RECIPES! Dan Barber’s scrambled eggs, Ellie Krieger’s healthful fried rice, an easy skillet #DinnerInMinutes, Things on Toast, Mother’s Day lemon sponge pie and more!

Goran Kosanovic for The Washington Post

In San Antonio at Two Bros. BBQ, pitmaster Laura Loomis serves baby back ribs in a cherry glaze; this recipe makes a cross between a sauce and a glaze that can be served at the table.

Deb Lindsey for The Washington Post

Jackknife Sandwiches

This deeply smoky sandwich is the popular alternative to pulled pork at Char Bar Smoked Meats & Amusements in Kansas City.

Goran Kosanovic for The Washington Post

Smoked Pimento Cheese

Smoked cheddar, fire-roasted peppers and herbes de Provence go into this cheffy makeover of the Southern classic that is common to contemporary barbecue.

Deb Lindsey for The Washington Post

Vegetables à la Grecque

An array of seasonal vegetables bathes in a quick sweet-and-sour sauce.

Dan Barber’s Scrambled Eggs

This is Dan Barber’s revised version of the scrambled eggs that changed his life as a child — and a more luxurious dish than what most of expect when we hear “scrambled eggs.

Sesame Fried Rice With Spring Vegetables and Egg

Made with whole-grain rice and brimming with colorful spring vegetables, this healthful meal in a bowl feels like an indulgence.

Blueberry and Goat Cheese Toast With Lemon Thyme Butter

The base spread of lemon-thyme butter makes all the difference here, flavorwise.

Candy Chicken

Here, apricot preserves plus other pantry-friendly ingredients make a coating for wings that, regardless of the name of this dish, is not overly sweet.

Grilled Corn and Scallion Toast With Cilantro Crema

Lanky and charred, grilled scallions are easy to make and look so stunning heaped in a tangle on top of bread.

Lemon and Apricot Cinnamon Chicken

This is a happy jumble of flavors in which there’s just enough cinnamon to perfume the dish rather than carry it in the direction of something sweet; the blend of red and black peppers gives it depth.

Lemon Sponge Pie

This tart dessert gets its name from the consistency of the baked filling, which seems like a combination of moist spongecake and creamy custard.

Mushroom Toast

The preparation couldn’t be simpler, and yet the result is elegant enough to serve as a dinner party starter as well as for a special brunch; it’s rich, you bet.

Roasted Tomatoes and Avocado on Toast

Here, a thin layer of sweet-tart tomato jam keeps the toast from getting too soggy, and the addition of a roasted tomato turns this into something more substantial.