Recipe: Fried Egg Taco with Toasted Chile Oil — Recipes from the Road

There are many reasons to seek out the tacos at Tacos Oscar, a roving taqueria run by Oscar Michel and Jake Weiss.

Any great taco begins with the tortillas, and here they are handmade and pressed to order. The two former line cooks from Oakland's Boot & Shoe Service also excel at fillings, which run the gamut from more traditional options like carnitas to less conventional combinations like Peruvian bean, nopal salad, roasted tomato salsa, cotija, and queso fresco.

But the taco we're highlighting is much simpler than either of these — and the secret to its success is in the perfectly fried egg.

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How To Make Chocolate Sweet Potato Frosting — Cooking Lessons from The Kitchn

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That lush, rich chocolate frosting you see is made from just two ingredients, and one of them is a vegetable. Chocolate sweet potato frosting is a recipe I investigated with a heft of skepticism. Would the combination of chocolate and sweet potato purée create a luscious frosting the internet had promised me, or was it just a guise for getting unsuspecting eaters (namely, my children) to eat more vegetables?

Much to my surprise and delight, the combination of baked sweet potato purée and semi-sweet chocolate led to the discovery of my new favorite frosting. With a whipped texture that rivals the canned stuff and a light, custard-like flavor that tastes nothing like sweet potatoes, this two-ingredient frosting is easier to make than buttercream frosting and just as welcome on cupcakes or birthday cakes.

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Recipe: Chicken and Biscuit Casserole — Recipes from The Kitchn

This recipe isn't trying to be anything but delicious, comforting, and full of the homey flavors we love. And for those reasons alone, it's a favorite. There's the crown of herb-flecked biscuits, and underneath a rich mixture of shredded chicken, tender vegetables, and creamy gravy. It's all balanced by a generous dose of fresh herbs that add a pop of bright color and flavor to this classic comfort food dish.

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Recipe: Crispy Potato Bites with Spicy Ketchup — Recipes from The Kitchn

I have an A.A. Milne quote painted on my kitchen wall — "If a man really likes potatoes, he must be a pretty decent sort of fellow" — that basically sums up my feelings on the ingredient. Essentially, if the food is potato-centric, I'm a fan.

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How To Make Better-than-Panera Broccoli Cheese Soup — Cooking Lessons from The Kitchn

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Try as I might, I've never found a soup more beloved than Panera's broccoli cheese soup. With a Panera in nearly every shopping center, I find myself stopping in between errands with my young kids or meeting my mom and sister at Panera for weekday lunches, and the broccoli cheddar soup is one of my favorite orders. Served in a steamy bread bowl, this soup is a dependable classic that satisfies from the first bite all the way to devouring that bread bowl. Intent on enjoying this cult classic at home, we set out to make a decadent and creamy version at home that rivals the fast-casual classic.

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Recipe: Bacon-Brown Sugar Pork Tenderloin — Weeknight Dinner Recipes from The Kitchn

Recipe: Creamy Sun-Dried Tomato Fettuccine — Recipes from The Kitchn

Remember those sun-dried tomatoes lurking in the back of your pantry? Isn't there a hunk of goat cheese somewhere in the fridge? Now's the time to grab both of those ingredients because together they form the basis for this creamy, dreamy weeknight pasta that's proudly all frills and no fuss.

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Recipe: Touchdown Taco Casserole — Recipes from The Kitchn

When it comes to Super Bowl snacks, you've got a great excuse to bring in the big guns — and by big guns, I mean all the processed cheese you're too ashamed to eat any other time of year. This taco casserole takes your typical bubbly oven dish one step further with the addition of cheddar cheese soup. Oh yes, I went there.

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Recipe: "Second Chakra" Granola — Recipes from the Road

Will this granola — a nut- and seed-heavy blend with dried cranberries, coconut, and cornflakes — actually lead to feelings of wellness, abundance, and joy? We can't say for sure, but Kiri Mah, the pastry chef at Oakland's Pizzaiolo, says the name was inspired by a motivational speech in which the restaurant's owner, former Chez Panisse chef Charlie Hallowell, urged the staff to cook from the second chakra.

