Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
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.
This one-pot chicken and rice is a dinner-time winner. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.
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.