Roasted chickpeas aren't just a fun snack, they make an excellent plant-based filling for tacos. For the finishing touch, channel the flavors of falafel and drizzle the tacos with a spicy tahini sauce!
If there's one food Catherine McCord always has in her refrigerator it's cooked rice. She uses it to make fried rice, a warm breakfast cereal and especially these Cheddar-Corn Rice Cakes.
Skip the cheese plate and cut this giant cheese-and-cracker sandwich into wedges for an appetizer that's good on its own or perfect as a spread for fresh vegetables.
Cacio e uova, "cheese and eggs" in Italian, is a Neapolitan dish traditionally made with short, tubular pasta and a rich, creamy sauce. Perfectly toasted breadcrumbs, Parmesan and finely chopped parsley add extra texture and flavor to the topping.