fiber, chia seeds are harvested from Salvia hispanica, a herbaceous plant native to central Mexico that was as an important food source of the Mayans and Aztecs.

This yogurt mousse is an exercise in nostalgia for me, evocative of two different memories. The first is recent: cold lassi spiked with cardamom, a favorite drink at Indian restaurants. The musky flavor of cardamom just plays well with the tangy, refreshing taste of yogurt. And so does honey, which brings me to my second memory. My mother often served me and my siblings big bowls of plain yogurt with honey swirled in—it was a favorite summer lunch. I remember how the honey laced the yogurt in thick ropes of sweetness. This is a plain yet comforting dish, the two flavors marrying perfectly. I bring these three tastes together here in this dish, and finish it all off with fresh summer apricots. Top the finished mousse with apricot slices, or get fancy and pipe the chilled, set mousse into apricot halves and garnish with mint.

This recipe proves that streusel makes everything better.

A fool is a simple, old-fashioned English dessert made with fruit folded into whipped cream. It is so light you could fool yourself into thinking it has no calories at all, and the layers of flavors are complex enough that it is satisfying without being filling. British accent is optional.

These light and airy biscuits owe their texture to three leavenings: yeast, baking soda, and baking powder.

Chef Kenney often makes these crepe-like pancakes for his family on the weekend. He couldn't resist including them in this menu as a shout-out to Jack Johnson's 2005 song "Banana Pancakes."

"Paris chef Alain Passard, who is famous for unusual pairings, inspired this dish." —Chris Morocco, associate food editor

This also makes a great dinner for one; just cut the ingredients in half.

Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning.