Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.