Egg

No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.

Unless you want bits of scrambled egg in your ice cream or soup?

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!

A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp. 

Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.

Large is in charge.

Japanese omelets are primarily responsible for my outlandish egg consumption.

Hetty McKinnon’s showstopping tater tot casserole is directly inspired by, and strikingly reminiscent of, tortilla española.

An ultralight and puffy Thai omelet with crispy golden brown edges.

I've taken her template for these eggs with me no matter where I've lived.

The one rule here is to use all of the cheese.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

Going beyond just egg salad and deviled eggs.

Beets’ sweet earthiness and firm texture are ideal for making meatless chorizo. You have to try it. 

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce. 

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.

Not just scrambled eggs, but buttery, soft-scrambled eggs with tzatziki and a spice sprinkle that you never knew you needed.

Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet.

Make this crispy potato hash on a weekend you want to host brunch, but also sleep in.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

A simple frittata packed with sweet red peppers, potatoes, and onions.

We took the shakshuka formula and subbed green curry...plus tons of greens.

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.