Egg

The components in this recipe sound a little out there, but trust us.

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

This is going to seem like a lot of oil, but you really need it to a) crisp up the rice and b) make it seem like fried rice and not a rice pilaf. To that end, you can’t use freshly cooked (meaning, still warm and moist) rice for this recipe. If you do, it will get gummy in the pan and won’t crisp. Day-old rice is ideal, or you can quickly dry out a just-made batch. Spread rice on a sheet tray and put in a low oven 5–10 minutes. Let air-dry for about 1 hour and up to 5. Seems nitpicky, but worth .…

This Dutch baby is great for breakfast, lunch—or really any time.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.

It’s breakfast! It’s brunch! It’s a snack! It’s a glorious mess. And in case you’re wondering, the waffles are pretty amazing just on their own.

This is ideal for a brunch party; the entire casserole can be assembled the night before so all that’s left to do is bake it the next day. And let’s be real: We’d happily eat it for dinner, too.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

Best with a vinegar-y hot sauce, like Tabasco or Crystal.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.