Waffles and picnics are two words rarely seen together in a sentence, but thanks to Dorie Greenspan's inspired recipe, the two might be seen in public more often this summer. Forget what you think you know about this breakfast food staple: after pressing the waffles into shape, add them to a 200F oven for a good hour and a half to get them crisped to nacho-like perfection.
Take Cinco de Mayo to a more epicurean level this year (put down that watered-down margarita, stat!) with one of my favorite taco recipes out there: Halibut Tacos with Tequila-Lime Marinade. I've been a fan of this recipe ever since I picked up a copy of Becky Selengut's Good Fish cookbook a few years ago. And her spirited take on a Mexican classic makes this an ideal dish for one of my favorite days.
A tip: Take your Cinco de Mayo feast one step further and make your own tortillas. Don't freak out! All you need to do is track down a tortilla press, some Masa Harina (corn tortilla flour that should look like this) and some water and you are ready to go with this easy, breezy recipe. These toasty tortillas are a million times better than the pre-made variety--and are completely preservative free.
173 years ago settlers living in Mexican Texas made it official: they broke away from Mexico and formed the Republic of Texas.
And while March 2nd is an official holiday only in the Lone Star state, we wanted to give them a nod this year by cooking up some Frito pie. A simple Texan dish to make, Frito Pie consists of corn chips (Fritos are originally from Texas) piled on with chili, shredded cheese, onions, and other optional toppings.
We were inspired by the additions Serious Eats' vegan Frito pie recipe used. Sure, they are probably not authentic Tex Mex, but the avocado, jalapeños, scallions, and cilantro trimmings gave our meal even more texture and flavor. Just make sure to have your fat pants on while eating this savory pie: it's delicious, but thankfully for our waistlines, Texas Independence Day is only once a year.