Recipes

These delicate, classic crêpes have just a small amount of sugar, making them our go-to for both sweet and savory recipes.

To give scrambled eggs a fun twist, Hugh Acheson trades a side of hash browns for kettle-cooked potato chips.

For this dish, chef Neal Fraser uses spicy chorizo and Spanish lomo (cured pork loin) in scrambled eggs, along with potatoes, piquillo peppers and smoky paprika. Since lomo can be hard to find, we've substituted readily available serrano ham.

This cheesy frittata is the kind of dish—fast, flexible and easy to reheat—that Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says.

"When I was 18 years old, I spent the summer in Israel, working on a beautiful kibbutz," Gail Simmons recalls. "My first job there was in the chicken house, gathering eggs. I was then transferred to the kitchen, where I was charged with making eggs every morning for hundreds of hungry fellow workers. I developed an ardent affection for humble egg dishes like shakshuka, often known in Italy as Eggs in Purgatory. It's a popular dish throughout the Middle East and perfect for any meal of the day."

Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pleasures. "When I was a kid, I loved it," says Jean-Georges Vongerichten.