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....
Ana Sortun roasts a chicken with baharat, on aromatic spice blend, at least once o week. Here, she puts thot chicken to delicious use. Serve with worm pitas....
Tim Love grows several chile varieties in his garden, but green Hatch chiles are his favorite because of their meaty texture and rich, fruity flavor If you can’t find them, use Anaheim or Cubanelle chiles. Garnish this chili with crunchy fried corn tortilla strips, if...
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....
Trust me on this one: The roasted beets in this cake make it moist, dense, and rich. You can’t taste them—there’s no earthy, beety flavor—but without them, this cake is nowhere near as delicious....
For perfectly golden, crisp results, use a heavy-duty pan that distributes heat evenly The batter can be made ahead and kept at room temperature for up to 1 hour....
Potatoes and leeks are a classic flavor pairing, and here, they come together in luscious, creamy mashed potatoes. Serve with roasted chicken or meatloaf, or as a bed for seared or baked fish. This recipe doubles or triples easily but add the milk in increments,...
Broccolini has a crisp, thin stem, small florets, and flavor notes of asparagus and broccoli. Here, its steamed until tender and then pan-seared for a lightly charred flavor that’s complemented by the rich bacon, the nutty cheese, and the mild heat of ground chile. You...
Topping succulent beef tenderloin steaks with sour-cream-and-Cognac-infused mushrooms turns a weeknight meal into a special occasion. Serve with roasted fingerling potatoes and a light, lemony Boston lettuce salad....
Banana leaves add a tea-like herbal note to the pork. The accompanying sauce, called manchamantel (or “tablecloth stainer”), is a specialty of Oaxaca, Mexico, and combines the sweetness of banana with smoky chiles, earthy pine nuts, and fragrant spices. Serve this pork as a taco...