Egg

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

Breakfast just got a major upgrade.

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

This recipe will convince you that a savory breakfast can be a wonderful thing.

Use this boiled egg recipe to boil 'em in bulk at the beginning of the week. Make egg salad with the egg-stras!

Lettuce and tomatoes might be classic sandwich stuff, but this herby olive salad brings way more to the table—and it will never wilt.

A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.

Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.

As with any other canned bean, find black beans with no spices. You can always add your own spices and herbs to suit your tastes.

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.