Start to finish: 1 1/2 hours (30 minutes active)

Servings: 8

2 small whole chickens (about 3 to 4 pounds each)

Olive oil, for brushing, plus 1/4 cup

Kosher salt

Grains of paradise (optional) or ground black pepper

2 tablespoons white wine

1/3 cup strong Dijon mustard (such as Amora or Maille)

3 tablespoons unsalted butter, melted

1 teaspoon dried thyme

Pinch of cayenne pepper

3 scallions, chopped

1 cup panko or fresh white breadcrumbs, plus extra for the tomatoes

2 to 4 medium tomatoes, halved

Heat the grill and prepare it for indirect cooking over medium heat.

Use paper towels to pat dry both chickens. Using poultry shears or a very sharp knife, one at a time cut down the length of each chicken’s backbone on both sides to remove it. Overturn the chickens to be breast side up, then break the breastbone by striking it sharply with a blunt object, such as can of beans (wash the can after use).

Spread the chickens open and lay them flat. Tuck the wing tips under the upper wings, then brush all over with olive oil.

Season with salt and grains of paradise or black pepper. Place the chickens in the center of the grill skin side up. Cover the grill and cook for 20 minutes.

Meanwhile, assemble the mustard sauce. In a small bowl, whisk together the white wine and mustard. Slowly drizzle the 1/4 cup of olive oil and the butter in the mixture to blend. Add the thyme, cayenne and scallions, then mix to combine. Reserve 8 teaspoons of the mustard mixture for the tomatoes (if making).

After the chickens have cooked for 20 minutes, turn them over and spread mustard sauce on backs of the chickens. Grill, covered, for 10 minutes. Turn over to breast side up and spread mustard on the skin, then grill, covered, for another 10 minutes. Sprinkle the breast-sides of the chickens with breadcrumbs and grill, covered, for another 10 to 15 more minutes, or until juices run clear and the thickest part of the thigh registers 180 F. Remove the chickens from the heat and let them rest for 10 minutes before carving.

During the final 10 minutes of cooking time — or while the chicken rests — spread each tomato half with some of the reserved mustard sauce, then sprinkle them with breadcrumbs. Grill for 10 minutes, or until the tops are crunchy and the tomatoes are warmed through. Serve hot.

Servings: 3

1 large whole pineapple

3 boneless, skinless chicken breasts

Salt and ground black pepper

Ground cumin

Cayenne pepper

1/2 small red onion, diced

1 jalapeno, seeds removed, diced

2 avocados, pitted and chopped

Juice of 1 lime

1 tablespoon chopped fresh cilantro

Carefully cut off the top and bottom of the pineapple. These can be discarded. Stand the pineapple upright. Cut the skin off the pineapple, removing it in 6 long strips. To do this, begin cutting at the top of the fruit and slice downward, letting the knife follow the curve of the fruit. Leave about 1/2 inch of flesh on each strip of skin. Rotate the fruit and repeat. Set aside.

Place each chicken breast between sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even 1/2 inch thickness. Season each on both sides with salt, pepper, cumin and cayenne. Lay each piece of chicken over the cut side of one of the slices of pineapple skin. Set a second strip of pineapple skin, cut side down, on top. Use kitchen twine to tie the bundles to hold them together. Refrigerate the chicken bundles for about 30 minutes.

When ready to cook, heat one side of the grill to high, the other side to low.

Meanwhile, cut the skinned pineapple (the flesh) into thick rounds. Use a small round cookie or biscuit cutter (or a paring knife) to cut out and discard the core from each round.

When the grill is hot, arrange the chicken bundles on the cooler side of the grill. Cook for 15 minutes per side, or until the chicken reaches 165 F at the center. During the final 10 minutes, add the pineapple rings and cook for 5 minutes per side.

While the chicken cooks, prepare the guacamole. In a small bowl combine the red onion, jalapeno, avocados, lime juice and cilantro. Gently mix, then season with salt and pepper.

To serve, place one chicken bundle on each plate. Set a grilled pineapple ring next to it, then spoon some of the guacamole into the center of and over the pineapple ring.

