Saute

There’s no such thing as a bad scrambled egg, but this concoction, made creamy with fresh ricotta, comes close to the perfect scrambled egg. The eggs are partially cooked and cheese is added off the heat to impart a soft texture. Chives and fleur de sel give this breakfast a rustic feel. Substitute four egg whites for the two eggs and serve it with whole-wheat lavash to lighten up the dish, or dress it up with slices of smoked salmon, avocado, or bacon.

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. This dish was the traditional Christmas starter for Wessel's family during holidays spent at his Grandmother Esther's house in Miami Beach. "Some people put out foie gras pâté at Christmas as a starter, but in Miami, people will break out the stone crabs," he says.

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. Conch is typically sold cooked and frozen, so to make this salad, simply defrost the frozen conch and cut it into bite-size pieces. Look for conch that's white or off-white and not brown or yellow if you're buying it from your fishmonger, Wessel says. The lime juice and vinegar in the salad will further cook the conch slightly, like a ceviche.

Here, tiny puffs of amaranth and crunchy, nutty toasted wheat berries are suspended in lightly sweetened, tangy whipped cream and yogurt, along with whatever fresh fruit you have on hand. Serve it as a special breakfast treat, or add a little more sugar and call it dessert.

If you are the cook around the house, you know how sweet the words "I love this. Please make it again!" sound. This side has become my go-to dish for something quick and pretty, as I love the juxtaposition of the two shades of green. After you remove the leaves from the brussels sprouts, this takes only minutes to prepare. Brussels sprouts are miniature balls of cabbage, so their stems can be pretty tough. By working from the outermost leaf inward, and cutting more of the stem whenever necessary, you follow the pattern of the sprout to easily remove its leaves. You can do this part in advance, but you'll want to sauté them just before serving. Marcona almonds are blanched Spanish almonds that are sweeter than American almonds. They can run on the expensive side, but I have seen them at both Trader Joe's and Costco for a reasonable price. You don't need a lot of them, but their flavor is really special on top of this plate of tender greens.

Clean and cut the brussels sprouts and shallots the day before to make this dish a snap to prepare. The salt pork adds crunch and melty fat without any smoky notes.

Frascatelli, a semolina dumpling, is the one homemade pasta suited for weeknight dinners. Just sprinkle water over a tray of semolina flour; the dumplings cook up in about a minute.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

According to my father, this was one of Nònno Tucci's favorite sauces to make. "He preferred to open the clams himself," recalls Stan. "He would collect the juice and remove the clam meat, making certain to collect all the juice. In the summer when we had large outdoor parties, we often served a bushel of raw clams on ice. Any remaining clams were prepared following my father's methods and frozen. They defrost quickly, providing a meal in the time it takes to cook the pasta." If your fish market will open the clams and reserve the juice, it will save a lot of preparation time. If not, wash the clamshells thoroughly. Open the clams over a large bowl to catch the juices. Remove clams, discarding the dark sac, and set aside. Strain the juice through a fine-mesh sieve to remove sand and shells. Add the clams to the strained juice. Begin to prepare the sauce when the pasta is halfway cooked.

You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.

We love the frilly edges of olive oil-fried eggs. Serve them over chickpeas for a vegetarian main.

Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans. This dish is a rice pilaf, where the rice is toasted in oil with onion before liquid is added to finish the cooking. The addition of chopped pecans adds an additional nuttiness to the toasted rice. Pilafs are usually made with a meat-based stock like chicken; if you want a vegetarian version, you can easily substitute vegetable stock or water. We like to serve this alongside our turkey at Thanksgiving.

Ditch the store-bought seasoning packet in favor of this DIY version that combines slowly caramelized onions with tangy sour 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.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

The warm flavors of the Indian-accented butter elevate classic creamed corn. When making this dish, scrape juices from corn cobs with the back of a knife to extract as much milk as possible.

One look at these meatball subs and you might be inclined to bypass an entire summer's worth of burgers and dogs. Heroes, hoagies, subs, grinders—regardless of what you call them, we guarantee this recipe will be an instant crowd favorite thanks to toasted garlic-butter buns piled high with tender meatballs and tangy tomato sauce. Although you may be tempted to head for the grill, opt for your oven broiler instead and avoid the need for skewers or special grill baskets. Editor's Note: This recipe is part of Gourmet's Modern Menu for Summer Fair Favorites. Menu also includes Fried Onion Dippers with Balsamic Ketchup and Frozen Chocolate-Dipped Bananas with Peanut Brittle.

When added either before or after cooking, this aromatic seasoning imparts deep flavor to lamb, beef, pork, or duck.