Tacos are served at all the Mexican markets for workers and shoppers who want a quick bite, including breakfast, as the markets usually open at sunrise. In the Southwest, small restaurants offer whole menus of breakfast tacos (my favorite, Taco Taco, in San Antonio, Texas, offers fifteen morning choices). And breakfast tacos and burritos have become an increasing familiar option along with bagels and pastries at most major airports in the United States and at the drive-throughs of many national fast-food chains. Not only are these vegetarian tacos a fiery morning wake-up, they’re good anytime as part of a larger meal, particularly alongside grilled or roasted meats or fish.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.