Nutrition information per serving (values are rounded to the nearest whole number): 430 calories; 190 calories from fat (44 percent of total calories); 21 g fat (3.5 g saturated; 0 g trans fats); 70 mg cholesterol; 35 g carbohydrate; 31 g protein; 12 g fiber; 280 mg sodium.

When I was young, Julia Child was as much a fixture in my family’s kitchen as she was on television.

Not only did my mother watch her, she cooked right along with her, as well. The local public television station sent the recipes in advance and my mother collected them in a three-ring binder that she still has today.

My favorite menu was what we referred to as “French Chicken,” a butterflied chicken that is slathered with a mustard, white wine and scallion sauce that bakes on during roasting, becoming a delectable crust and infusing the chicken with the heady flavors of Dijon.

The vegetable was fresh peas cooked with Boston lettuce, and dessert was a delicious apple tart with Grand Marnier-spiked applesauce and a layer of apricot-glazed apple slices on top. This menu often was served as a birthday meal, so it is a fitting menu as we near Child’s 100th birthday celebration.

I knew my mother adapted Child’s recipes, but I thought she created the menu herself. However, a few years ago I was rummaging in an antique store and I found a limited edition cookbook that compiled all the menus of Child’s television series. As I thumbed the pages, I saw the menu I’d thought was my mother’s.

I read through the recipes and realized that my favorite meal was literally taken from the show and I thanked Child for bringing a taste of France to my mother’s very Southern kitchen. I went on to become a huge Francophile, living in Paris and falling in love with the food, the culture, the sounds, everything, even the notebooks and pens!

When I came back to the U.S., I started working in the food world and joined several culinary organizations. Much to my delight, even though Child was a reigning culinary icon and getting on in years, she attended the conferences and was always front and center at the seminars.

———

“FRENCH CHICKEN” WITH DIJON MUSTARD AND SCALLIONS

I love the old-fashioned broiled tomato. It is simple, delicious and brightens every plate. This mustard sauce and the breadcrumbs make the best version of the dish, so I added it to the recipe and grill them while the chicken rests. If you don’t like tomatoes, skip them.

Start to finish: 1 1/2 hours (30 minutes active)

Servings: 8

2 small whole chickens (about 3 to 4 pounds each)

Olive oil, for brushing, plus 1/4 cup

Kosher salt

Grains of paradise (optional) or ground black pepper

2 tablespoons white wine

1/3 cup strong Dijon mustard (such as Amora or Maille)

3 tablespoons unsalted butter, melted

1 teaspoon dried thyme

Pinch of cayenne pepper

3 scallions, chopped

1 cup panko or fresh white breadcrumbs, plus extra for the tomatoes

2 to 4 medium tomatoes, halved

Heat the grill and prepare it for indirect cooking over medium heat.

Use paper towels to pat dry both chickens. Using poultry shears or a very sharp knife, one at a time cut down the length of each chicken’s backbone on both sides to remove it. Overturn the chickens to be breast side up, then break the breastbone by striking it sharply with a blunt object, such as can of beans (wash the can after use).

Spread the chickens open and lay them flat. Tuck the wing tips under the upper wings, then brush all over with olive oil.

Season with salt and grains of paradise or black pepper. Place the chickens in the center of the grill skin side up. Cover the grill and cook for 20 minutes.

Meanwhile, assemble the mustard sauce. In a small bowl, whisk together the white wine and mustard. Slowly drizzle the 1/4 cup of olive oil and the butter in the mixture to blend. Add the thyme, cayenne and scallions, then mix to combine. Reserve 8 teaspoons of the mustard mixture for the tomatoes (if making).

After the chickens have cooked for 20 minutes, turn them over and spread mustard sauce on backs of the chickens. Grill, covered, for 10 minutes. Turn over to breast side up and spread mustard on the skin, then grill, covered, for another 10 minutes. Sprinkle the breast-sides of the chickens with breadcrumbs and grill, covered, for another 10 to 15 more minutes, or until juices run clear and the thickest part of the thigh registers 180 F. Remove the chickens from the heat and let them rest for 10 minutes before carving.

