Perfect for breakfast, lunch or dinner, these zucchinis boats are filled with eggs, two kinds of cheese and fresh chives. Grilling them adds a smoky flavor, and at the end, the boats are wrapped in salty bacon, making them utterly irresistible.
Ree Drummond whips up a one-skillet breakfast of eggs cooked with tomatillos, cilantro and a spicy green sauce that features poblano and jalapeño chiles.
Jet Tila brings this Japanese staple off of the streets and into the home kitchen by cooking his chicken and omelet in a flavorful mixture of soy sauce, kombu, sake and mirin.
Molly Yeh loads up her colorful seared rice bowls with sweet and salty steak, tangy kimchi, caramelized carrots, sunny-side eggs and spicy gochujang sauce.