These chicken nachos have crunchy chips topped with hot spiced shredded chicken, beans and melted cheese with cooling chunks of avocado, red onion and cilantro. If you like heat, add jalapeno slices at the end. These quick nachos work well with shredded chicken breast or rotisserie chicken if you have leftovers to use.

Chicken Nachos

Serves 6 ...Read more

This is a standby recipe in my culinary rotation. Long grain rice stays fluffy after it is cooked and doesn’t clump together. Celery leaves, spinach, parsley, and mild green chiles lend a fresh and slightly spicy touch to white rice. You can up the spiciness of this by replacing simple Anaheim green chilies with poblano, serrano or jalapeno ...Read more

I love citrus. From tiny kumquats to blood oranges to yellow and pink grapefruits, I keep my fruit bowl well-stocked and throw citrus into as much of my cooking as possible. ...Read more

XCrispy potatoes and a creamy garlic Parmesan sauce are one of my favorite combinations, and this recipe brings both together in the easiest way. I cook the potatoes in a single skillet until they’re golden brown, crisp on the outside, and perfectly tender inside — no oven required. It’s a method I rely on when I want a hearty side dish ...Read more

Mornings can be busy, but preparing a balanced breakfast doesn’t have to be complicated. Starting your day with the right mix of foods can help support energy, focus, and fullness until your next meal.

A simple rule of thumb is to include protein, fiber, and healthy fats. Protein helps keep you satisfied, fiber supports digestion, and fats ...Read more

Sam Sianis inherited a family legacy of legendary billy goats, but he immortalized the mythological Chicago incantation: cheezborger, cheezborger, cheezborger.

Sianis, who will celebrate his 93rd birthday this December, is not only a Chicago food icon, he’s also a curse breaker.

The following interview (conducted in Greek with assistance ...Read more

In the north of Yucca Valley, along a parched desert road, a white shoebox of a building appears on the horizon, mirage-like. Most days you'll spot it by its full parking lot, because La Copine isn't just a destination for desert dwellers. Tourists and celebrities travel from other cities, states and even countries for a taste of California ...Read more

Are you normal or weird? I've always identified as weird. I would couch it in terms like "charmingly weird" or "delightfully eccentric," but I came down firmly on the weird side of the spectrum.

At least, I did in public. Secretly, I thought of myself as perfectly normal, and it was the people who weren't like me who were genuinely strange.

...Read more

Frittatas are a versatile dish that can be served at breakfast, lunch or dinner. This easy frittata, featuring green spring vegetables accented by chopped tomatoes and Parmesan cheese, can be on your plate in just 25 minutes.

Spring Green Frittata

Serves 2

Active Time: 25 minutes

Total Time: 25 minutes

2 eggs, lightly beaten

4 egg whites

...Read more

I used to think homemade pizza wasn’t any good and that making it at home required a specialty oven, a specific type of flour, and even a stand mixer — I couldn’t have been more wrong. It turns out, all you need is an unfussy pizza dough, homeandleisure/recipes/varietymenu/s-4063186">Read more

I can’t imagine a fancier-feeling brunch dish than eggs Benedict! English muffins delicately layered with homeandleisure/recipes/varietymenu/s-4063185">Read more

Farro is an ancient grain that’s been cultivated for thousands of years. Delicious and nutritious (rich in protein, fiber, and nutrients like iron and magnesium), farro is enjoying a resurgence among gourmets and the health conscious alike.

The folklore

Legend has it that Julius Caesar himself brought it to Italy after ...Read more

This is a delicious variation on the usual chicken liver, onions and bacon. Here the flavors are combined to create an outstanding main course.

Chicken livers should be browned yet slightly pink inside, so they retain their silky quality. If overcooked, the chicken livers will have a grainy texture. Pancetta, Italian cured bacon, will give the ...Read more

Gardeners itch for spring weather to get outside and plant. Cooks like myself prefer to stay inside and whip foods loaded with classic spring ingredients and flavors. Vegetables such as new potatoes, peas and asparagus. Tender chive stalks and mint sprigs as soon as they appear in the garden, followed by cilantro, on everything!

Tie all those ...Read more

There’s nothing like a fried chicken sandwich to put a giant smile on a sandwich lover’s face.

Whether it’s tucked between two pieces of white bread or stuffed into a toasted and buttered bun, the combination of crispy, craggy coating and juicy, tender breast or thigh meat is a pinnacle of handheld eating — at once both incredibly ...Read more

What do America’s national parks taste like?

In Northern California, perhaps it’s the earthiness of forest mushrooms and sweetness of crab meat. Along the Southern border, maybe the basso of pine nuts and tang of cactus paddles. And in the East, how about … a whole lot of country ham?

That delicious thought came up while Nina Elder and ...Read more

It happened a few years ago, but I still remember it clearly. I was seated at a white-tablecloth fine-dining restaurant in Brooklyn, the now-shuttered Clover Hill. In need of a break from booze, I ordered a nonalcoholic cocktail. After the server recited the drink’s composition — beet, oolong tea, tonka bean and a few other carefully ...Read more

This crispy orange cauliflower is a plant-based twist on the classic Chinese American dish, orange chicken. It features cauliflower florets coated in a light, crispy batter, fried until crispy and then tossed in a sweet and tangy orange sauce. Enjoy it as an appetizer or serve it over steamed brown rice with stir-fried tofu and veggies for a ...Read more