Cornbread With Scallions And Bacon
This cornbread has a moist, tender crumb. It gets a nice crisp crust in a cast-iron skillet. YIELDS ONE 10-INCH ROUND BREAD; SERVES 8 INGREDIENTS 4 1/2 oz. (1 cup) unbleached all-purpose flour 1 cup yellow cornmeal, preferably stone-ground 2 tsp. baking powder 1 tsp. table salt 1 1/4 cups low-fat milk 2 Tbs. […]
Texas Beef Chili With Poblanos And Beer
This chili has a pleasant kick. It thickens as it sits overnight, and the flavors round out and deepen. It’s best with chipotle and New Mexico chile powders, but ancho, another pure chile powder, is a good substitute for New Mexico. Both ancho and chipotle powders are available in most grocery stores. YIELDS 8 CUPS; […]
Brisket And Bean Chili
Chunks of leftover brisket make this chili much more interesting than one made with ground beef. If you don’t have time to cook beans, skip that step and use 3 cups drained and rinsed canned beans instead. SERVES 4 TO 6 INGREDIENTS FOR BEANS: 1 cup dried pinto or kidney beans 1 large yellow […]
Quick Chicken Chili
If you like, serve the chili with any combination of the following: tortilla or corn chips, shredded sharp cheese, thinly sliced scallions, cilantro leaves, sliced pickled jalapeño chiles, red or green hot sauce, sour cream, guacamole, red or green salsa, and lime wedges SERVES 6 TO 8 INGREDIENTS 2 Tbs. vegetable oil 1 large […]
Soupe Au Pistou With Lamb Shanks
This medley of beans, vegetables, and lamb is named for the Provençal version of pesto called pistou. SERVES 8 WITH PLENTY OF LEFTOVER INGREDIENTS FOR THE SOUP: 3 cups shell beans (if fresh, try half cranberry beans and half another white variety; if dried, try cannellini or another white runner variety) 2 lamb shanks […]
Shrimp Stew With Coconut Milk Tomatoes & Cilantro
This spicy shrimp stew is a great cold-winter-night dinner for company. Best of all, it takes less than 20 minutes to cook. SERVES 6 TO 8 INGREDIENTS 3 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined Kosher salt 2 Tbs. extra-virgin olive oil 1 large red bell pepper, sliced into very […]
Moroccan Vegetable Ragoût
Kale, chickpeas, and sweet potatoes combine for a unique sweet-savory flavor in this unusually spiced stew. Serve with a green salad and couscous studded with toasted almonds. SERVES 3 TO 4 INGREDIENTS 1 Tbs. extra-virgin olive oil 1 medium yellow onion, thinly sliced (about 11/4 cups) 1 3- to 4-inch cinnamon stick 11/2 tsp. […]
Beer Braised Sirloin Tip Stew With Mushroom Sauce
Sirloin tips are a great choice for a quick braise, as they’re full of flavor and will have a pleasantly chewy texture after 20 minutes of cooking (further cooking would toughen them). Some grocers mistakenly label tri-tip steak as sirloin tips. You’ll recognize real sirloin tips (also called loin flap meat) by the marbling. If […]
Spicy Sausage Escarole & White Bean Stew
Escarole is a member of the chicory family, and cooking it for a short amount of time tames its bitter edge. SERVES 3 TO 4 INGREDIENTS 1 Tbs. extra-virgin olive oil 1 medium yellow onion, chopped 3/4 lb. hot Italian sausage, casings removed 2 medium cloves garlic, minced 2 15-oz. cans cannellini beans, rinsed […]
Cod Stew With Chorizo Leeks & Potatoes
he mildness of the cod gets a wonderful punch from spicy chorizo. SERVES 4 INGREDIENTS 2 small leeks (or 1 large) 6 oz. chorizo 1 lb. red potatoes (4 to 5 medium), scrubbed and cut into 3/4-inch cubes Kosher salt and freshly ground black pepper 1 Tbs. olive oil 3 cloves garlic, minced 1 […]