Egg

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here.

This shakshuka is the ultimate, don't-even-worry-about-it, weeknight pantry meal.

The perfect cold weather brunch.

Eggs on toast? That's a thing of the past.

You can make the creamy, custardy treat with an earth-shattering crust at home—in a muffin pan!

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.

If you can't find sablefish, swap in lox, NBD.

Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.

This recipe makes two white pizzas, but it can be easily halved.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

Three ingredients but infinite possibilities.

File under: Breakfast for Dinner.

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

A big soup spoon is the way to go for oil basting.

This herby veggie frittata works for breakfast, brunch, lunch, and dinner.

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