I can't think of a better food for the cold days upon us than a big bowl of comforting chili. There is something special about the heat of chile peppers that has a rightful place in this stew. Chili is a great dish for bringing people together and it can feed a crowd very easily. This recipe can be doubled or tripled. It's perfect for when you have group of friends over for game-watching on Super Bowl Sunday. The best part about a recipe like this is that it can be prepared in advance and simply reheated when it's time to serve. No one needs to slave away at the stove and miss watching the game.
Chiles, specifically chile powder or dried chiles, are the key ingredients in making a robust and flavorful chili. But I go further than that and jazz things up with a combination of fresh peppers in varying stages of hotness. I like poblanos for their grassy flavor, red bell for their sweetness, cubanelle for their mild fresh flavor, and jalapeños for the kick. I broil the peppers until their skins blacken and blister. Not only does this step add flavor, it's nicer to eat the chili once the peppers have had their papery skins removed. The hotness of the jalapeños is also tamed by broiling, so the chili doesn't scream hot, but instead it hums.
Winter
Winter
Mixed Green Arugula Salad with Orange Marmalade Vinaigrette
Homemade vinaigrettes just taste better and it's really worth the extra few minutes it takes to shake up a batch in jar.
I like to use this recipe during the winter, when there are lots of great citrus fruits to choose from in the grovery store.
Blood oranges, clemetines, or any favorite orange make a nice additiion to this simple green salad and compliment the marmalade in the vinaigrette.
Enjoy Your Winter Salads Because Spring Salads May Be Late This Year
I received some bad news at the supermarket the other day. After going to three stores searching for fresh fennel bulb and not finding a single one, I asked a produce manager if he had any. He told me that fennel was going to be sparse this season because of frosts in California that damaged many crops.
Seeing my obvious disappointment, he said, "But we just got some artichokes in. Do you like those?"
"I love artichokes," I said, feeling suddenly uplifted.
He walked me over to the next aisle, and pointing to the large bin of artichokes, said proudly, "Here they are! Take your pick."
It didn't look promising. The outer leaves of the artichokes were covered in white spots. Many had angry brown streaks running up the leaves. I picked one up and gently squeezed it. It was spongy instead of firm.
Wild Rice and Quinoa Pilaf with Pecans and Pomegranate Seeds
Stuffing, mashed potatoes, sweet potato casserole, green bean casserole. Most people will say that Thanksgiving isn't a holiday without these traditional dishes, but that doesn't have to be the case. Although they are classics, it doesn't mean they can't be reinterpreted, reimagined, or replaced with an equally interesting seasonal side dish. When vegetarians are around, it's also courteous to keep them in mind when planning the menu.
Rice rarely gets attention on Thanksgiving. Some people make it just in case it's requested, but most often it's ignored altogether. Rice pilaf is actually a very appropriate dish to serve at Thanksgiving. This recipe, made with wild rice and quinoa, is perfect for the holiday. It's altogether symbolic of the season and is studded with toasted pecans and pomegranate seeds. It's a good side kick or even alternative to classic dishes, such as stuffing.
Wild rice is very American. It was and still is cultivated by Native Americans. But it's actually not a rice but a seed of a grass that grows in marshy areas and it can only be collected by boat. Pecans are a specialty of the South, where pecan trees are everywhere. So what could be more American than this dish? The addition of quinoa, a South American grain, adds protein and texture to the dish. Gladly serve it to the vegetarians in your family.
Inspired by Pomegranates
We cannot let November pass without a pomegranate!
I love to cook and I love cookbooks, for they seem to hold sorcerer’s spells between their pages. I don’t use them when I cook, however.
I may glance over the ingredients list or temperature/time chart, but the book closes when I begin preparation. Nothing I do gets done exactly the same way twice as I cook by feel and what is in my kitchen at the time.
I say this only to encourage you to treat the following recipes casually – more as an inspiration than as a contractual obligation.
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