A tasty and relatively easy recipe with a great classic red sauce. The original recipe linked below uses canned chipotles, but this has been adapted to use more dried chiles, as the heat from the canned chipotles overpowers the eggs.

Sauce
* 3 whole dried ancho and/or pasilla peppers
* 1 canned chipotle chile
* 1/4 cup canola oil, divided
* 1 small yellow onion, thinly sliced
* 4 medium cloves garlic, thinly sliced
* 1/2 teaspoon dried oregano
* 1 (14-ounce) can crushed tomatoes, preferably fire-roasted (such as Muir Glen)

Bon Appetit called this recipe Tunisian-style eggs, but we instantly recognized it as a close cousin to the Berber Eggs we had for breakfast in Morocco. We tweaked the recipe slightly, and it was delicious!

Serves 2

1 tablespoon olive oil
1/2 medium red onion, chopped
2 garlic cloves, finely chopped
2 red bell peppers, cored, chopped or thinly sliced into strips
1/2 large tomato, finely diced
3+ tablespoon harissa paste and/or dried spice mix

For Crust (enough for two crusts - note, Jon finds this recipe difficult to work with, especially when doubled, and would consider using a different crust recipe next time)
2½ cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 tablespoons apple cider vinegar

For Quiche:
5 large eggs
3 heads of garlic, cloves peeled
Kosher salt
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
dash nutmeg
Freshly ground black pepper

1 1/2 pounds Granny Smith or Gold Rush apples, peeled and cored
1 cup + 3 tbsp all purpose flour
1 cup sugar
1 T Calvados or brandy
1 t lemon juice
2 tsp baking powder
1/2 tsp salt
1 large egg + 2 large egg yolks
3/4 cup vegetable oil
1/4 cup butter, melted
1 cup whole milk
1 tsp vanilla extract
2 tbsp confectioner's sugar + 1/2 tsp ground cinnamon, for topping

Preheat oven to 325F. You will be placing the cake on the bottom rack, so make sure the oven is set up for this.

Lightly grease a 9-inch springform pan (NOTE: a 10" pan is too wide, and the layers will be too thin)

1 large egg (or two medium)
1 tsp. soda
1 tsp. baking powder
1 tbsp. vinegar
½ c. milk
1½ c. sugar
1 c. shortening
Flour (see below, but about 3 cups in the mix)

Mix all ingredients except flour. Gradually add flour until the shortening is mixed in and the dough is stiff enough to roll out. Roll on floured surface. Cut cookies out and bake at 400 degrees until brown, 10-12 minutes. Top with sprinkled sugar or icing:

Black And White cookie style frosting:

(Let cookies cool completely before starting)

4 cups confectioners' sugar
1/3 cup boiling water

Dad tells the story of his first experience with Chiles Rellenos, with tears running down his face from the heat of the peppers, but loving every bite.  He worked long and hard to re-create that moment, and settled upon this recipe.

• 12 Anaheim peppers, skin removed (see note)
• 3 whole eggs
• 2 egg whites
• 1 Tbsp Flour
• 1 dash salt
• Queso Chihuahua (or Monterrey Jack) cheese cut in long "fingers"

This is Jon's Mom's Sour Cream Cake recipe

1 cup butter (softened)
3 c. sugar
Cream together until well blended.

Sift together in a large bowl:
3 c. flour
¼ t. baking soda
½ t. salt

6 eggs (may be separated, beat egg whites until almost stiff and fold in last) Or just add one whole egg at a time (this is what I do)
1 c. sour cream
1 t. vanilla

Add one egg at a time to butter/sugar and beat well after each.

From Bon Appetit halved (still serves four) and with some modifications:

Ingredients
3 T olive oil
1 small onion, finely chopped
3 garlic cloves, coarsely chopped
2 jalapeños, finely chopped
1 1/2 cups chickpeas, soaked overnight and drained (or 1 can chickpeas)
1 teaspoon paprika
1/2 teaspoon ground cumin
2 14-ounce can tomatoes (diced or whole+hand-crushed), juices reserved
Kosher salt and freshly ground black pepper
salt to taste
3/4 cup coarsely crumbled feta

For the Cæsar salad dressing:

• 1 clove garlic, chopped
• 2-3 anchovy fillets
• 1 egg yolk
• 1/2 tsp Dijon mustard
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1/8 cup freshly grated Parmesan, plus extra for garnish
• Freshly ground black pepper

Blend together garlic, anchovies, egg yolks, dijon and lemon juice until smooth. Slowly add in the olive oil and emulsify. Stir in pepper and parmesan.

For the salad, combine chopped romaine and croutons (toast diced baguette cubes tossed with olive oil)

Because of my awesome cole slaw recipe, whenever BBQ season rolls around I always forget that I also have an awesome (borrowed) potato salad recipe.

I have unabashedly used Rachel Ray's recipe and added eggs (in my opinion, a must!).

Ingredients
6 all-purpose potatoes, peeled and diced
3 eggs, hard boiled and diced
Coarse salt
1/4 onion

This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunan, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

Serves 4 as a side dish:

Ingredients
1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
2 eggs, lightly beaten

We tried making pumpkin pies from scratch (like, starting with a pumpkin scratch), but we never quite got it to come out right. We've reverted to Jon's grandmother's closely-guarded recipe, which comes from the side of a Libby's can:

1 can Libby's pure pumpkin
1 can (12 oz) evaporated milk
2 large eggs
¾ cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp allspice (optional)
1 pie crust

Mix together sugar and spices in a small bowl.