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Now you can have tacos for breakfast, lunch and dinner.

If you’ve never had a taco in the morning, you’re missing out. This simple breakfast is fun, filling and kid-friendly.

For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers.

In a medium bowl, whisk eggs, salt and pepper until well combined and uniform yellow color, about 1 minute. Set aside.

In a 10-inch nonstick skillet, cook bacon over medium heat, stirring occasionally with a rubber spatula until crispy, about 4 minutes.

Stir scallion into skillet, and cook until just softened, about 1 minute.

Add eggs to skillet, and gently stir, scraping bottom of skillet, until eggs have clumped and are still slightly wet, 1 to 2 minutes. Turn off heat, and slide skillet to a cool burner.

Stack tortillas on a plate, cover with a damp dish towel, and heat in the microwave until warm, about 20 seconds.

Divide egg mixture among warm tortillas. Serve with salsa, cheese and lime wedges.

With our weekly newsletter packed with the latest in everything food.

Looking for a quick, easy dinner? This baked lemon-pepper chicken recipe is it.

This soup is so cozy, warming you through in the way that only nostalgia and a bowl of good soup can.

While these crostini are best in the warm summer months, you can prepare these any time of year since cherry tomatoes are available year-round.

Many years ago, while I was growing up, some of the most memorable family picnics began during the beginning of September, when autumn tempera…

This one-pot pasta with tangy tomato-basil sauce is a fast and easy weeknight dinner. All of your ingredients go into one pot, and with a bit of stirring and about 25 minutes, you’ ll have a healthy dinner the whole family will enjoy. 2 cups low-sodium“ no-chicken” broth or chicken broth.

I first tasted these heavenly muffins at the Downtown Bakery and Creamery in Healdsburg, California. More like a cake than a muffin texture, these are really easy to make. When autumn comes around, I love to make these with kids who really have fun rolling them in cinnamon sugar.

A year ago, on Wednesday, Sept. 15, this column featured favorite recipes from the past for reader Mary Jugensen Halpern requesting favorite r…

Soup is easy to make and even easier to enjoy, but it’s simply not the kind of dish you make for one. When you make soup, you make a lot — perhaps that’s why large pots are often called soup pots! Fortunately, soup is ideal for freezing and serving later, which means you can stir up a big batch and then eat it for weeks or even months to come. But what’s the best way to freeze soup and how long will it last? Read on for everything you need to know, including which containers to use, how to thaw frozen soup, and which soups freeze better than others.

A quick and timeless combination of garlic and butter make this simple skillet of sautéed green beans an instant family favorite.

Now you can have tacos for breakfast, lunch and dinner.

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