Baked scrambled eggs make cooking for a crowd a snap. Stir once, and let the oven do the rest!

Sweet and crunchy copycat Taco Bell cinnamon twists are ridiculously easy to make at home, so skip the drive-thru!

The airy beer batter of this fried fish sandwich tastes even better with the creamy homemade tartar sauce and crunchy coleslaw.

Vegan collard greens have all the flavor of the classic southern side dish without the meat. They're easy to make, full of healthful nutrients and perfect alongside other vegan staples. PS: Meat eaters will love them too!

This Sephardic charoset is perfect for your Passover table and to have on hand throughout the week.

With fully set egg whites and creamy, runny egg yolks, over-easy eggs are, in my opinion, the best way to cook an egg. Here’s how we do it over at Taste of Home.

This stir-fry's sweet and salty sauce is made predominately with miso, maple and butter. While you can use other veggies for this recipe, cabbage and broccoli are fresh and crisp, taking well to the sauce’s umami flavor. Serve the veggies over rice or rice noodles.

Start the day with boldly flavored huevos rancheros, the classic Mexican breakfast of pan-fried tortillas, refried beans, sunny-side up eggs, fresh avocado and plenty of salsa.

Chickpea salad sandwiches are further proof that chickpeas are the most versatile legume in the pantry. Lightly smashed, they soak up a creamy dressing to make a plant-based take on classic deli salads like tuna or egg.