Two grand bistro classics meet here: the frisée aux lardons salad with a poached egg, and oeufs en meurette (poached eggs in a red-wine sauce).

Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.

You'll return again and again to this recipe since it can be assembled in advance and delivers serious flavor.

Tender textured, with an oozing cheese center, they’re sure to be devoured before the frying oil has had a chance to cool down.

Tiny bow-tie pasta takes this supreme comfort dish into another realm.

Using adobo sauce in this lively egg dish adds a subtle smoky flavor without the hassle of roasting and cleaning fresh peppers. Plus, the recipe includes a nifty method for softening tortillas....

Talk about playing with your food. Our editors were doing double takes when they saw this dessert in the test kitchen.

For this lighter-than-air Austrian soufflé, we've added tart lingonberry sauce, but any preserves or jam will work.

There are fluffy eggs, melting cheese, and golden hash browns in every bite of this one-dish meal.