Eggs

Original recipe from B&O American Brasserie in Baltimore, MD

B&O's menu offers everything from juicy steaks to local seafood, but our money's on the brick-oven pizzas (or flatbreads, as they're called at the restaurant). Savor the arugula, asparagus, and fried egg version while taking in the scene at the restaurant's downstairs bar.

Provencal picnic -Celebrate Bastille Day with a menu to enjoy en plein air.

The Original: Eggs baked (or poached) in a spicy tomato sauce. Our Version: A heartier (and healthier) meal, thanks to the addition of artichoke hearts and potatoes.

Having hard-cooked eggs on hand for Easter, once the dyeing and hunting are done, is a perfect excuse to make creamy, rich deviled eggs. They are delicious both seasoned simply and matched with all kinds of flavors. For instance, a combination of pickled beets and green apple provides a tangy-sweet crunch, while garlic, Parmesan, fresh basil, and salami bring to mind -- and taste buds -- a classic Italian antipasto. In a Japan-inspired version, scallions, sesame oil, and chopped seaweed balance nuttiness and onion against the brininess of the sea.

The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust.

The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust. Be sure to wash the leeks thoroughly to remove any grit.

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This recipe uses leftovers from the White Bean and Swiss Chard Stew for a quick frittata. Like omelets, Italian frittatas are made in a skillet with lots of eggs. You can have simple or elaborate fillings. Here, the filling is the bean and chard mixture. Toss a handful of grated cheese into the pan, using whatever you have on hand - cheddar, Gruyere, or pepper Jack. Add a green salad and you have two virtuous meals.

You need half the cooked potatoes from the gratin, which are baked with lightly beaten eggs until the edges set. This Spanish dish is similar to an Italian frittata.

Leftover risotto, loosened with a little water, is delicious reheated. But you can also make rice cakes. Stir beaten eggs into the chilled leftovers, then shape it into disks, coat with flour, and sear in a skillet. Like stir-fried rice, crisping the cakes adds a new dimension of flavor and texture.

Use the same skillet to cook four eggs, sunny side up or over-easy. The soft yolks make an instant sauce over the golden mushroom-filled rounds.