Brunch

(Sformati di Asparagi e Parmigiano) Sformato, which is a cross between a savory custard and a soufflé, can be made from a number of different vegetables. Asparagus is ideal and a Tuscan favorite — particularly in April and May when it is at its best. Serve these puddings as a first course or as a side dish; or accompany them with a salad for brunch or a light supper.

Can be prepared in 45 minute or less.

A little of this sauce would be good over fish or steamed broccoli or cauliflower.

Can be prepared in 45 minutes or less.

Traditionally served with tea in the afternoon, scones are lovely at brunch, too.

At the restaurant, the hash comes with eggs, served either poached or over easy.

Can be prepared in 45 minutes or less.

A yellow pepper purée gives these egg white omelets color and tenderness without adding fat.

Capirotada The cheese in this recipe melts into the pudding and contributes more texture than flavor.

Chickpea fritters laced with rosemary are common in parts of France and Italy. For a terrific side dish that serves eight, top these latkes with a quick sauce made by stirring two tablespoons dried mint into one cup plain yogurt, and offer with fish. Or drizzle the latkes with pomegranate molasses (found at Middle Eastern markets and some supermarkets), and serve with meat or poultry.

Anadama bread, a traditional New England yeast bread made with cornmeal and molasses (said to have been created by a woman from Massachusetts named Anna), is the inspiration for the following muffins. Can be prepared in 45 minutes or less.

Active time: 25 min Start to finish: 45 min