A big, poufy soufflé never fails to impress, but it’s actually a pretty easy dish to pull off. The most important point is to beat the egg whites until they’re stiff but still moist and shiny; if they get dry and overbeaten, you won’t get the dramatic rise in the oven.
Traditional chiles rellenos calls for stuffing the chiles with cheese, coating them in a puffy egg batter, and frying them. A Sunset reader sent us this easy casserole version where you simply layer the flavorful components and bake until golden.
In spring when fava beans are in season, many farmers’ markets sell the earthy-sweet leaves from the fava plants by the bagful—but you can also make this rich and substantial quiche with spinach. The nutty tasting whole-wheat crust calls for pre-baking so it stays nice and crisp.
In Mexican recipes, citrusy tasting nopales (cactus pads) are a popular partner for eggs. If you live near a Latino market, you can likely pick up a bag of the cactus that’s de-stickered and ready to use, but we give you easy instructions for prepping them yourself, too.