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Make-Ahead Oatmeal Smoothies -- healthy & delicious with grab-and-go convenience; 6 varieties, plus how to invent your own
Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack)
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With just a little bit of love, turn leftover mashed potatoes into potato dumplings!
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Broiled Asparagus, a Poached Egg, and Charred Spring Onion and Garlic over Grits
Served warm and topped with vanilla sauce, this twist on bread pudding makes an indulgent breakfast treat. #BrunchWeek
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Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven. This casserole is made from pinto and black beans layered with tortillas and cheese. Picante sauce gives it just the right kick. You can replace the Cheddar cheese with Monterey Jack if you like.
We know you're not about to toss that stale loaf - not when there's french toast, croutons, bread pudding and breadcrumbs to be made!
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A Classic Spring Brunch Eggs, potatoes, fruit, sweet rolls, and the smell of fresh coffee — there's nothing like a classic brunch with friends or family on a Sunday. For this menu, we've elevated the usual dishes for a special occasion, and thrown in plenty of spring's bounty: a fresh asparagus frittata, a sweet-tart rhubarb compote, and a string bean and mint salad complement a savory potato-and-lox galette and sweet orange rolls.
Chile Pepper Heat Scale: A Guide To The Spiciest Capsicums
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What Are Some Useful Hacks for Beginning Cooks Who Work During the Day?
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Fried Vegan Cactus Tacos with Avocado Cream Sauce
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Greek style omelette with feta cheese and dill A delicious, light and easy omelette with Greek flavours. A great idea for breakfast or light lunch
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CINCO DE MAYO! Salsa, Guacamole, and More Start dinner with a warm chile con queso; cool, creamy avocado dip; or a chunky, flavorful salsa, accompanied by a basket of just-fried tortilla chips..
Saladu Awooka àk Mango (Avocado–Mango Salad) The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews.
Classic Mint Julep According to cocktail historian David Wondrich, mint juleps were originally made with cognac. Bourbon was probably adopted as a substitute by Southerners after the Civil War.
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Chartreuse Smash Developed by Adam Rothstein, beverage director for New York's Bobo restaurant, this sweet (but not too sweet) cocktail is a terrific vehicle for Chartreuse; when we tested it, it converted even the most adamant opponents to the herbal, bright-green liqueur.
Ginger Julep A hit of ginger liqueur takes the traditional Mint Julep and turns it squarely on its ear: spicy, sweet, and modern, with a citrus tang from the wedge of lemon, it's a fresh twist on the old classic.
Arroz Verde al Horno (Green Rice Casserole, recipe courtesy of Mercadito/Chef Patricio Sandoval)
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Seeded Rye Loaf Dark and deeply flavored from a rye sourdough starter that's made 10 days in advance, this earthy loaf is easily customizable depending on what seeds and grains you have on hand and want to add to the dough.
Four–Hour Baguette Traditional baguettes are 24 to 30 inches long and are baked in ovens that produce steam, which delays crust formation so the loaves can fully rise. This recipe reduces the length to fit in home ovens and calls for adding ice cubes to a hot cast-iron skillet to create steam.
Filone This recipe, from Daniel Leader of Bread Alone, which has several locations in upstate New York, produces an airy loaf with a nice crust similar to a ciabatta. It's made with a lightly fermented traditional Italian starter, called a biga, that's started nine hours before baking.
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