Brunch

"I'm originally from Ecuador, and I'll never forget the wonderful food there," Maria Budde of Orange, California. "I enjoy re-creating dishes from my home country, and this flavorful starter is typical of my native cuisine. It's simple to make and delicious."

Here, buttermilk replaces nearly all of the oil. Very ripe bananas give the best flavor.

Canola oil replaces butter in this light version of a classic.

Lots of fun: pizza with flavors reminiscent of the classic Reuben sandwich.

Leftover pesto is great with fish.

Serve with: Sourdough toast and a mixed green salad. Dessert: Oversize brownies.

Active time: 40 min Start to finish: 1 1/2 hr When Craig Claiborne accepted an invitation to a hunt breakfast in Virginia, he didn't understand that riding a horse would be part of the deal. He found the experience hair-raising but furnished us with a delightful account of that weekend — along with this fluffy rendition of the South's beloved grits. It makes a good side dish to almost any meat — especially ham, of course.

This recipe is likely to work well with other cane berries such as blackberries and marionberries.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

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

Polenta is layered with Fontina cheese and cream in this decadent casserole. Offer it with the sausages and tomato sauce, or on its own as a brunch or lunch dish.