"I actually have no idea about the chakras, I just thought it was very Charlie," Kiri explains. (According to the internet, a balanced second chakra is also linked to creativity and sensual pleasure, but perhaps that's asking a bit much from a granola.)

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Recipe: The Greyhound — Recipes from the Road

The Greyhound is a simple drink — just grapefruit juice and vodka or gin. You can salt the rim and call it a Salty Dog, but for some that's getting a little too fussy. The Greyhound wasn't invented in Oakland, but some would argue it was perfected here at a funky little art gallery/cafe-turned-bar called Cafe Van Cleef.

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Recipe: Garlicky Steak and Veggie Bowls — Recipes from The Kitchn

Recipe: Spicy Tomato and Shrimp Soup — Recipes From the Kitchn

While this soup tastes like the balmy days of August, it has the power to instantly warm up your bones. It's brothy and light and definitely won't weigh you down, like it's trying to grasp onto those warmer days — and aren't we all, really?

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How To Make Fritters Out of Any Vegetable — Cooking Lessons from The Kitchn

Veggie fritters are a bit of a mind game because they have a magical way of making you forget that you're actually eating vegetables. That's because the best fritters aren't just packed with veggies — they're also enhanced with cheese, herbs, and spices. Then there's the brilliant method of pan-frying them, making them nice and crispy. Everyone can agree on crispy.

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Recipe: Slow-Cooker White Chicken Chili — Recipes from The Kitchn

Recipe: Shredded Cabbage and Sweet Potato Slaw — Recipes from The Kitchn

Slaw gets a lot of love in the warmer months — when it regularly appears as part of a cookout spread or tucked into a pulled pork sandwich — but in our household it's on the menu just as often in the winter. Cabbage is a cool-weather crop, after all.

The base of this winter slaw is a mix of red cabbage and julienned sweet potato, bejeweled with orange segments and pomegranate. It's proof positive you can eat the rainbow even in January.

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Recipe: Spicy Peanut Tempeh Bowl — Hearty Vegan

How To Make a Hearty Breakfast Fruit Salad — Cooking Lessons from The Kitchn

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A broiled grapefruit, a luscious smoothie bowl, or even a hearty smoothie is a charming way to start any day. But some weekday mornings require more than a fruit-filled start, no matter how yummy, to get your engines running and keep them running. You need something with protein and fiber, chock-full of nutrients; something fast that is satisfying, exciting, and inviting to spark your engine.

Here's a new answer to this dilemma: a hearty whole grain and fresh fruit salad, with fresh herbs that add dimension, and quick gloss of a sweet-tart dressing. It's all made ahead and just needs a last-minute toss together. This fruity tabouli is a formula, a recipe blueprint, that is so versatile you'll be having a different breakfast every day for weeks with ease.

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Recipe: Apple Pie Granola Bars — Recipes from The Kitchn

Recipe: Slow-Cooked Brisket and Onions — Slow Cooker Recipes from The Kitchn

Recipe: Vegan Avocado Fritters with Cashew Hollandaise — Hearty and Vegan

Hearty and vegan? Is it possible? Yes, of course! We pulled recipes from a few vegan cookbooks hitting the market this year and asked one of our food photographers and stylists, Maria Siriano, who happens to be vegan, for her thoughts on the recipes.

The title of Anna Jones' A Modern Way to Cook does a fine job of summing up what it means to be all about the plants in this day and age — it's a modern way to cook, and it will leave you just as satisfied and nourished when you have the right group of ingredients and a few key recipes at your fingertips. While this book skews vegetarian many of the recipes, including this one for avocado fritters, can be easily veganized.

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How To Make Grits in the Slow Cooker — Cooking Lessons from The Kitchn

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I imagine Southerners were pretty early adopters of slow-cooking. These miracle machines cook food low and slow without heating up the whole kitchen, perfect for sweltering Southern summers. Grits are a Southern staple that are especially well-suited for slow-cooking — they like a long, slow simmer without much tending. A crock of slow-cooked grits is a dream to wake up to and an easy, no-fuss base for weeknight dinners.

