Tequila isn’t just for shots anymore. This versatile liquor can actually make some delicious creations. 

Three cheese tequila mac n’ cheese? Sign us up. Check out tons of other cooking with tequila recipes to make. 

This lovely breakfast is featured in our Dinner and a movie series with the classic film Breakfast at Tiffany’s: Bacon, egg and toast cups.

• 3 Tbsp unsalted butter, melted
• 8 slices whole-wheat sandwich bread
• 6 slices turkey bacon
• 6 large eggs
• Coarse salt and ground pepper

1. Preheat oven to 375°F, and lightly butter 6 standard muffin cups.
2. Using a 4 1/4-inch round cookie cutter, or the end of a plastic cup as a cutout, cut slices of bread into 8 rounds. Cut each round in half, then press two halves into each muffin cup, overlapping slightly and making sure bread comes up to the edge of the cup. Use extra bread to bridge any gaps.
3. In large skillet, cook bacon over medium, until almost crisp, about 4 minutes.
4. Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.
5. Bake until egg whites are just set, about 20 to 25 minutes. Run a small knife around cups to loosen toast. Serve immediately.

TIP: If you’re baking six egg and toast cups in a 12-muffin pan, leave space in between cups for egg overflow.

In our latest Dinner and a movie series, we featured “Breakfast at Tiffany’s.” First introduced in Truman Capote’s 1958 novella, the story captivated viewers on the big screen in 1961 and again last month when it opened on Broadway. Pair the delectable plot with classic brunch staples, such as our recipe for healthy Greek yogurt pancakes:

• 1 cup nonfat plain Greek yogurt
• 2 large egg whites
• 1/2 cup all-purpose flour
• 1 tsp baking soda

1. Mix all ingredients in a medium bowl and blend until smooth. The batter will be thick.
2. Preheat a griddle or large pan to medium heat, and spray with nonstick spray. Pour batter into rounds, and cook each side until golden brown. Repeat with the remaining batter.
3. Serve with fresh fruit and/or syrup.

Read our April/May 2013 issue now! We’ve packed our pages with fashion designer Sahar Dada, Broadway-inspired brunch, a crash course in rock climbing, all-star alternatives to baseball stadium snacks, a fresh squeeze of home décor and lots more!

The first day of spring is just a few weeks away, and we’ll definitely be adding this rosemary lemonade gin cocktail to our repertoire for seasonal gatherings, brunches or basically anything. 

This “bathtub water” cocktail was inspired by the deep south featured in Beasts of the Southern Wild. This refreshing drink will certainly make you happy—and tipsy—noon or night. Find the recipe in our newest issue.

Read our Feb/Mar 2013 issue now! This issue includes:

• Fashion designer JP Chookaszian
• Seafood, hushpuppies and Oscar nominations
• Spring’s best beauty trends
• Bar/arcade combos sweeping the nation
• Wintry scenery and a lust for adventure
• Social media can be a jungle
• And lots more!

Let us know what you think! Email info@thefacetsmag.com with feedback.

Did you know Mardi Gras is French for Fat Tuesday? The holiday commemorates the last night of eating richer, fattier foods before the ritual of fasting for Lent, which begins tomorrow on Ash Wednesday.

And with the celebration of Fat Tuesday comes the tradition of King Cake. Each yeast-baked cake, set to honor the three Kings, is covered in sugars of purple to represent justice, green for faith and gold to resemble power. There’s also a tiny baby trinket baked into the cake, and legend has it that the person who gets the slice with the baby in it becomes “King” for the day. Try this delicious New Orleans King Cake recipe today.

Cabernet + chocolate = delicious. If you’re looking for a quick and tasty treat to give your sweet this Valentine’s Day, then this recipe is for you: Cabernet Chocolate Truffles from How Sweet It Is:

• 3/4 cup heavy cream
• 5 ounces milk chocolate, chopped
• 5 ounces dark chocolate, chopped
• 3 Tbsp of your fave cabernet sauvignon
• Sprinkles or cocoa powder for rolling

1. Add chopped chocolate to a large bowl.
2. Heat heavy cream in a saucepan over medium heat. The minute it starts boiling, remove from heat and pour over the chocolate.
3. Add wine. Let sit for 3 minutes, then whisk continuously until smooth.
4. Press a piece of plastic wrap over top of the bowl and press down so it adheres to the chocolate. Refrigerate for at least two hours.
5. Using a small melon baller or spoon, scoop out chocolate and roll into balls, placing on a sheet of wax paper.
6. Roll the truffles in cocoa or sprinkles, then refrigerate for about 30 minutes before serving.

Eggnog waffles are a big YES.

In our holiday issue, we featured this delicious Dijon chicken and brie grilled cheese with spiked ginger cider. It’s the perfect seasonal recipe, whether you’re entertaining guests or just making lunch for one. And if you’re still trying to finish off Thanksgiving leftovers, sub the chicken for turkey!

Sandwich:

• 1/2 cup Dijon mustard
• Medium wheel of brie cheese
• Sourdough bread loaf, sliced

1. Spread 2 Tbsp mustard on each slice of bread, followed by the brie and 4 ounces of chicken per sandwich.
2. Melt sandwich using a panini maker until it’s grilled to perfection. The bread should be golden and toasted, the brie oozing and the chicken infused with the warm, spicy notes of mustard.

Cider:

• 1 quart apple cider
• 1 750-ml bottle of spiced rum
• 1 12-ounce bottle of spicy ;ginger soda
• 1 apple, sliced
• 2 tsp cinnamon
• 2 tsp pumpkin pie spice
• 2 tsp cloves
• cinnamon sticks for garnish

1. Combine all ingredients in a large pot and heat on low.
2. Stir until steaming. Serve in mugs and garnish with a cinnamon stick.