St. Patrick's Day is a holiday of drinking for many, but this recipe let's you eat and drink in the name of Ireland, albeit with an American beer (but a good one at at that).
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Lobster Bisque
I love, love, love lobster. Simply steamed and served with butter, or lightly dressed with mayo and loaded into a toasted hot dog bun that can barely contain it — as long as lobster is on the menu, I'm a happy camper. For this recipe, I turned to the master, Thomas Keller, for inspiration — adapting recipes for creamy lobster broth and butter-poached lobster that are featured in his exquisite French Laundry Cookbook. The result is a rich, incredibly decadent treat, with a flavor to match the amount of work that goes into making it. I recommend serving it in a little cup or bowl as a starter to an elegant meal. Click here for more lobster recipes.
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5
Eggs in Purgatory
An idea taken straight from my Nonna's kitchen, with some modern and time-saving techniques for the not-so-skilled Italian cooks out there, this recipe is my favorite childhood breakfast (except for my dad's specialty, banana pancakes). So whether it's for breakfast-for-dinner, or you're whipping this up for Sunday brunch, the hearty Italian dish is sure to win over your audience's heart — so long as they like sauce and eggs.  Click here to see Fall in Love with Breakfast Again — at Dinner.
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4.076925
Chorizo, Potato, and Kale Hash
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While breakfast hashes are typically chock-full of greasy bacon or sausage and potatoes, I love making hashes using leaner chorizos, such as ground turkey or chicken chorizo. Replacing russet potatoes with yams or sweet potatoes and adding kale makes this breakfast a healthier alternative to your typical hash. You can also use this hash to make breakfast burritos and tacos, or an omelet.  — Julia Mueller This recipe is from Julia’s Let Them Eat Kale cookbook. Click here for more information on the cookbook. Click here for more kale recipes.  
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4
Chicken Salad Lettuce Cups
Chicken salad is usually a bit of a calorie bomb, but not this version. There's plenty of fresh produce in this version, and the sour cream and mayonnaise are slimmed-down versions, so you can indulge without the guilt.Click here to see 15 Easy Chicken Dinner RecipesClick here to see 101 Ways to Cook Chicken
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Eggs en Meurette
What is meurette? It's a French sauce derived from sauce espagnole, a classic sauce based on a brown veal stock made with roasted veal bones. This is a simplified version for home cooks that shouldn't take too much time to prepare. See all egg recipes.
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4
This shellfish ceviche amps up the flavor by substituting cucumber juice for some of the citrus. For best results, use a small, think-skinned cucumber variety, such as Korean or Delikatesse. Read more about cucumbers on Wall Street Journal's "Off Duty" section.
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This California-version of eggs Benedict is from Sandi of All the Good Blog Names Are Taken.  
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Try this exquisite, elegant take on the soufflé, fragrant with aromas of hazelnut. A little fruity poached pear in the center of each soufflé makes for a delightful and welcome surprise. — Will Budiaman Click here to see the Hazelnut-Pear Soufflé Video.
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3.5
Pane carasau, also called carta (or fogli) di musica, meaning “music paper,” is found on nearly every Sardinian table. Said to have been first made many centuries ago in the harsh, mountainous Barbagia region in east-central Sardinia, it is unleavened and crisp and parchment thin, hence its name. It can be eaten as a kind of cracker, with shards broken off the large irregular rounds in which it is baked, but it is often moistened before eating. A common way of eating pane carasau, however, is in the form of pani frattàu — almost a kind of lasagna. For more ideas, check out some of our best lasagna recipes.
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2.714285
Sultry, buttery hollandaise, crisp ham, and a yolky poached egg isn’t quite the same experience as enjoying those three things over a toasted English muffin. We think you’ll agree about them being served over fries, as well. Click  here to see 15 Over-the-Top Fry Recipes
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1.5
Earl Gray Poached Tilapia
Tilapia may be sort of a boring fish, but adding on complex layers of tea, lemon, and just a touch of butter helps make it both savory and clean-tasting. Feel free to experiment with any tea of your choice (and complementary flavors). See all recipes for chicken. Click here to see Tasty Tilapia Recipes for Any Night of the Week.
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