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March E V E RYDAY F OO D
“Canned diced tomatoes with green chiles make this chilaquiles recipe quick and convenient.” —LAURA REGE, ASSOCIATE FOOD EDITOR
what’s for dinner?
BRING ON BRINNER Eating breakfast at night feels slightly rebellious, which is probably why it’s so much fun. But if you’re going to buck tradition, don’t just scramble some eggs. Go full-throttle with indulgent, savory dishes like cheesy baked chilaquiles, classic chicken and waffles, or cheddar-and-scallion pancakes topped with Greek yogurt and bacon—and swap the coffee for an ice-cold microbrew. PHOTOGRAPHS BY ARMANDO RAFAEL
R EC I PES BY L AU R A R EG E ; FO O D ST Y LI N G BY L AU RY N T Y R EL L ; PRO P ST Y LI N G BY CA R L A G O N Z A L E Z- H A RT
Talk about texture: The top chips in our take on chilaquiles stay crisp, while the bottom layer soaks up the sauce.
