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    Kevin Bludso shows how to make the perfect barbecue brisket at home

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  • Kevin Bludso shares his recipe for grilled pork spareribs and potato salad

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  • Serve up triple-decker burgers, potato salad at your next barbecue

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  • Hoda and Jenna try the new Oreo-Ritz combination

    03:16
  • New trendy junk foods: Vegan cake, eggplant ice cream and more

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  • Chef Lucas Sin’s cold sesame noodles, smashed cucumber salad

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  • Ukrainian beer fosters ‘worldwide happy hour’ in support of Ukraine

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  • Try this easy Yang Chow fried rice and shrimp recipe

    04:31
  • Learn how to make vegetable lo mein

    05:10
  • Al Roker shares his ultimate summer grilling tips

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  • Dylan Dreyer shows Cal, Ollie & Rusty how to cook minestrone

    03:46
  • Skrewball Whiskey cofounder shares story of peanut butter spirit

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  • 3 chefs share their recipes for a taste of South Carolina

    04:16
  • Make this light, lemony pasta dish in just 30 minutes

    04:15
  • Easy Israeli dips: Baba ganoush and Lutenitsa

    04:29
  • Matt Abdoo shares recipe for saucy burger with Mexican street corn

    04:38
  • Easy grilling tips to take your barbequing to the next level

    04:59
  • Al Roker’s leftover croissant dish goes viral

    01:11
  • Hoda and Jenna try their hand at cooking with a Michelin star chef

    04:36
  • Orange juice and cereal? Hoda and Jenna try unusual food combos

    01:49

How to make delicious vegetarian enchiladas

03:17

Food bloggers and husband and wife Alex and Sonja Overhiser share how to make one of their favorite recipes, vegetarian red and green enchiladas. The authors of the book “Pretty Simple Cooking” talk with TODAY’s Hoda Kotb about the cheese, black bean and sweet potato-filled recipe.