Only native Californians like two wine-making friends of mine in Salinas can regularly throw together a vegetable chili such as this utilizing their almost year-round abundance of fresh vegetables and herbs. For those of us with seasonal gardens, various substitutions often have to be made (canned tomatoes, dried herbs, and the like), but such is the availability almost everywhere today of certain fresh produce even in the coldest months that no imaginative cook should have much trouble concocting a very tasty vegetable and bean chili according to this basic recipe. One advantage, by the way, of using a 28-ounce can of tomatoes with their juices instead of the fresh is that most likely you won't have to add any water to keep the chili slightly soupy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.