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08/06/2012
Huevos a la Mexicana (Mexican-Style Scrambled Eggs)
This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag.
Issue #149
07/16/2012
Requesón Revuelto (Ricotta Scramble with Tomatoes)
This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.
Issue #149
07/16/2012
Huevos Motuleños (Eggs in Tortillas with Ham and Peas)
This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.
Issue #149
10/19/2011
Vegetable Run-Up
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
Issue #142
02/18/2013
Salsa-Simmered Tortillas (Chilaquiles)
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Issue #114
11/14/2012
Todd's Turkey Hash
An easy hash that utilizes leftover Thanksgiving turkey.
Does Not Apply
08/12/2011
Cold Beet Yogurt Soup
Earthy beets, cooked and chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced borscht-inspired bowl.
Does Not Apply
07/27/2011
Vietnamese Pork Meatball and Noodle Salad (Bun Cha)
After pho, bun cha is one of Hanoi's most famous dishes and is a delicious summertime lunch or light dinner.
Does Not Apply