A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.

Arizona-style enchiladas in a mild red chile sauce, stuffed with shredded chicken and covered with melty cheese.

An all-guajillo chile sauce for enchiladas.

Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.

Make your own, refreshing, naturally carbonated herbal soda, infused with parsley and lemon.

Make your own soda, naturally carbonated and tinted red from hibiscus leaves steeped with lime.

Make your own, refreshing, naturally carbonated lemon-lime soda.

Artichoke leaves are an appetizer-delivery device, cooked until tender then topped with salmon, garlic-mascarpone and crispy fried rutabaga straws (my new favorite thing).

A sheet pan dinner that helps you clean the pan. (Seriously.) Plus, salmon-asparagus-garlicky-lemony goodness.

The classic dessert, with warm caramelized bananas and vanilla ice cream, topped with rum flambe sauce.

Beer-simmered seasoned ground beef and refried beans rolled into a burrito with cheese and herbs. You can make it ahead and freeze it. Or heck, just eat it now.

A classic Italian lasagna, made with red wine Bolognese sauce and Parmesan bechamel, with a touch of pecorino Romano and parsley.

Red salmon and herbs in puff pastry bites, with a drizzle of creme fraiche.

Fish marinated in lime juice and tossed with chiles, onions, tomatoes, avocados and orange juice.

Dark and white chocolate layered with the subtle salty crunch of pretzel crisps and spiked with peppermint.

This recipe was originally created for our Make Your Own Lunch cooking class.

Creamy, cheesy, pasta-y and really doesn't take much longer than the boxed version.

A pillowy little bundle of creamy eggs encased in a soft eggy shell. Best of all, it's a meal in 3 minutes flat that's so delicious you just can't stop eating it.

A simple ground beef and macaroni casserole Infused with the flavors of the Sonoran Desert, topped with melty cheese and the crunch of breadcrumbs. 

One of the quickest and simplest ways to make a truly nice dinner, any night of the week. 

Golden-fried zucchini spears served with a savory marinara dipping sauce.

Cool as a cucumber, with a hint of mint and the slightest tang of yogurt. Blessedly refreshing, with no cooking required. Perfect on a hot summer day. 

Potstickers served with Sriracha sauce and Hoisin sauce. Plus, make Asian meatballs with any excess filling.

Creamy, coconutty layer cake, with coconut cream cheese frosting. Once they taste this, people will beg you to make it for them. (Fair warning.)

Cupcakes tinted pink with fresh raspberry puree, with a berry special surprise inside. Frost with Lemony-Basil Buttercream or frosting of your choice. 

White buttercream frosting infused with fresh lemon and basil. Sweet, creamy and deliciously different. Created for Pink Raspberry Cupcakes (but would be great with many other kinds of cakes).

Coconutty rolled oats topped with blueberries and bananas make for one of the most delicious (and healthiest) ways to start your day. Best of all, it cooks in 5 minutes.

Nubby steel-cut oats spiked with cinnamon, drizzled with maple syrup, and topped with fruit and nuts of your choice. Morning perfection in a bowl.

Chicken thighs and potatoes, poached in an white wine herb broth with a hint of lemon.