two ways

Did you know that September is All-American Breakfast Month? I thought that title was awarded to every month out of the year, but that's probably because I'm breakfast and brunch's biggest fan. The beauty of breakfast's most popular dishes is that many of them, like french toast, only require the most basic of ingredients.

Got bread and eggs? Then you can make a sweet, syrup-baked breakfast on Saturday morning . . . and use the day-old bread to prepare a savory, peppery toast on Sunday. Enhance the flavor of Sunday's version with a topping of tomato jam, olive tapenade, or — my suggestion — caramelized onion and bacon jam. Get your weekend off to the right start when you read more.

While on the island of Maui, I took full advantage of the fact that papayas were local and in season. One morning, I enjoyed the melonlike fruit for breakfast in a straightforward tropical medley, with other South Pacific favorites like passionfruit and starfruit; now, I'm longing to dress it up slightly, perhaps with some cacao nibs and hazelnuts for crunch.

The fruit could've just as easily been shaved or shredded into a savory Southeast Asian salad. Much like mangoes, the papaya can be enjoyed unripe, and adds crunch and sweetness in a toss with fish sauce, dried shrimp, and garlic in the Thai salad known as som tam. Get the recipe for either when you read on.

Throwing a dinner party? Here's an easy way to kill two birds with one stone: make enough pizza dough the day before for both your appetizer and your dessert. Pizzas are great for sharing and are also super versatile — you can basically throw whatever you want on them. (If you want to make it really easy, you can get premade dough from a local pizzeria!)

For an app that's sure to be gone in minutes, try this savory grilled version with caramelized onions, and gorgonzola, and for a sweet ending, this chocolate and hazelnut dessert is a "pizza pie" to make!

Keep reading for the two tasty recipes.

If you're hosting a crowd and can't decide whether your guests would rather eat sweet or savory brunch, here's an idea: make it easy to serve both! Take an unconventional approach by serving Dutch baby pancakes — the famously puffy hotcakes baked in the pan — with toppings both sweet and savory.

Those looking for a sugar high will always appreciate the original, enjoyed with little more than sugar, butter, and a squeeze of lemon. For a heftier option, dot the eggy batter with slices of sautéed onion and crumbles of soft goat cheese, along with a balsamic vinegar reduction for drizzling. Very grown-up, indeed. For the breakfast dish that offers something for everyone, read more.

There's no better time than a massive heat wave to embrace salsa. It's a no-cook appetizer that's ideal for last-minute Summer entertaining, and makes use of the cornucopia of farm-fresh seasonal ingredients at your disposal. Eschew classic tomato salsa for a Mediterranean riff that incorporates cured green olives, oregano, and hot pepper relish — a topping that would taste great not only on pita chips, but also white meat or grilled fish. But salsa doesn't have to be salty: Take it for a sweet spin by incorporating mango and kiwi with a hint of brown sugar and ginger. Try either, or both, when you read more.

If you're a fan of cold soups like I am, I'm sure you'll agree they're the perfect midday refreshment during one of Summer's heat waves.

Although gazpacho takes a lot of credit for its cooling properties, don't discount other traditional warm-weather favorites, like the chilled version of the Eastern European soup known as borscht. The soup's beets, aside from having a nice depth of flavor, also provide a powerful flash of fuchsia color.

Not to be overlooked are the season's ripe fruits for sweet soups as well. If you're already serving borscht, why not create an ultra-playful menu by also serving a blush-hued soup for dessert? Offer another Eastern European favorite, Meggyleves, made from sour morello cherries. For both recipes, keep reading.

Over a thoroughly enjoyable bite of blackberry fool, I couldn't help but dream about a crumbly, larden shortbread round to dust off with it. So tonight, while I've still got some blackberry dessert in the icebox, I think I'm going to bake up a batch of shortbread coins to go along with.

A traditional shortbread is truly spare of ingredients, calling only for butter, flour, and sugar. In fact, it's so simple that I plan to experiment with other add-ins just for fun, like the addition of garlic, pepper, and Parmesan cheese to form savory, bite-sized shortbread coins that can be served with any manner of cheese or charcuterie. Want to follow suit with the same idea? Then get both recipes when you read on.

Just because it's Summer doesn't mean you have to cut out your favorite cheesecake dessert; after all, today is National Cheesecake Day! My suggestion? Take a note from the Italians, who sub out cream cheese in favor of ricotta cheese for a lighter, more seasonally-appropriate cheesecake that isn't quite so rich. Go the traditional dessert route, dressing the top with a glamorous mixture of navel oranges and caramel. Or, if you're feeling daring, impress a crowd by composing a savory parmesan, basil, and ricotta "cheesecake" to spread atop an assortment of crackers. Take a slice out of either warm-weather favorite when you read more.

It doesn't matter on which corner your farmers market or grocery store is found; regardless of where you live, right now is hands-down the best time to enjoy the broadest breadth of fruits and vegetables. Salads are the most straightforward way to appreciate warm-weather produce, but for something more substantial, why not opt to impress with a flaky tart?

Use Summer's berry and stone fruit bounty to fashion an elegant dessert pastry. In the meantime, free-form a savory tart, too: pick from heirloom tomatoes, zucchini, squash, or eggplant, add your choice of cheese, plus some chopped herbs for extra flavor. The end result is a glimpse of the Summer sun in your mouth. For a couple of recipes to get you started, keep reading.

This month, some dear friends from college will be visiting me in San Francisco. Whenever I have out-of-towners, my favorite way to welcome them is with a small savory or sweet treat — always homemade, for a little personal touch. This time, I'll be making scones. After all, what puts one at ease better than a warm pile of just-baked breakfast breads?

Since one of them has a sweet tooth, and the other is a total cheesehead, I'll be making two different types. The first, a traditional scone, will be slightly saccharine and studded with raisins; the second, cheesy-chivey goodness, topped off with a sprinkling of sesame seeds. Both will be spectacularly crumbly, and insanely scrumptious with imported Irish butter. Interested in the recipes? Get them here.