There are a million and one ways to make chili. All of them are excellent and all of them are sure to satisfy a large crowd of hungry people. Whether you like your chili with ground meat or chuck roast, pinto beans or no beans at all, the basic method for making it is the same. Want to make a very good pot of chili? Here's how.
It's been months since I yanked basil from the ground and whizzed up some pesto. When basil is in season, I'm slathering it on everything from pasta to crostini to eggs, to the point where it is a kitchen staple. What happens when that pesto-craving hits, but your window-box is bare and the market only has sad limp little bouquets of basil? Get creative.
If you've avoided cooking beans at home because you've heard that they are troublesome, finicky, or complicated, it's time to leave that behind. Cooking beans is no more bother than filling a pot of water and letting it simmer happily on the back burner all afternoon. In fact, that's basically all it is. Ignore the naysayers; it's time to cook some tasty, creamy, totally tender beans at home.
I've been doing a lot of cooking this week, and it's been really nice. When my marriage ended a year ago, I was suddenly thrown back into cooking by myself again, and at first I was lost at sea. I had forgotten everything I'd known -- the touch and the feel of cooking -- that I'd had ten years earlier when I was single.
In my recent pantry reorganization, I found a bag of wheat berries I'd been meaning to use. A simple salad with some winter citrus and salty feta seemed like a good idea, and it all turned out very tasty. Light yet satisfying, this makes a perfect lunch or dinner side salad this time of year.
Light yet satisfying, grain salads are the perfect meal to eat while recovering from a month of heavy holiday food. They are also very adaptable, incorporating the hardy vegetables and warm flavors of winter as easily as the bright, fresh flavors of summer. These eight recipes mix whole grains like farro, brown rice and quinoa with the fruit and vegetable stars of winter, including Cara Cara oranges, maple roasted acorn squash and golden beets.
My kitchen has been churning out brownies, baked goods, and layer cakes in mass quantity over the past two weeks, and boy have I been hankering for a savory reprieve. (You know it's bad when one more finger-lick of chocolate, even in the name of hot fudge sauce perfection, just might end in a sugar-induced coma.) Thank goodness white chicken chili seems to be the perfect baking overdose cure.
Frankly, I don't really understand the December cookie craze. If you ask me what my favorite Christmas cookie is, I'll tell you chocolate chip. Only chocolate chip. At least, that would have been my firm answer right up until last week when I discovered Regan Daley's butter-toffee crunch shortbread and had a change of heart. It was love at first bite, and it took everything in me not to hide in the pantry and devour the whole pan.
This year my husband and I are spending time with both our families over the holidays, which means traveling from Los Angeles to Seattle to Boston and back again. Needless to say, we'll be spending a lot of time on airplanes, and not one of the flights includes a meal. Instead of relying on sad bags of mini pretzels or soggy airport sandwiches, I'll be packing a few of these whole wheat pockets. Stuffed with spiced lentils, kale and mashed roasted sweet potato, these sturdy vegan pastries freeze well and taste great hot or at room temperature, so whether you're sitting in your cubicle or cruising at 30,000 feet, you can have a wholesome meal ready whenever you are.
Whether you're making them as gifts or for yourself, homemade condiments are tastier and less processed than their store-bought counterparts, but their shelf life is often alarmingly short. Eating Rules has an intriguing culturing method that extends the shelf life of homemade condiments by weeks or even months, while also making them more nutritious — all you need is a little yogurt.