Brunch

Purchase high-quality pistachios, and pick through the nuts for the greenest ones. After roasting, rub the nuts between your palms to eliminate as much of the brown skin as possible.

This sauce can be made 2 days ahead and refrigerated in an airtight container. Reheat over medium-low heat, or bring to room temperature before serving.

If you are using pasteurized egg whites, you do not need to heat them before beating with the sugar and cream of tartar or coarse salt.

If at any point the dough gets too soft to work with or begins to shrink, refrigerate for 15 minutes before proceeding.

The crêpes can be made 1 day ahead and refrigerated, wrapped in plastic wrap. To reheat, wrap them in foil and warm in a 200°F oven.

For crisp browned potatoes, avoid crowding the pan when sauteéing.

This recipe can be made a day ahead and refrigerated; reheat before serving.

Frozen lima beans may be substituted for fava beans; start with the second step.

The grainy mustard and bacon dressing is best when made and served immediately. The artichokes, however, can be prepared in advance.

After cooking the onion rings, keep them warm in a 200°F oven while you finish the remaining batches.

Water or stock can be substituted for any or all of the milk, but milk makes a creamier polenta.