If you have ever had breakfast in Texas, then odds are you’ve experienced a plate of delicious migas, a mixture of fluffy eggs, spices, cheese, and fried tortillas. For Sandy, migas present somewhat of a love-hate relationship. You see, Michael (her main squeeze for over twelve years) loves migas so much she sometimes feels he loves them more than her. He’s tried them in every restaurant in Austin, always noting the subtle differences and what would make the perfect combination of flavors. She took note and developed this recipe in attempts of satisfying her “migas man.” And let’s just say there is no longer any doubt who Michael loves more. Serve these with a side of refried beans and your choice of corn, flour, or whole wheat tortillas to enfold all of the ingredients into tasty tacos. And if you’re feeling spicy, try making your own pickled jalapeños (see below).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.