During the final 10 minutes of cooking time — or while the chicken rests — spread each tomato half with some of the reserved mustard sauce, then sprinkle them with breadcrumbs. Grill for 10 minutes, or until the tops are crunchy and the tomatoes are warmed through. Serve hot.

As I stood at the cutting board slicing slabs of thick skin off a fresh pineapple, a thought occurred to me — the strips of skin were an awful lot like the cedar planks some people use to add flavor to food on the grill. Perhaps they could be used the same way.

Cedar plank grilling is pretty basic. You soak a cedar wood plank (be certain they are meant for cooking and have not been treated with anything) in water for a bit, then set your food (salmon and chicken are nice) on it. Place the whole thing on the grill and let it cook. The plank gets charred and infuses the food with an earthy, savory, smoky flavor.

I wondered what would happen if I used pineapple skin (or what I like to think of as pineapple bark). And I wouldn’t even need to soak it because the skin contains its own juices.

I tried it both on the grill and in the oven and it worked great. The pineapple infused the meat with a delicate sweetness, and kept it moist and juicy. The enzymes in the pineapple also helped tenderize the meat (I sandwiched chicken breast cutlets between two strips of pineapple bark and let them “marinate” for a bit).

The same technique also worked on fish. I tried it with hake with delicious results, though any firm white fish would be appropriate. Just don’t prep the fish or meat with the pineapple skin too far ahead of time, as the acidity of the juice will make the flesh mushy.

To use the rest of the pineapple, I decided to accompany the chicken with grilled pineapple and guacamole.

———

PINEAPPLE BARK CHICKEN WITH GRILLED PINEAPPLE GUACAMOLE

Start to finish: 2 hours 45 minutes (45 minutes active)

Servings: 3

1 large whole pineapple

3 boneless, skinless chicken breasts

Salt and ground black pepper

Ground cumin

Cayenne pepper

1/2 small red onion, diced

1 jalapeno, seeds removed, diced

2 avocados, pitted and chopped

Juice of 1 lime

1 tablespoon chopped fresh cilantro

Carefully cut off the top and bottom of the pineapple. These can be discarded. Stand the pineapple upright. Cut the skin off the pineapple, removing it in 6 long strips. To do this, begin cutting at the top of the fruit and slice downward, letting the knife follow the curve of the fruit. Leave about 1/2 inch of flesh on each strip of skin. Rotate the fruit and repeat. Set aside.

Place each chicken breast between sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even 1/2 inch thickness. Season each on both sides with salt, pepper, cumin and cayenne. Lay each piece of chicken over the cut side of one of the slices of pineapple skin. Set a second strip of pineapple skin, cut side down, on top. Use kitchen twine to tie the bundles to hold them together. Refrigerate the chicken bundles for about 30 minutes.

When ready to cook, heat one side of the grill to high, the other side to low.

Meanwhile, cut the skinned pineapple (the flesh) into thick rounds. Use a small round cookie or biscuit cutter (or a paring knife) to cut out and discard the core from each round.

When the grill is hot, arrange the chicken bundles on the cooler side of the grill. Cook for 15 minutes per side, or until the chicken reaches 165 F at the center. During the final 10 minutes, add the pineapple rings and cook for 5 minutes per side.

While the chicken cooks, prepare the guacamole. In a small bowl combine the red onion, jalapeno, avocados, lime juice and cilantro. Gently mix, then season with salt and pepper.

To serve, place one chicken bundle on each plate. Set a grilled pineapple ring next to it, then spoon some of the guacamole into the center of and over the pineapple ring.

Nutrition information per serving (values are rounded to the nearest whole number): 430 calories; 190 calories from fat (44 percent of total calories); 21 g fat (3.5 g saturated; 0 g trans fats); 70 mg cholesterol; 35 g carbohydrate; 31 g protein; 12 g fiber; 280 mg sodium.

It’s time to think beyond the bear bottle.

Because honey comes in way more forms than just plastic squirt bottles. My favorite? Honey in the comb, pure and simple.

