Directions

1. Fill a large pot with cold lightly salted water and bring to a boil, covered. Add potatoes and cook, uncovered, for 18-20 minutes, or until fully cooked. Submerge cooked potatoes in cold running water for several minutes, or until cold.
2. While potatoes cook, boil the eggs in a small pot filled with water. It should take 8-10 minutes. Remove eggs from heat, and peel under cold water. Leave in cold water until chilled.
3. Chop potatoes and eggs coarsely and transfer to a bowl. Add scallions, parsley, mayonnaise, Sriracha, salt and pepper to taste. Mix gently until well-incorporated.
4. Serve chilled.

Directions

1. Heat the beans in a small saucepan over medium heat or in a microwave for 1 minute on high, until heated through. Mash with the back of a fork until nearly smooth. Add chili powder and salt to taste. Set aside.
2. Microwave the tortillas on high for 20-25 seconds or until pliable (in the absence of a microwave, wrap the tortillas tightly in foil and bake at 350 degrees F for 10-15 minutes).
3. Using a rubber scraper/spatula, gently spread each tortilla with a thin layer of beans. Top beans with a stalk of asparagus and a sprinkle of both cheese and scallions. Roll tightly and place, seam-side-down on a clean plate. Repeat until all ingredients are used up.
4. Heat about 1/2-inch of oil in a frying pan over medium-high heat. Cook taquitos, a few at a time, in the hot oil until golden brown one one side. Rotate, using metal tongs, until all sides are cooked. Drain on paper towels and repeat with remaining taquitos.
5. Serve taquitos garnished with a sprinkle of chili powder and sour cream, and salsa for dipping.

Directions

1. In a medium saucepan, combine the whole milk, condensed milk, ground coffee and salt and bring to a simmer. Remove from the heat and let stand for 20 minutes. Strain through a fine sieve lined with 1 layer of moistened cheesecloth.
2. Return the steeped milk to the saucepan and bring to a simmer. In a bowl, whisk the egg yolks until slightly pale. Gradually whisk in the hot milk; refrigerate until cold. Freeze the custard in an ice cream maker, adding the crushed Oreos about 10 minutes before ice cream is done. Transfer the ice cream to a container and freeze until firm enough to scoop.

Makes about 1 1/2 pints ice cream.

Directions

1. Melt 1 tbsp butter. Lightly brush 4 6-oz ramekins with butter and then lightly coat with sugar. Place in the freezer.
2. ,Set an oven rack in lower third of the oven and preheat to 400 degrees F.
3. Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
4. Combine the egg yolks and warm water in a bowl and beat with an electric mixer (or a whisk and a powerful arm!) until very frothy, about 2 minutes. Gradually add 1 tbsp sugar, and continue beating until ribbons form, about 3 minutes. Very lightly fold the yolks into the chocolate mixture.
5. Remove prepared ramekins from freezer. Put the egg whites in a mixing bowl and add the lemon juice. Beat at medium until frothy; then gradually add the remaining sugar and increase speed to high. Beat until the whites form light peaks.
6. Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, making sure they don't spill over, and place on an ungreased baking sheet.
7. Immediately bake until the souffles rise, about 1 1/2 inches from the ramekins, and the tops are slightly brown, about 16-18 minutes. Remove from oven, dust with powdered sugar and serve immediately.

Directions

1. Heat olive oil in a large pot over medium-high heat. Add onions and garlic and cook, stirring frequently, for 2-3 minutes, until fragrant. Add ground turkey and allow turkey to brown, stirring occasionally, 4-5 minutes.
2. Add beans, pico de gallo, cumin, chili powder and salt and pepper to taste. Stir well and reduce heat to medium-low. Cook for 10-12 minutes until hot and bubbly. If chili become too thick while cooking, add a little water.
3. Serve hot, as is or garnished with shredded cheese, cilantro, chopped onions, sour cream, avocado, hot sauce, etc.