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Churro-fy your breakfast! 😏
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Try this tasty chicken enchilada recipe. Sort of looks like a burrito, but tastes like a chicken enchilada, and totally easy to make. Call it what you want!
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Katherine's Famous Vegetarian Taco Salad; layered, so chips don't get soggy! Top with sour cream or guacamole if you'd like. We like to make our own bowls for individual tastes.
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Slightly sweet from cream-style corn and crushed pineapple, these tropical hush puppies pair perfectly with fish.
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Recipe By: Grace Parisi
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Ham and Asparagus Quiche is terrific for a springtime brunch, Easter dinner, or even just a weeknight meal. Make it up to three days ahead and serve it room temperature or warmed up.
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I'm glad my mother gave me this recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkin taste.
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Sautéing onions and shrimp in bacon drippings infuses this company-worthy fettuccine with a pleasant smoky flavor.
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This cheesy casserole with fresh veggies and chunks of cooked chicken bakes up golden and bubbly in about 30 minutes for a quick weeknight meal.
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Liven up your brunch with these delicious, garlicky mushrooms in crispy buttery toast cups.
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There's a lot to love in this loaf.