Alex Guarnaschelli makes this quick vegetarian chili at home on weekends and then enjoys the leftovers later in the week; she thinks the chili is even better after its mellowed in the refrigerator for a day or so. Serve with basmati rice....
Donald Link’s granddad’s venison chili inspired this recipe, but Link substitutes pork—his signature meat—for the venison. He recommends serving his chili with cornbread....
What could be more natural than pairing beets with their greens? Serve this simple sauté alongside pan-fried pork chops or trout. It’s a superb way to use up any leftover beet greens you might have, as you’ll need more greens than the four beets called...
This rustic soup is made with just a few ingredients, but don’t let its simplicity fool you: Its full-flavored and remarkably comforting. Its also perfect for a weeknight. Bulgur, which is simply wheat kernels that have been steamed, dried, and crushed, cooks about as quickly...
Although you can make this ragù with duck breast, I prefer to use the meaty legs and thighs, which stay tender through the long simmer Venetian duck ragù is typically served with fat, tubular buckwheat noodles called bigoli, but it’s also delicious with whole-wheat fettuccine,...
Serves 10 to 12, with a good probability of leftovers FOR THE BROTH 3 Tbs. extra-virgin olive oil Neck from a 13- to 14-lb. turkey (below), cut into 3 or 4 pieces Giblets from a 13- to 14-lb. turkey (below), chopped (optional) Sea salt 4 medium cloves garlic, chopped 2 medium carrots,...
Millet makes a rich, soft polenta, and sharp Cheddar highlights the mild, slightly sweet flavor of the grain. Roasted winter vegetables complete this warming vegetarian supper....
Adding teff flour to this tart’s crust gives it the texture of shortbread and a rich, nutty flavor. The filling is vegetable heaven—chard, sweet potatoes, and red onions—topped off with a salty sprinkle of feta. Serve with a green salad to round out the meal....
Serves 4 5 Tbs. fish sauce 3 medium cloves garlic, finely minced 1 1½ -inch piece fresh ginger, peeled and finely minced 1 3-lb. Chicken Sea salt 2 cups jasmine rice 3 Tbs. grapeseed oil 1 cup lower-salt chicken broth 4 Thai bird or 2 jalapeño chiles, thinly sliced crosswise 4 medium scallions, light-green and...
Vindaloo is an extremely spicy Indian curry dish; our version has heat but doesn’t overwhelm. Serve with jasmine rice and store-bought naan....