These crispy black bean tacos are stuffed with creamy mashed beans, zippy Roma tomato pico, and a drizzle of hot sauce—all tucked into oven-baked taco shells made right on the rack. Simple, bold, and unbelievably good.
A cozy, grown-up take on apple cinnamon oatmeal—steel-cut oats with applesauce, maple syrup, and toasted pine nuts. Comfort in a bowl, ready in 10 minutes with an overnight soak.
This spicy-sweet gochujang ground beef is packed with roasted garlic, green pepper, and scallions. Fast, bold, and endlessly versatile—serve it in lettuce wraps, rice bowls, or tacos.
A creamy, smoky twist on classic egg salad—made with Hatch green chile sauce, lemon-marinated red onions, and fresh tarragon. Served on toasted Japanese milk bread for the ultimate sandwich upgrade.
This Korean BBQ Chicken Salad brings sweet heat, crunch, and creamy goodness in every bite. Featuring grilled chicken thighs, roasted sweet potatoes, pickles, avocado, and a bold gochujang-peanut dressing—it’s a prep-ahead meal that doesn’t hold back.
These Hatch green chile egg tacos are the perfect breakfast or brunch—featuring soft-scrambled eggs with pepper jack, sliced avocado, and sour cream on warm corn tortillas.
UnitedHealth Group (UNH) looked like a screaming buy at $311 a share—but I’m sitting this one out. Here’s why this complicated, risk-heavy business doesn’t make the cut.
This smoky chipotle adobo marinade is perfect for roasted vegetables, grilled meats, tacos, bowls, and more. Make once, use all week (or freeze it for later).
Juicy grilled chicken, smoky summer veggies, herbed rice, and a chilled yogurt drizzle—this skewer-free bowl is everything you love about kabobs, no sticks required.
Turn roasted Hatch chiles into flavor bomb cubes you can freeze and use all year long. Perfect for beans, soups, tacos, sauces, and more.
This rustic pasta recipe features Rancho Gordo Mezze Maniche with creamy white beans, roasted red peppers, bitter broccoli rabe, and Pecorino Romano. Finished with toasted almonds for the perfect cozy dinner.
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