Brunch
Pizza Marinara
A variation of this recipe is made by adding 4 to 6 anchovy fillets to the topping. In Rome, it is called pizza alla napoletana. In Naples, where all pizza is alla napoletana, it is called alla romana.
Lemon Cream Scones
The whipping cream that is added to these slightly sweet scones gives them a delicate texture, while the lemon peel and dried apricots add terrific flavor.
Caramel-Cognac Fondue
This indulgent Cognac-spiked dessert fondue is perfect for a romantic evening by the fire.
Zucchini Pancakes
This recipe can be prepared in 45 minutes or less. May require additional sitting time.
Cayenne-Spiked Crab Cakes
From coast to coast, diners in the eighties showed an insatiable appetite for crab cakes. Some chefs deep-fried them; others spiced them with Old Bay Seasoning. But the best crab cakes, like the ones here, let the sweet flavor of the crab predominate.
Mini Stuffed Potatoes
Whether you're watching the Super Bowl or just having friends over for a party, these potatoes are a great hors d'oeuvre. Feel free to double the recipe if you're expecting a big crowd.
By Lisa Chernick
Jalapeño-Monterey Jack Grits
"For my birthday," writes Cynthia Black of Kansas City, Missouri, "my husband took me to Big Cedar Lodge in Ridgedale. One night we ate dinner at Top of the Rock, a restaurant at the resort. As a side dish, they served incredible cheese and jalapeño grits."
This colorful side dish would be delicious with roast chicken, steak, or pork.
Sour Cream Maple Cake with Lemon Glaze
A wonderfully homey cake that's equally good with afternoon tea, after a meal, or for breakfast with a cup of Italian roast coffee. Maple sugar is available at some supermarkets and at many natural foods stores.
Challah French Toast with Berry Sauce
If you happen to find a brioche loaf, it also would make terrific French toast.
Active time: 20 min Start to finish: 30 min
Potato and Celery-Root Gratin with Smoked Haddock
Finnan Haddie Gratin
Active time: 40 min Start to finish: 2 1/4 hr
Tortilla Espanola
María de los Angeles Rodrguez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.