Say goodbye to everything you know about enchiladas, because Marcela Valladolid’s recipe for Kale-Potato Enchiladas Verdes is here to change the game for good. In place of the usual ground beef filling, she opts for a duo of veggies, and instead of blanketing the tortillas in a simple tomato sauce, she goes green with a tomatillo-cilantro sauce.
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Eggs and toast aren’t going anywhere, but we’re digging a spicier, zestier breakfast vibe this first week of May. Though Cinco de Mayo falls on a Thursday this year, the mention of Mexican fare brings one thing to our minds: brunch. With Mexican salsas, cheeses and other favorites on board, eggy brunch favorites — whether sweet or savory — have never been more packed with flavor.
When your first meal of the day is a taco, you know you’re doing things right — and especially so when each one is fired up on the grill. Grilled Breakfast Tacos are wrapped in charred corn tortillas and loaded with soft-scrambled eggs, grilled Spanish chorizo and all the fixings.
Tangy, spicy and oh-so-buttery, Buffalo sauce is a staple flavor atop juicy chicken wings, but did you know that this go-to sauce can boost the flavor of some other fan-favorite foods? Think creamy dips and tender meatballs. On this morning’s all-new episode of The Kitchen, the cast shared tricks for packing a spicy punch in your Cinco de Mayo menu, which surely isn’t complete without this trio of Buffalo-ed eats. Read on below to get their recipes.
If your kids turn up their noses at the mere sight of their vegetables night after night, do not fear. A bounty of peak-season spring produce is here to change all that. Now that green beans, broccoli and more veggies are at their finest, there’s never been a better time for your kids to learn to love them — and we’ve got just the dishes to make it happen.
Big, bad broccoli gets a bad rep among the little ones, but Melissa d’Arabian’s Garlic Oil Sauteed Pasta with Broccoli will change their minds. Tossing it together with crowd-pleasing pasta is a good way to get some good bites of broccoli in. Plus, you can make this easy, hearty recipe as the main course if you amp up the portions.
Is there an ingredient that’s more universally loved among kids than peanut butter? Add that it’s affordable, easy to find and packed with protein, and you’ll be turning to these eight simple ideas constantly, including a few big-batch recipes you’ll thank yourself for making ahead of time. (And of course, anyone with peanut allergies could easily substitute any other nut butter.)
Peanut Butter Granola Bars
Leave it to Giada De Laurentiis to come up with a homemade granola bar swirled with brown sugar, honey and melted butter, and kissed with slivered almonds and mini chocolate chips.
What’s not to love about cereal? It’s crunchy, almost always at least a little sweet, and best of all, ready in 30 seconds flat! But if you’re ready to break out of the same cereal rut we fall into at our house, here are five family-friendly breakfasts full of simple, fresh ingredients. Every idea is easy enough to pull off on the busiest of mornings, which is to say, pretty much all of them.
It’s no secret that vegetarians love tofu — after all, it gives a boost of protein to meals that would otherwise be lacking — but, believe it or not, even the meat eaters among us can and should enjoy the benefits of tofu. Yes, it’s chock-full of protein, meaning that it will keep you full. But beyond the functionality of it and into flavor, it’s a culinary blank canvas, which means that you can pair it with seemingly countless ingredients to complete your meal. When you’re shopping for tofu, keep an eye out for the different kinds of available. While silken tofu can be blended into smoothies, the firm and extra-firm kinds can star in soup, or be treated like hunks of meat, as they do in the recipe from Food Network Magazine pictured above.
If you told the childhood version of yourself that one day you’d flip for a cake filled with a vegetable, you surely would have laughed. But this tried-and-true dessert is endlessly craveable no matter how you make it. And yes, there are many ways:
Most mac and cheeses are made with one or two, maybe three, cheeses, and sure, they turn out plenty gooey and creamy. But what happens when you more than triple that melty, buttery goodness and stir in a whopping 10 kinds of cheeses? Richness and decadence of the best sort, of course. On this morning’s cheese-focused episode of The Kitchen, Sunny Anderson, the unofficial queen of all things mac and cheese, debuted this showstopper, with wowing results. And perhaps best of all, it’s both easy to make and shockingly easy on your wallet. Here’s how.
Leeks are a member of the Allium family, which is essentially the onion family, and can really be used in any way that you would use an onion, which is lots of ways. Their flavor is slightly milder than that of a typical onion. They look like oversized scallions or green onions, long and cylindrical, and they should be firm, with nice taut layers.
They are available in the fall and the spring, with the spring leeks being smaller and more mildly flavored. The dark green tops are very fibrous and tough, and can be used to flavor stocks, but it’s the light green and white parts that are best for eating. Leeks can be eaten raw or cooked, and featured as a vegetable in their own right (which is more common in European cooking) or as a supporting aromatic.