And yes, the comb is totally safe to eat. People have been keeping bees — and eating the honeycomb — for several thousand years. But first, some honey 101. No, honey is not bee spit. But bee saliva does play a role.

When bees gather nectar from flowers, it is stored in a honey sac inside their bodies. During storage, the bee’s saliva mixes with the nectar, which (shocker!) is made mostly from sugar. Enzymes in the salvia convert those sugars into honey.

The honeycomb comes into play when the bee gets back to the hive. The comb itself — a network of hexagonal cylinders — is made from the waxy secretions of worker bees. As these cylinders are filled with honey, they are capped with yet another layer of wax.

The bees do all this to create food for themselves. In fact, for every pound of honey gathered by people, the bees make and consume another eight.

Honey processors typically gather these wax combs, crush them and run them through a centrifuge to extract the liquid honey. But increasingly, you can find tubs of unbroken honeycomb at grocers and farmers markets. It’s golden and waxy and sticky and the easiest way to extract it from the tub usually is a fork or spoon.

Honeycomb is totally worth seeking out. Kids love it. It looks cool. It tastes great. And you get to amaze the little ones with facts such as the distance a bee would fly to produce just one pound of honey (three times around the Earth).

But after you’re done dazzling your kids with honey trivia, why bother with honeycomb when you could just squirt the liquid stuff from a plastic bear?

The answer is part textural, part versatility. Let’s start with the latter.

Honeycomb can go places honey can’t. While drizzling honey over a salad seems odd, topping a salad with crumbled goat cheese and hunks of honeycomb is a simply heavenly way to eat more vegetables.

Honeycomb also has a completely different texture than liquid honey. It’s not like chewing on a candle. Rather, the wax gives the honey a pleasant body, transforming it from something merely absorbed by the other ingredients into something that stands on its own to contrast and enliven the rest of the dish.

Like liquid honey, honeycomb can be stored at room temperature for long periods. If you have a choice at the market, opt for darker colored honeycomb (and liquid honeys), which tend to have deeper flavors.

Ready to give it a try? For more ideas for using honeycomb, check out the Off the Beaten Aisle column over on Food Network: http://bit.ly/JPXhCW

———

Honeycomb and Brie English Muffin Pizzas

This recipe calls for just a touch of heat under the broiler. It’s just enough to soften the brie and honeycomb, one of the most splendid food combinations.

Start to finish: 15 minutes

Servings: 4

1 tablespoon olive oil

1 medium red onion, thinly sliced

1 clove garlic, minced

1/2 teaspoon dried thyme

Salt and ground black pepper

4 large whole-wheat English muffins

6 ounces brie, thinly sliced

Honeycomb

Heat the oven to broil.

In a medium skillet over medium-high, heat the olive oil. Add the onion, garlic and thyme, then saute for 5 minutes, or until the onion starts to get tender. Season with salt and pepper, then set aside.

Split each English muffin in half and arrange cut side up on a baking sheet. Set under the broiler just long enough to lightly toast, about 1 minute.

Top each muffin half with a bit of brie, then spoon a bit of the onion mixture over each. Place under the broiler for another minute.

Transfer the halves to serving plates, then top each with a spoonful of honeycomb. Serve immediately.

———

J.M. Hirsch is the national food editor for The Associated Press. He is author of the recent cookbook, “High Flavor, Low Labor: Reinventing Weeknight Cooking.” His Off the Beaten Aisle column also appears at FoodNetwork.com. Follow him on Twitter http://twitter.com/JM—Hirsch.

Admittedly, steamed fish doesn’t exactly scream mouthwatering. But what it lacks in excitement it more than makes up for in health cred.

Steaming generally involves no added fat and is a great way of retaining all of the nutrients in your food. It’s also relatively speedy.

One of the best ways to steam fish is what the French call en papillote (pronounced on pap-ee-oat), or literally “in parchment.” In this simple method, fish is wrapped in a packet of parchment paper. As it cooks, the food releases juices. Those flavorful juices turn to steam and are trapped in the packet, cooking and flavoring the food, while keeping it moist.

