In Texas, October is the kindest month, bringing idle breezes and the promise of nippy mornings followed by glorious blue afternoons. In weather like this, you want to have friends over for Sunday brunch, but you don’t want to kill yourself cooking. That’s when you need recipes that get you in and out of the kitchen fast, such as these peerless chorizo quesadillas and spunky hashbrowns with chopped tomatoes and scallions, both from Kathleen’s Art Cafe in Dallas (4424 Lovers Lane). They go great with dark-as-sin coffee (stir it with a cinnamon stick for Mexican authenticity) and a basket of fragrant fresh-baked pan dulce from your friendly neighborhood panadería.


1 1/2–2 pounds chorizo
6 tablespoons chopped tomato
6 teaspoons chopped scallions
12 eggs (2 per person), beaten
6 8-inch flour tortillas
3 cups grated cheddar cheese
4 tablespoons olive oil

Cook chorizo in skillet over medium heat. Drain fat, add tomato and scallions, and scramble in eggs. Place egg mixture in tortillas, sprinkle with cheese, fold in half, and sauté in oil until golden brown. Cut in wedges.

Robert’s Hashbrowns

6 new potatoes
3 tablespoons olive oil
4 tablespoons chopped tomato
2 tablespoons chopped scallions
Salt and pepper to taste

Cut potatoes in eighths. Parboil, drain, and chill. Then sauté in oil, add tomato and scallions, and season. Serves 6.