Colloquially, chilaquiles means “broken-up old sombrero,” but you could think of it as a Mexican version of French toast—created to use up leftover bread....

Salty, cheesy, crunchy (and with an optional kick of heat)—this addicting combo is a flavor-packed blend of popcorn, tortilla chips, and corn nuts gently scented with tangy barbecue sauce and...

For a finishing touch, we took a full-blown, flower-decorated wedding cake to its playful—and miniature—extreme: cupcakes.

Light yet satisfying, this pasta is finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds.

An easy but elegant tart—perfect for a weekend in the country.

Hungry guests still rubbing the sleep from their eyes will be delighted to encounter this satisfying spin on that old diner favorite, the Western omelet.

A very creamy classic cheesecake takes a summery turn with August’s glorious blackberries heightened with fresh mint.

Once a way to make use of stale tortillas, tostadas are so good that it wasn’t long before people simply started using fresh tortillas.