Whisk together the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl until combined. Store, tightly covered, in a cool, dark place for up to 6 months.
Recipe courtesy of Bobby Flay
Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.
Celebrate the holiday with fun springtime sweets like this adorable bunny cake.
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