You also can add other ingredients to flavor and cook alongside the fish, such as herbs, slices of lemon and vegetables. Because fish cooks quickly, it’s a good idea to pick vegetables that are either thinly cut or tender; this helps them cook at the same speed as the fish. Try to avoid vegetables that give off too much liquid, such as spinach.

Chicken thighs and lamb also can be cooked in this manner, though they take longer.

Don’t have any parchment handy? It’s widely available alongside the plastic wrap at the grocer and is excellent for lining baking sheets when roasting foods or baking cookies (it’s nonstick). But you also can use foil to make the packets. Whatever you choose, be sure not to wrap it too tightly.

For our dish, we went with hake, a firm white fish. We arranged it over a bed of seasoned green beans and topped it with a simple blend of fresh herbs and lemon. Other ideas could be par-cooked, thinly sliced potatoes, scallops and rosemary.

———

HAKE EN PAPILLOTE

Start to finish: 30 minutes

Servings: 4

1/2 pound small green beans, trimmed

Pinch smoked paprika

Salt and ground black pepper

Four 4-ounce hake fillets

4 sprigs fresh thyme

4 fresh mint leaves

4 small sprigs fresh marjoram

4 lemon slices

Heat the oven to 375 F.

Cut 4 large pieces parchment paper, about 12-by-20-inches each. Fold each in half the short way.

In a small bowl, toss the green beans with the paprika. Season with salt and black pepper. Open each sheet of parchment similar to a book. Arrange a quarter of the beans on one half of each sheet of parchment, placing them close to the fold line. Top each pile with a hake fillet. Season again with salt and black pepper.

Top each fillet with a sprig of thyme, a mint leaf, a sprig of marjoram and a slice of lemon. Fold the parchment packets closed like a book again. Starting at one end of the fold, fold the edges of the paper together every couple of inches, creating a seam all the way around. Tuck the last end under and place on a baking sheet.

Bake for 10 minutes. To serve, place each packet on a serving plate and tear open at the center.

Nutrition information per serving (values are rounded to the nearest whole number): 120 calories; 10 calories from fat (8 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 65 mg cholesterol; 5 g carbohydrate; 22 g protein; 3 g fiber; 200 mg sodium.

The more time the sirloin tips bathe in this recipe’s punchy marinade of lime juice, Worcestershire sauce and garlic, the better. So while we call for marinating the meat for about two hours, don’t hesitate to toss them in as you head out to work in the morning. You’ll be rewarded when you get home and crank up the grill.

To save time, you could substitute a mango or other fruity jarred salsa for the one made as part of this recipe. But if you can spare the little time and effort needed to make it fresh, the results are well worth it. Our salsa is a chunky hodge-podge of bell pepper, tomatillos, avocado, mango, tomato and red onion, with a bit of heat from a chipotle chili in adobo sauce.

———

CARNE ASADA WITH CONFETTI SALSA

Start to finish: 2 1/2 hours (30 minutes active)

Servings: 6

For the meat:

2 pounds sirloin tips

2 tablespoons lime juice

1 teaspoon salt

2 tablespoons Worcestershire sauce

2 tablespoons olive oil

1 teaspoon ground black pepper

2 cloves garlic, smashed

For the salsa:

1 yellow bell pepper, cored and diced

3 tomatillos, diced

1 avocado, pitted and diced

1 mango, pitted and diced

1 large tomato, seeded and diced

1/2 small red onion, diced

1 chipotle in adobo sauce, minced

1/2 to 1 tablespoon adobo sauce (depending on desired heat)

1 garlic clove, minced

3 tablespoons lime juice

1/4 cup chopped cilantro

Salt and ground black pepper

In a large zip-close bag, combine the sirloin tips, lime juice, salt, Worcestershire sauce, olive oil, black pepper and garlic cloves. Shake to coat the meat. Refrigerate for 2 hours.

Meanwhile, in a large bowl combine the bell pepper, tomatillos, avocado, mango, tomato, red onion, chipotle, adobo sauce, garlic, lime juice and cilantro. Stir well, then season with salt and black pepper. Refrigerate until 30 minutes before serving. Let warm to room temperature before serving.

When ready to cook the steak, heat a grill to high.

