Brunch

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

Quickly sautéed shrimp over rice is a very old, traditional breakfast in the Carolina Low Country. But it would also make a nice quick-and-easy luncheon or supper dish, rounded out with a salad and maybe cornbread.

Toni Grekin of Deposit, New York, writes: "This recipe was given to me by my friend Barbara Leeds. It's wonderfully rich and overwhelmingly addictive." Active time: 30 min Start to finish: 2 1/2 hr

Tortilla à la Basquaise au Thon et à la Tapenade Use a deep 12-inch-diameter nonstick skillet to make this Spanish-style frittata.

Tyrenies Variation on a theme: These Kimolos cheese pies are one kind of dozens of similar cheese pies found throughout the Cyclades.

I prefer pork loin from the rib end of the loin because it has a little more fat and a better flavor.

This recipe comes from the Old Rittenhouse Inn in Bayfield, Wisconsin.

If you are new to making crêpes, you may want to make an extra half batch of batter to allow for a few imperfect crêpes.

Decadent and inimitably French, this recipe was inspired by Jacques Drouot, manager of Le Dôme in Paris. Any leftover fresh truffle can be shaved over scrambled eggs, pasta, or risotto. Jarred truffles are an option, too, but don't have the same intensity of flavor. Or the truffles can be omitted altogether.

Active time: 30 min Start to finish: 40 min

George Kelso of Edinburgh, Scotland, writes: "Although I grew up in Scotland and spent my early years as a chef here, I didn't start specializing in Scottish food until much later in my career. After working in London and at various restaurants in England, I returned to Scotland in 1988 to become chef at Ardsheal House in Argyll, where I started cooking exclusively with Scottish ingredients. We grew our own fruits, vegetables, and herbs, and even raised our own hens and ducks. That experience inspired the kind of cooking I do today at Haldanes, where I'm chef and owner. I keep the food preparation simple and use the freshest produce. That's why I use local suppliers as much as possible." This easy version of the classic egg yolk and wine sauce is made with mayonnaise and toasted peppercorns. It works well on meats, poultry, fish, and even sandwiches. Here, it ups the ante on vegetables.

"While on vacation in central Utah, I stayed in Bicknell at a wonderful place called The Lodge at Red River Ranch," writes Nancy Schmauder of University Place, Washington. "The granola was a breakfast treat worth getting up for." This crunchy granola has a touch of sweetness from honey and brown sugar. It makes a great breakfast served with milk, or a good snack eaten plain. Note that it can be made up to two weeks ahead.