Andy Liang's tangy and peppery soup is packed with crunchy bamboo shoots, chewy wood-ear mushrooms, soft strips of tofu, and a silky swirl of egg -- all in one soul-warming bowl.
Food writer Marisel Salazar blends up a Middle Eastern spread of roasted red peppers and walnuts to complete her bacon, egg and cheese breakfast sandwich.
Molly Yeh uses spiced egg noodles to create a sweet, creamy and super nostalgic comfort food that's the perfect dessert for Jewish holidays and parties.