Drain the meat, discarding the marinade. Use paper towels to pat the meat dry. Sear on the grill, about 4 minutes per side for medium-rare. Serve with the confetti salsa.

These empanadas also can be assembled, wrapped tightly in plastic and foil and frozen for up to two months, then thawed before frying. The dough can be refrigerated for up to one day.

If you have trouble finding queso fresco, substitute the more widely available ricotta salata. And while you’re at the grocer, grab some peach or strawberry jam. The empanadas are delicious served with a bit of jam dolloped on them.

Start to finish: 1 hour 45 minutes (45 minutes active)

Servings: 12

2 cups all-purpose flour

1 teaspoon kosher salt

2 tablespoons sugar, plus 1/4 cup, divided

1/2 cup vegetable shortening

1 large egg yolk

1/2 cup cold water

4 ounces queso fresco cheese, grated (about 2 cups)

2 quarts vegetable oil, for frying

To make the dough, into a large bowl sift the flour, salt and 2 tablespoons of the sugar. Use a pastry blender to cut the shortening into the dry ingredients until it is fully incorporated. Add the egg yolk and mix well. Adding 2 or 3 tablespoons at a time, knead in the water with your hands until a smooth dough forms. Alternatively, the dough can be made in a food processor using the pulse function rather than a pastry blender.

Pat the dough into a round, flatten the disk and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour and up to 1 day before making the empanadas.

When ready to assemble the empanadas, divide the chilled dough into a dozen 1-inch balls. Using a manual tortilla press, a rolling pin or the heel of your hand, press each dough ball into a circle about 1/8-inch thick and about 6 inches in diameter.

Mound about 2 tablespoons of the cheese in the center of each round and fold the dough over to form a half-moon. Use a dinner fork to crimp together the outer edges. Alternatively, use a plastic empanada press from a Latin market.

To cook the empanadas, pour the oil into a large stockpot over medium-high. Heat until it reaches 350 F (use a candy or deep-fry thermometer to monitor the temperature). Line a baking sheet with paper towels.

Working in batches to avoid crowding the pan, fry the empanadas until they are golden brown and crispy, about 3 to 4 minutes, turning once. Use a slotted spoon to transfer the empanadas to the baking sheet to drain excess oil. Using the remaining 1/4 cup of sugar to dust the empanadas as they drain.

Nutrition information per serving (values are rounded to the nearest whole number): 260 calories; 170 calories from fat (65 percent of total calories); 19 g fat (3.5 g saturated; 0 g trans fats); 20 mg cholesterol; 18 g carbohydrate; 4 g protein; 1 g fiber; 170 mg sodium.

(Recipe from Jose Garces’ upcoming book, “The Latin Road Home,” Lake Isle Press, October 2012)

AP Food Editor

As pancake toppings go, maple syrup is swell and certainly traditional, if not particularly inspired.

But if you’re going to go to the trouble of griddling up a stack of hot pancakes for Mom on Mother’s Day — or for anyone on any day, for that matter — consider going the extra step and whipping up a more creatively delicious topping.

We asked chefs, cookbook authors and food bloggers around the nation to come up with easy suggestions for topping a stack of hotcakes. The only rule — no maple syrup allowed.

Perhaps you’d like cookbook author Dorie Greenspan’s bananas sauteed in brown sugar? Or maybe Alex Guarnaschelli’s molasses and honey simmer spiked with lemon juice and crisped bacon is more your style. Or keep is sweet and creamy with Melissa D’Arabian’s cream cheese whipped with lemon juice and powdered sugar, then topped with fresh raspberries.

