Brunch

Can be prepared in 45 minutes or less but requires additional unattended time.

Also nice over vanilla frozen yogurt.

At breakfast time, the hash is topped with poached eggs; on the bistro menu, it is served with crème fraîche.

Raisin-studded egg bread is nice for variety in this recipe. Soaking the bread in the batter a day ahead makes it even easier.

These berry-studded flapjacks are terrific topped with sweet butter and maple syrup and accompanied by bacon, ham or sausages. Big fans of molasses will want to pour a little extra over the pancakes.

(Sliced Potato Cake)

Serve warm croissants and an arugula and Belgian endive salad with lemon vinaigrette to accompany this dish. Baked apples with brandied whipped cream complete the meal.

A sophisticated presentation that is ideal for a holiday feast.

A little bit of feta cheese goes a long way in the tangy marinade for this dish.

Creamy custards and puddings were big hits in 1997. Pots de crème are typically made with vanilla or chocolate, but these luscious custards have a deep caramel flavor.

Tangy beer makes a good match with sweet, briny mussels. Here the brew is seasoned with a spice mixture akin to that used in a Louisiana-style crab boil. Can be prepared in 45 minutes or less.

Forget gefilte fish and try this instead: a version of a French classic called carpe à la juive. (It calls for salmon trout instead of carp.) The fish (opposite) is chilled overnight, so begin the recipe a day ahead. Pour a Riesling.

(Spicy Chicken Crêpes)

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.