These knife-and-fork (not grab-and-go) egg tacos can be found on almost every breakfast menu in New Mexico and the southwestern United States, and throughout Mexico. They’re called huevos divorciados—“divorced eggs”—because the eggs are “separated” by their chile sauces, green spooned on one, red on the other. Chorizo or bacon is a nice addition. Two tortillas and two eggs make one serving.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.