Here are 20 of the best suggestions:

PANCAKE TOPPER IDEAS

n In a small saucepan over medium heat, warm one part molasses to two parts honey, a splash of water, a pinch each of salt and black pepper, a squeeze of lemon juice and some chopped crisp bacon. Simmer until the flavors meld together. (From Food Network’s Alex Guarnaschelli of “Chopped All-Stars”)

n Toss huckleberries with cane sugar, vanilla extract and fresh lemon juice. Allow to sit at room temperature for 30 minutes, allowing for a light sauce to extract from the berries. Spread the berries over pancakes (lemon-ricotta pancakes are particularly good) and drizzle with some of the sauce. (From Gabriel Caliendo, executive chef for the Lazy Dog Cafe chain in California)

— Heat lemon curd, then drizzle it over pancakes and sprinkle with fresh blueberries. (From Karen DeMasco, pastry chef at Locanda Verde restaurant in New York)

n Make banana syrup by slicing and microwaving an overripe (black) banana until very soft and syrupy. Spoon over pancakes with a dollop of Greek-style yogurt, toasted pecans and a dash of cinnamon. (From Lourdes Castro, author of “Simply Mexican”)

• Saute fresh pineapple cubes in brown sugar, then deglaze the pan with a bit of coconut milk and reduce till it has a syrup-like consistency. Pour over the pancakes and top with whipped cream and toasted coconut flakes. (From Roger Stettler, executive chef for the Four Seasons Resort Maui)
• Mix ricotta cheese with a dash of honey and spoon over pancakes topped with blueberry jam. (From Jill Donenfeld and Josie Gordon, authors of “Party Like a Culinista”)
• Saute apple slices with butter and sugar, then spoon them over the pancakes. Sprinkle with toasted pecans, then drizzle with dulce de leche. (From Daisy Martinez, author of “Daisy: Morning, Noon and Night”)
• Saute sliced pears and pineapple chunks until soft. Add a squeeze or two of lemon juice, some sugar and vanilla extract. (From Sarabeth Levine of Sarabeth’s Kitchen restaurants in New York)
• As soon as you pour the pancake batter into the pan, top it with granola and fresh blueberries, then continue cooking as normal. (From Barb Stuckey, author of “Taste What You’re Missing”)
• Saute sliced bananas in butter with a sprinkle of brown sugar. Cook until the bananas are lightly caramelized. (From Dorie Greenspan, author of “Around my French Table”)
• Make a simple syrup using a 2-to-1 ratio of brown sugar to water. Simmer, then add grated fresh ginger and diced fresh mango. (From Rafael Gonzalez, executive chef at Fountain Restaurant at Four Seasons Hotel Philadelphia)
• Simmer 2 tablespoons of water, then whisk in 3 tablespoons of butter, then 3 tablespoons of honey and 1/4 teaspoon of salt. Use warm. (From Andrew Carmellini, author of “American Flavor”)
• Top chocolate chip pancakes with warmed Nutella and chopped toasted hazelnuts. (From Kathleen King, owner of Tate’s Bake Shop in Southampton, N.Y.)
• Simmer chunks of peeled apple in brandy until very tender, then spoon over the pancakes. Top with sour cream or creme fraiche spiked with ground cardamom, nutmeg or cinnamon. (From Sara Kate Gillingham-Ryan, founding editor of the website Apartment Therapy: The Kitchn)
• Top pancakes with chopped fresh figs, crumbled blue cheese and a drizzle of agave syrup. (From Matt Christianson at Urban Farmer restaurant in Portland, Ore.)
• Macerate raspberries with fresh mint, brown sugar, maraschino liqueur and toasted almonds. Fold all of the ingredients together and let stand for 30 minutes before serving. (From Fabio Trabocchi, executive chef at Fiola restaurant in Washington, D.C.)
• Warm fresh blueberries or blackberries in several tablespoons of fruit syrup (such as passion fruit). Season with pinches of ground cardamom, then mix in a small handful of fresh mint leaves. (From Lisa Yockelson, author of “Baking Style: Art, Craft, Recipes”)
• Combine sorghum syrup, lemon zest, orange juice and cinnamon. Bring to a boil, then drizzle over the pancakes. (From Hugh Acheson, author of “A New Turn in the South”)
• Make a quick drizzle by whisking together lemon juice, cream cheese and powdered sugar. Top with fresh raspberries. (From Melissa D’Arabian, author of the forthcoming “Ten Dollar Dinners”)
• A pancake version of croque madam — stack dollar-size pancakes, layering fried egg and ham between them. (From Michael Uhnak at Besaw’s restaurant in Portland, Ore.)