Japanese breadcrumbs swap in for pine nuts and add toasted, buttery flavor to this nut-free pesto.

Ripe bananas add a subtle grassy, creamy sweetness to the fragrant sauce.

Wolfgang Puck likes his hot dogs stuffed with Gruyère, wrapped in bacon, and served with sharp, tangy horseradish-mustard sauce.

Dill, mint, and scallions infuse Greek-inspired flavor into meatballs served on top of orzo with a yogurt sauce.

Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs—all cooked together in a big cast-iron skillet—is his Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast.

Everyone's favorite Irish quick bread makes for an exquisite dessert when baked into a custard with eggs, sugar, and half-and-half.

This take on the Denver omelet, transformed into a sandwich, piles scrambled eggs, pepper bacon, and caramelized onion aioli on a brioche bun.

Crispy bacon, a sunny-side-up egg, and tangy cheddar cheese packed into bacon fat-scented English muffins make this a breakfast of champions.

F&W’s Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining.