Spicy breakfast foods are the norm in Latin America or Asia, but not in the United States. I have always liked a spicy breakfast, finding that bland, starchy choices like bagels, toast, or pastries with sugar tend to make me sort of sleepy in the morning. This taco filling is another simple version of spicy scrambled eggs and would also make a great omelet when you don’t want tacos. Dry-roasting the jalapeños gives the dish a heady, smoky quality and cuts the richness of the eggs. A natural cream cheese would be another tasty accompaniment, with smoked salmon slices for garnish.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.