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Fold crisped and crumbled bacon into a cornmeal waffle batter for plenty of salty, savory crunch.

Buttery, eggy brioche makes this French toast extra-decadent, but Southern-inspired buttered pecans and bourbon maple syrup take it over the top.

Fat pretty much makes the fry. These spuds start off in water, which preps them for the subsequent fryings in beef or duck fat, resulting in irresistibly crunchy, crackly french fries.

Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of “meh,” but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.

These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.

Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.

A big soup spoon is the way to go for oil basting.

To make these soft-boiled eggs, you don't have to wait for them to come to room temperature. Go ahead and cook them straight out of the fridge.

Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.

Poach eggs before you head to bed and you’ll have a quick breakfast on hand in the morning.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute.

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.

This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies.

Aranygaluska—also called golden dumpling cake, butter puffs, and monkey bread—has been extolled by Jewish immigrants from Hungary for years.

Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided you serve horseradish sauce with it.

This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.