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Do you visit your favorite apple orchard every year to make your celebrated apple pancakes, or do you seek out a particular pecan grower, who's the best supplier in your area?

When you go out of your way to look for certain foods or you take the extra step to perfect a recipe, you're creating priceless traditions. And you can do that no matter where you live, says John Besh, chef and cookbook author.

However, if you're looking for new inspiration from cooks who live and breathe their heritage you'll want to read Besh's new book, "My New Orleans: The Cookbook".

Of course, it helps that Besh comes from a region that is rich in local ingredients and culinary pride. He can celebrate crawfish five different ways and turn spicy andouille sausage into poetry.

Besh's goal isn't to make anyone envious of New Orleans chefs, but to protect and in some cases re-interpret culinary classics that are in danger of eroding. His approach is no different from that of dedicated cooks everywhere. Although he shops and cooks with the season, he's flexible if an ingredient isn't available. He respects time-honored recipes and also enjoys creating new ones.

You can embrace those same values as you cook for two, says Besh. The following recipes for eggs and grits are adapted from Besh's book. Put your own stamp on this brunch menu with your favorite brand of grits or your perfected cup of coffee.

Oeufs au Plat

Makes 2 servings.

Preparation time: 5 minutes

Cooking time: 5 minutes

2 teaspoons softened butter

2 eggs

Salt and freshly ground pepper to taste

Rub a room-temperature 9-inch skillet with the butter. Place the skillet on the burner without turning it on. Crack the eggs into the skillet on opposite sides of the pan from each other.

Turn the heat on to medium low and cook the eggs until the whites have coagulated and turned opaque. Lightly season eggs with salt and add pepper to taste.

Each serving (without salt) has: 110 calories; 9 grams total fat; 6.5 grams protein; 0.5 grams carbohydrates; 223 milligrams cholesterol and 65 milligrams sodium.

Jalapeno Cheese Grits

Makes 2 servings.

Preparation time: 10 minutes

Cooking time: 10 minutes

1/2 cup stone-ground corn grits (see note)

1 small jalapeno chili

1 1/2 tablespoons butter

1 tablespoon mascarpone or cream cheese

2 tablespoons grated Edam cheese

Salt and freshly ground pepper to taste

Heat 2 cups water in a medium-large heavy-bottomed pot over high heat until the water comes to a boil. Slowly pour in the grits while whisking constantly. Reduce the heat to low, cover and cook, stirring occasionally with a wooden spoon, for about 10 minutes.

While the grits are cooking, pan-roast the jalapeno chili in a small skillet over high heat until the skin is brown and blistered, about 1 to 2 minutes. Cut the chili in half lengthwise and remove and discard the skin and seeds. Mince the flesh and add to the pot of grits.

Remove the grits from the heat and fold in the butter, mascarpone and Edam cheese. Season lightly with salt and add pepper to taste.

Note: Besh uses white grits from Coosa Valley Milling (www.coosavalleymilling.com), which take longer to cook than the adaptation here, which uses yellow grits.

Each serving (without salt) has: 250 calories; 13.5 grams total fat; 5.5 grams protein; 32 grams carbohydrates; 37 milligrams cholesterol; 90 milligrams sodium.

Available at Amazon.com:

My New Orleans: The Cookbook

Anna Getty's Easy Green Organic

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long

Luscious Coconut Desserts

Tapas: Sensational Small Plates From Spain

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

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Oeufs au Plat and Jalapeno Cheese Grits - Recipe

(c) 2010 Bev Bennett