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Recipe: Sesame-Ginger Roasted Broccoli — Recipes from The Kitchn

Roasted broccoli is a dinner staple in our household. It's one of the easiest ways to get some greens on our plates — especially on those nights when our dinner timeline is particularly tight. I can grab a bag or two of frozen broccoli and we can eat as we normally do, but with a fraction of the prep.

Since we eat it so regularly, I've tried plenty of variations on roasted broccoli. To date, this sesame-ginger roasted broccoli is my family's favorite. Loaded with flavor, it's still versatile enough to serve alongside almost any meal.

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Recipe: Slow-Cooker Chicken Burrito Bowls — Recipes from The Kitchn

Recipe: Kidney Bean and Coconut Curry — Hearty Vegan

Hearty and vegan? Is it possible? Yes, of course! We pulled recipes from a few vegan cookbooks hitting the market this year and asked one of our food photographers and stylists, Maria Siriano, who happens to be vegan, for her thoughts on the recipes.

Vegan: The Cookbook by Jean-Christian Jury is a tour de force of vegan cuisine inspired by the culinary traditions from every corner of the globe. This cookbook is part of the Phaidon culinary bible series so it's a big one, packing in around 500 recipes featuring a range of ingredients and techniques. We loved the kidney bean and coconut curry, a recipe hailing from the culinary traditions of Chad — although you'll find similar dishes of beans stewed in coconut milk throughout the world — for its simplicity and straightforward flavors.

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Recipe: Almond-Crusted Chicken Fingers with Yogurt-Herb Dip — Recipes from The Kitchn

There's a reason why some foods are childhood favorites: They're delicious, if somewhat lacking in sophistication (and nutrition). Having kids has prompted me to revisit the dishes of my youth — like fish sticks, scrambled eggs, and fruit leather — with varied results.

The most victorious of such ventures is this chicken fingers recipe, with almond meal breading and yogurt-herb dip. It gives a nod to nostalgia while incorporating some of the ingredients and flavors of my modern kitchen.

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Recipe: Vegan Chickpea Noodle Soup — Hearty Vegan Recipes

Hearty and vegan? Is it possible? Yes, of course! We pulled recipes from a few vegan cookbooks hitting the market this year and asked one of our food photographers and stylists, Maria Siriano, who happens to be vegan, for her thoughts on the recipes.

Up first in this series is a homestyle vegan chickpea noodle soup from Homestyle Vegan, by Amber St. Peter of Fettle Vegan.

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How To Make Creamy Make-Ahead Steel-Cut Oatmeal — Cooking Lessons from The Kitchn

Do you eat steel-cut oats for breakfast? This time of year I turn to them gladly: nothing like a bowl of hot, tender, pearly oats, all creamy and delicious. Steel-cut oats take a little longer to cook than rolled oats, but that's not a problem. Set them up the night before and you'll have hot oatmeal in the morning almost instantly. It takes only two or three minutes to heat them up. Here's how I prep my oatmeal the night before.

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How To Make Deviled Eggs — Cooking Lessons from The Kitchn

How To Make Quick Vietnamese Beef Noodle Pho — Cooking Lessons from The Kitchn

How To Make French Toast Even Better than the Diner — Cooking Lessons from The Kitchn

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Start with some bread, a few eggs, and butter and voila! You've got French toast. Right? Well, maybe not so fast. French toast has few ingredients, and it's a quick-cooking recipe for sure, so it seems like it should be pretty straightforward. But for a dish so common, it's not that hard to make poorly. There's the burnt-outsides-and-raw-insides problem, that unpleasant-center-layer-of-un-eggy-bread issue, and the over-soaking-until-the-bread-falls-apart conundrum.

The real trick to making classic French toast is to pay close attention while you soak and cook. We're going to show you how to do it well so you always have the French toast you deserve.

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