Dairy

Think of this as a carbonara, but with tomatoes in place of the eggs.

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works).

"Acid and texture are the most important things," says chef Eli Kulp. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

The intensely flavored soffrito is the foundation of this rich pasta; double the ingredients and freeze half for next time.

Says Headley of these crisp, buttery-sweet biscuits, "Serving them hot is all that matters."

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

Cakey on top, pudding-y on the bottom, tart all the way through.

David Chang's buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we're suckers for za'atar).

Does Bloomfield's roast chicken recipe take work? Yes, but the results—from the drippings-soaked sourdough toasts to the glossy pan sauce—are transcendent.

In search of a classic tuna melt? This is the best we've tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

A version of this recipe helped Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

The ultimate do-ahead, portable power breakfast; it's also great with fresh fruit.

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number.

Onions are loaded with umami flavor, as are anchovies, mushrooms, and Worcestershire sauce. Together, they make this dip especially hard to resist.

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

Borani is a Persian dip made with yogurt. The chioggia beets in this recipe give the dip a gorgeous hue.

Use store-bought meringues and skip the first step, if you prefer.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

The best blue cheese for this is salty but creamy, not too sharp or funky.