No Sugar Added

gluten free Thai-style eggs, most commonly made with softened glass noodles rather than a whole grain, are incredibly versatile, appealing to me as a quick but fun and satisfying breakfast or lunch or supper because I usually have everything I need on hand. In fact, every time I make this—and I make it often—I'm amazed that such a dish essentially just came out of my fridge. It's even easier if you have a little bag of cooked rice or other grains in the freezer: Just break off a chunk, put it in a sieve, and rinse under cool water until the grains separate. If you don't have fish sauce, you can use 1 tablespoon soy sauce instead, and if you don't have chile paste, use a couple good pinches of crushed red chiles. The one secret to good yam kai, in my experience, is that you must cook the shallots until they're almost burned. And the more of them you use, the better—as many as you can stand to peel and slice in the morning as you down your first cup of coffee; four is my limit.

Farofa is the term for a side dish using toasted farinha de mandioca—in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa as a dish couldn't be easier. It is plain manioc flour toasted in butter. A few of the classic farofa dishes include eggs and scallions, eggs and bacon, banana, bell peppers, and dendê oil, green beans and carrots, peas and corn, and so on and so forth. Farofa can be extremely dry, since the manioc flour immediately sucks up all the juices from anything it encounters, especially when it's served plain. The trick to making a moist farofa is to use a small amount of manioc flour in proportion to the other components, turning a side dish into a savory accompaniment that is so tempting, you may even forget there is a main course.

Uova Ripiene di Tonno Recipes are some of my favorite souvenirs of memorable dining experiences. Whenever I make these eggs, for example, I am reminded of the first time I ate them at Belvedere, a favorite restaurant in La Morra in Piedmont. The owner told me what was in them, and at home I experimented with the proportions of the ingredients to get the flavor I remembered.

Eggs are a staple of the Turkish diet. An ingredient in many dishes, they are also prepared on their own as a main course for lunch or as an appetizer for dinner. Here they are poached, set on a bed of yogurt (another staple) and drizzled with a red pepper-sage butter. The red pepper that fires up Turkish cooking - a cross between paprika and dried crushed red pepper - is much more popular than black pepper, especially outside the large cities.

Can be prepared in 45 minutes or less.

Kalmi Shaak Following Bengali tradition, Chitrita Banerji's mother presented this vegetable dish as a first course — delicate yet spicy, it gets the appetite going. But you could serve it as a side dish with the mung beans and the eggplant fritters. The original recipe called for mustard oil, but because it's so hard to find an FDA-approved brand — many bottles are labeled "for massage only," though Indians find that they're fine to cook with — we have substituted vegetable oil.

Potato salad gets perked up with herbs, vegetables and a terrific dressing. Serve the salad warm or at room temperature.

Can be prepared in 45 minutes or less.