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.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.