Egg

Bunker in for cold weather with this cozy, autumnal frittata.

Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers’ market.

This quick taco is simple, but full of flavor and texture. Chile paste brings a hint of spice, creamy yogurt brings a little tang, and charred tortillas bring a subtle crunch.

Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.

Sure, you could use heavy cream instead of coconut milk, but then it wouldn’t be as healthyish.

Make eggs Benedict even fancier with a few tender asparagus spears and a slice of pungent, melty brie cheese.

With each bite you get that ideal combo of ingredients—sweet tomato, rich egg, crisp iceberg lettuce.

Kitchen economy: Use any leftover cooked vegetables, grains, or beans in your fridge for this frittata, then add any leftover frittata to a sandwich the next day.

Because the dough rises while you sleep—and because pizza with an egg baked on top is the very best pizza—there's no better time of day to serve this sausage and spinach pie.

Want to make eggs ahead of time? Bake them in a sheet pan, slice and chill for up to three days, and serve in breakfast sandwiches, wraps, quesadillas, and more.

This technique for scrambled eggs achieves the best of both over easy and scrambled eggs.