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This simple, hearty stew consists of chicken and salt pork with potatoes, beans and other vegetables seasoned with Worcestershire sauce, salt and pepper.
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Chicago chef Stephanie Izard grills sliced potatoes in butter to give them an amazing crust, then dresses them with a super tangy mustard seed vinaigrette, fresh scallions and celery.
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This creamy puree can be served hot or cold, so it makes a great summer soup.
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Chipotle chiles add a hint of smokiness to this recipe for hearty chili made with beef, beans, tomatoes, and spices.
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This is an Americanized version of bang bang chicken, a popular Sichuan Chinese dish. The chicken is twice-fried and mixed with creamy bang bang sauce for a spectacular dish.
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Sweet plantains are the perfect match for the spicy salsa in this wrapped sandwich.
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Roasting the fruit and then baking the puree results in a deep brown, richly flavored apple butter.
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Rafael Mateo, the proprietor of Pata Negra, a Spanish wine bar in the East Village, formulated this sangria that is winelike and very refreshing, with a keen balance of tart and fruity flavors Unlike many recipes, which specify Rioja made from the tempranillo grape, Mr Mateo prefers using garnacha from Campo de Borja in central Spain, which he said has backbone without being overly tannic
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Chef John brings starchy sweet potato and tangy goat cheese together to make these crispy pan dumplings that are fried in a simple bacon butter.
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Brown sugar, ketchup, onion, and a bit of lemon juice make a quick sauce for pork chops. You can easily double this recipe to serve a crowd.
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