This recipe turns leftover Thanksgiving turkey into Mexican-inspired carnitas. Find out how to upcycle more leftovers — stuffing, cranberry sauce, and pumpkin — as part of the series. Yield: 4 servings (8 tacos)Active Time: 45 minutesTotal Time: 1 hour 15 minutes Ingredients: For the carnitas: 1 lb leftover turkey, bone-in and dark meat preferred 1 large ...
It’s better to toss your food scraps in the compost bin than the trash, but what’s even better than that? Repurposing them into dinner.
Taco Tuesday just got an upgrade. Thanks to the Instant Pot, cooking fall-apart flank steak is an easy affair that’ll have you looking forward to dinner. Start by seasoning the meat with spices you probably already have in your pantry, then whip up a simple herbaceous green sauce from Prep School host Megan Mitchell, which ...
When weeknights call for high flavor and low effort, Instant Pot Chicken Tinga is the move. In Chef Megan Mitchell‘s version, chicken thighs pressure-cook with tomatoes, onion, garlic, oregano, and smoky chipotle until shreddably tender—then the saucy tinga gets piled into taco shells or jicama “tortillas” with fresh toppings. It’s mostly hands-off, clocks in under ...
[schema description]Celebrate Taco Tuesday—or any day really—with fiesta-ready shrimp tacos topped with a creamy chipotle-lime slaw and fresh avocado. Always a crowd-pleaser![/schema]
[schema description]Spicy enough to fit on the menu of any taqueria, yet mild enough to appeal to even non-adventurous eaters, these sriracha salmon tacos are bound to become a favorite. A garlic-chile marinade brings the heat, while fresh mango-avocado salsa has just enough sweetness to cool down the tastebuds. And they come together in just 25 minutes! [/schema]
[schema description]Full of bold, smoky flavors, the make-at-home meat substitute at the heart of this taco recipe comes together quickly from kitchen staples you probably already have in your pantry. To make these tacos raw, skip toasting the eggplant. [/schema]