I ran out of time last week to make Marion Cunningham's fried apple rings, which I had wanted to serve with her oatmeal pancakes. I couldn't get them out of my head, though—apple slices fried golden in bacon fat? I had to know more—and ended up making them this week. More

I've been in a little bit of a weekend breakfast rut since discovering a recipe that reliably produces my ideal buttermilk pancake. With its 24 varieties of hotcakes, Marion Cunningham's The Breakfast Book finally convinced me to approach the griddle more creatively. So far my favorite variation is a sweet, simple oatmeal pancake—moist, pebbly-textured, and perfectly flavorful even without syrup or fruit. More

When French toast and omelets and sausages don't sound very tempting, a gorgeous salad that offers a variety of interesting tastes, textures, and colors can be a good choice for brunch: not the kind of thing you'd often bother to make on a weekday, but not an immobilizing gut-bomb, either. Many of you can probably pull this kind of beautiful cold plate together from the odds and ends in your vegetable drawer, but for people like me who live and die by the recipe and the shopping list, Ad Hoc at Home offers an inspiring chapter on salads. More

Sunday afternoon is the perfect time to sit down with a pot of tea and a plate of muffins, whether you're catching up with a friend or simply getting into an autumnal frame of mind. This recipe, adapted from a ring-shaped carrot cake in Rose Levy Beranbaum's The Cake Bible, yields moist little muffins full of carrot and distinctly scented with honey and spices. More

If it's somewhat shocking to put an entire package of bacon into a single quiche, it's also, unsurprisingly, over-the-top delicious. I was worried that two eggs wouldn't make enough custard, but I wouldn't change a thing about the filling. More

I made this tomato-basil marmalade from Ad Hoc at Home to serve alongside a roast for a special dinner, but once it was in my refrigerator it kept finding its way into other meals. It is especially delicious with a soft, not-too-crumbly goat cheese, either on a piece of bread or atop a salad. Here it is pictured alongside French toast. More

I was truly sold on this cherry clafoutis the next day, when I had a sliver straight out of the refrigerator; the flavor and texture of the custard were best when it was cold. Pitting the cherries takes some time, but otherwise this is truly a lightning-fast batter. More

Although I love to cook and bake and in general spend much more time preparing meals than is probably practical in today's world, there are a few things that I think of always and only as store-bought. I don't churn my own butter, grind my own flour, roast my own coffee beans, or squeeze my own juice. So when I discovered fresh tomato juice in Marion Cunningham's The Breakfast Book, it seemed rather novel and exciting. More

Having intended for a few months now to try making my own muesli, I was finally spurred to action by reading Dr. Bircher's original recipe in Jane Grigson's Fruit Book. It surprised me by recommending 1 tablespoon of oats per serving, which sounded absurdly stingy, but Marion Cunningham and Wikipedia confirmed the proportions. Once everything else is stirred in, there is indeed enough to go around. It just turns out that real muesli is a little more apple-heavy than I had realized. More

This cake is plain enough to be cut into cubes and included in a basket of bread and muffins, but with plenty fresh fruit it could be the centerpiece of a meal. If you make it a day in advance, warm it in the oven before serving. More