Egg

Lightly poached eggs add luxurious body and sophistication to this weeknight soup.

Breakfast, lunch, dinner—this recipe (known in Mexico as migas) is the all-in-one answer for leftover tortilla chips. A light crunch and the punch of chorizo makes it irresistible any time of day.

Anita serves this easy dish for brunch with a mixed-greens salad alongside.

The steaks need to marinate overnight.

The classic frittata offers an elegant solution for those times when you have only eggs and cheese in the fridge. Combined with some of spring's freshest flavors, it provides a healthy dose of fiber, omega-3s, and vitamins A and D.

Why you'll make it: Because it's the simple version of the omelet, and works as well for breakfast as it does for lunch, a late dinner, even with drinks.

Papadzules con calabacitas We added zucchini to the eggs in this favorite from the Yucatán Peninsula. It's one of Mexico's great vegetarian dishes.

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Brik The old joke is that brik turns into a brick if the pastry (in Tunisia, malsuqa) is not thin enough. We found spring-roll wrappers had just what the dish required — they are delicate but sturdy enough for the eggy stuffing.

We've made this colorful dish using fresh cooked rice instead of leftover takeout. There's plenty here for a hearty breakfast, lunch, or dinner.

This tortilla casserole is a great holiday dish to prepare when you want to use up leftovers. Miguel uses shredded leftover turkey as well as whatever vegetables remain from the holiday feast. It is a reliable dish for brunches or luncheons, paired with a seasonal salad. The tangy tomatillo sauce in this dish can also be used in recipes for other chilaquiles as well as Enchiladas Verdes. Though often referred to as "green tomatoes," tomatillos are members of the gooseberry family.

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.

This dish, from Golden Door executive chef Dean Rucker, only feels indulgent.

This lightly sweet, tangy bread pudding is a snap to assemble. Feel free to use any kind of white bread you like — presliced sandwich bread (cut into 1-inch pieces) will give a smoother texture, while cubes of French or Italian bread with their crusts will make the pudding chunkier.

The chive oil would also be delicious drizzled over salmon or chicken. For very hungry guests, poach 12 eggs and serve each person two instead of one. WHAT TO DRINK: Prosecco, an Italian sparkler, is festive, delicious, and a good value.

Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.

This hefty omelet is big enough for two people to share, and the recipe makes great use of the flavored goat cheese varieties now available at supermarkets across the country.

Top this hearty vegetarian omelet with sour cream and chopped red onion. Serve with warm tortillas.

For a vegetarian version, substitute Soyrizo for the chorizo.