Breakfast burritos first appeared on a menu in 1975 at Tia Sophia’s in Santa Fe, New Mexico, but now they’re beloved around the United States as a handheld, hearty, and customizable morning meal.
We recently found that our nostalgia for frozen tots, like many kid-friendly foods, outshone the reality. Determined to right this wrong, we hit the kitchen in search of potato tots with a golden, crunchy exterior and ...Read More
To make a creamy, smooth, and quick bean soup, we started by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs. Heating the beans caused their ...Read More
For a light and airy, slightly sweet Easter bun, we added plumped raisins to a simple, water-based yeasted dough and gave it plenty of time to rise. Butter and eggs added richness, and an egg wash gave the buns a gorgeous ...Read More
A 12-inch cast-iron skillet can handle just about any meal, from breakfast to dessert — and brownies are no exception. The best ones have crispy, chewy edges and rich, fudgy middles.