Fry

Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.

The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.

Mmm. Fried dough. On a trip to Rimini, a resort town on Italy's Adriatic coast, I had a memorable fried pizza topped with cheese and ham. To re-create it, I came up with this shallow-fry method in which you fry the dough, then flip it, top it with mozzarella, and cover it with a lid to melt the cheese. In honor of Rimini, I've topped this one with the region's famous squacquerone cheese, which is as deliciously soft and runny as it is difficult to pronounce. If you can't find it, you can use crescenza (also known as stracchino). It goes on after frying and quickly melts on the hot crust. I also add thin slices of the cooked ham sold in Italian delis as prosciutto cotto. Not to be confused with prosciutto, which is cured but not cooked, this is what we know as ham, but it's a bit paler, less smoky, and more delicate than typical American deli ham. For this method, it's really helpful to roll your dough out as close to the stove top as possible and to have everything set up before you start cooking: your skillet on the stove top, a lid within easy reach, your cheeses and toppings measured out, and a plate lined with paper towels right next to the stove. Keep a close eye on the heat as you fry and adjust it as needed so the dough cooks all the way through without burning on the outside.

The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.

Shishito peppers give a mildly spicy kick to this old-school breakfast classic. If you can't find them at your farmer's market, use any chile pepper with a similar heat level, like poblanos or pimentos de Padron.

It's easier than you think to make homemade sausage for this Vietnamese take on the egg sandwich. No need to mess with casings; just mix ground pork with seasonings, form into patties, and pan-fry.

Since these pancakes already have a fair amount of melted butter in the batter, there's usually no need to cook them in additional butter if you're using a nonstick pan. If you're not, feel free to brush the pan with melted butter before you cook each pancake.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached. Wrap them loosely in damp paper towels and tuck them into a zip-top bag; they'll keep this way in the fridge for a few days. Or bypass the storage completely and turn them into a predinner bite as soon as you get home.—Alison Roman

Purslane has long been considered a weed, but it is increasingly showing up for sale in bunches at farmers markets. Meanwhile, Mexicans have known about its healthful properties for hundreds of years and they eat it both raw and cooked. In Mexico it's called verdolagas. Cooking mellows its tang and shrinks it, which means you can eat more of it! Paired with avocado and a tomato relish, this is a super-healthy vegetarian snack or main dish.

Chef Eli Kulp's upgrade on the classic egg sandwich, which he dubs The Hickory Town, is named after the historical handle for Lancaster, PA. You'll have extra gherkin mayo leftover—save it for your next sandwich.

With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring.

You'll want to eat the cheese as soon as possible after it comes out of the pan-it's most magical when hot.

For a hash with crisp texture, fold in the browned bits from the bottom of the pan.