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).
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.