Brunch

If you've ever woken up with a hangover, you know why egg sandwiches have earned their spot in the comfort-food canon. But the day-after staple can cure your dinnertime blues, too. The necessities: a runny yolk; soft, griddled bread; and something fresh to keep the fat attack in check. Once you've nailed these basics, it's about adding a few more elements for flair. This version, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the trick), and arugula for brightness and bite. Throw some avocado on there, or sliced ripe tomato, if you're in the mood. The point is, think savory, think seasonal, and wake up to a new reality.

Parve Although the Bible orders us to feast, the cooks in the house need food that is easy to prepare, especially on Passover eve. Mushrooms have always been a focus of Jewish food and this foragers' pie would be perfect for a pre-seder meal, when eating matzo and other flours is forbidden and the Passover meal is still hours away. This dish will also suit vegetarians as a main course for Passover.

Parve Todd: To me, gefilte fish out of a jar is an abomination, but my version, basically an interpretation of the French quenelles be brochet, is cheftastic. Choosing between the two is a no-brainer, in my opinion (see Gefilte Fish: Jarred or Fresh? below). I prefer to use rockfish, otherwise known as sea bass, for gefilte fish because it is indigenous to the Chesapeake region. I blend it with pike and flounder, but you could use any combination of the three. Any white, non-oily fish will do for that matter. I've even made them with salmon; the light pink color makes a nice change of pace. It's best to poach the fish balls a day ahead of time so they can rest in their cooking liquid for several hours. They can be eaten cold, but Ellen and I like to serve them warm—they make a great, non-meat brunch entrée.

Your brunch guests will never know this is diet-friendly. Steak, lentils and an egg deliver 30 grams of metabolism-revving protein per serving.

This is an old favorite and was, apart form pancakes, the only way my children would eat eggs. They called them 'poofle' eggs, although I can't remember why. They are known by many other names, some more logical than others, including knothole eggs, bird’s nest, Hollywood eggs, and one-eyed Jack.

This sausage uses chicken and schmaltz, along with plentiful sage, garlic, ginger and pepper. And salt of course—sausage needs salt. My optimal salt level is 1.75 percent, so I multiply the weight of the meat (in ounces or grams) by 0.0175 to get that amount of the salt needed (also in ounces or grams). If you like less salt take it back to 1.5%. This seasoning makes a great breakfast sausage as well as an excellent grilling sausage. If you have a sausage stuffer and like to link sausage, by all means stuff this sausage into casing. I like to cook this in patties and cook them either in a sauté pan or on the grill. The schmaltz can be replaced with pork fat or pork belly, if you have access to thighs but not schmaltz, but I think it's most intensely flavored using chicken fat. I'm fanatical about keeping sausage fixings cold all the way through the making, and I'm especially crazy about it here, because chicken fat is pourable at room temperature. Thus it's important to keep everything—the fat, the meat, even the seasonings—close to frozen while you're making this. I freeze the fat, cut it in chunks and then grind it frozen. After grinding this can be mixed by hand using a stiff spatula, dough spatula or wooden spoon, but a standing mixer with the paddle attachment works best. Either way, make sure the mixing bowl is cold.

Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.

There's nothing as delightful as a towering stack of fluffy pancakes. Unless those pancakes happen to be reminiscent of your favorite mint chocolate chip ice cream. The green food coloring here is optional but adds nicely to the appeal.

This harkens to those beloved jam-filled cookies that have been favorites in cookie jars for generations. This savory twist embellishes the dough with Parmesan cheese, the jam in question made with tomato and tart cherries. The jam recipe makes more than is needed for this batch of cookies, but it's not practical to make in smaller quantities. Extra will keep well in an airtight container in the refrigerator for up to 2 weeks. Spread it on turkey or ham sandwiches, slather it on chicken breasts before baking, or serve as an accompaniment to cheese. You can use dried cranberries in place of the dried tart cherries, if you like. For a short-cut version, you could nix making the jam here and simply use prepared plum or fig jam, or another minimally sweet jam.

Boxty are traditional potato pancakes that are particularly loved in the Northern counties. They can be served as a potato side dish rather than mashed or boiled potatoes or as part of an Irish Breakfast . This is my husband Isaac's take on boxty, he uses cream and not too much flour so they're good and rich.

People—not just the Irish—have been eating blood puddings for centuries, in cultures all around the world. No Irish fry is truly complete without at least a slice of black and a slice of white pudding. And it's not just for breakfast anymore. Talented Irish chefs have found ways to incorporate it into salads and main dishes. Black pudding recipe vary wildly throughout Ireland; some include barley, breadcrumbs, and flour, but oatmeal is the old-fashioned thickener. Be sure it's steel-cut or pinhead oatmeal, and cook it until just tender. Individual nubs of oats should be visible in the final product. Store-bought versions will always be made in sausage casings, unlike this recipe, packed into a loaf pan.
It is far easier to buy black pudding ready-made, and there are lots of artisan producers making truly worthy black versions. But if you're able to come into possession of fresh pig's blood, you'll be all set to make this recipe. And if not—well, you'll know precisely what a good black pudding should contain.

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

Rösti is a large potato pancake made famous by the Swiss. This version omits the speck, but feel free to add a slice under the cheese. Chilling parboiled potatoes makes the grating step easier.

Using an egg white adds crunch without calories.

Frittatas are excellent served warm or at room temperature, which means that this meatless main is a perfect do-ahead dish.

Company coming? Here’s an easy and elegant breakfast or brunch idea that your guests will really enjoy. It features puff pastry shells filled with egg, cheese, bacon and chopped chives!

Harissa is typically made with hot chiles and served with couscous. This herb-based spin is great with roasted vegetables, or as a rub for fish.

This is the Mexican equivalent to the American grilled-cheese or turkey sandwich, an everyday treat you throw together with what's left in the fridge. In Mexico, that's beans, cheese, and salsa. Though molletes are available in restaurants, they're definitely best made at home, when you can make sure to properly butter and toast the bread, add the right amount of beans and cheese, then melt that queso under the broiler.

Isn't brunch! Stick this strata in the oven as guests arrive.