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...
On a cool autumn evening, this hearty pasta dish really hits the spot. Sweet beet roots are complemented by salty prosciutto and rich Parmigiano-Reggiano; beet greens add great texture. If golden beets are unavailable, you can use red beets, but your pasta will turn pink....
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...
Before going into the packets, these chicken breasts are browned to boost their flavor and improve their appearance. Celery takes center stage here, adding its refreshing herbal flavor. Creamy polenta or mashed potatoes would be a perfect accompaniment....
When Italian-Americans talk about “Sunday sauce” or “gravy” they mean this classic southern Italian ragù. Tomatoes are prominent, and the sauce’s flavor is brightened by the fennel in the sausages. Serve with a short, sturdy pasta such as penne, rigatoni, or cavatappi....
Resist the urge to rush the meat through browning—it takes 60 to 90 minutes to do this step properly, but your patience will be rewarded with a rich, deeply flavored sauce. Serve with regular or spinach fettucine or tagliatelle....
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,...
The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can enjoy it, too....