Vegetarian

We consulted the perfectionists at Thomas Keller's Per Se in New York, where chef de cuisine Eli Kaimeh gave us his number-one piece of advice (and recipe) for the perfect poached egg: Start with a fresh egg. This is part of BA's Best, a collection of our essential recipes.

These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks.

If time is short, skip baking the homemade meringues and use store-bought.

The browned, crusty layer of rice that forms at the bottom of the pan is considered the most treasured part of this Middle Eastern classic.

A simple addition to the master dough results in deliciously scented rolls.

This peak fall salad is for when you've overdone it on pie.