Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.
The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.
The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
Tender braised dark meat, moist roasted white meat, and skin so crisp you could weep. The best of all parts of the bird…minus the traditional hand-wringing.