Breakfast

There's cooking magic at work here: The turmeric turns the tofu yolk-yellow, and the garnishes lend the whole dish a huevos rancheros vibe.

Adding salt to this classic sauce lets you taste the rich complexity of the caramel, not just the sweetness. To save time, feel free to replace the almonds and butter with 1/2 cup store-bought roasted almond butter (no added sugar). Just stir in the salt and almond extract and it's recipe-ready for the bread pudding.

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, or serve as part of a cheese platter.

Sweet, salty, and a little chewy, this almond granola bars recipe comes in handy for breakfast or a midday treat.

Serve this cake at brunch, or for dessert with a scoop of ice cream.

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Think of this Dutch baby recipe as one gigantic, stress-free pancake.

This energy booster can be served as a snack, or for breakfast with yogurt and any kind of seasonal fresh fruit.

Stop paying top dollar for store-bought cereal. This homemade muesli couldn't be easier (and more economical).

Hangovers are for the weak! Prime rib hash is for the strong

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.

This waffle recipe is a ham and cheese sandwich disguised as the greatest brunch dish of all time.