Chili and Cornbread
Cooler weather calls for the ultimate dynamic duo – chili and cornbread. All you need is a large pot and a baking pan to get started making this super simple meal.
Course
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Middle Eastern-Inspired Lamb Pizza
The crust for this savory pizza is grilled on both sides: this allows it to cook through and get just enough char without burning. The crispy crust is the perfect vehicle for a topping of savory lamb cooked with aromatic spices and finished with a sprinkling of feta and sumac. The pizza works equally well cut in smaller appetizer portions or to serve four for a main course.
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Peruvian Wings with Aji Verde
Lime, soy sauce, honey and spicy heat make an intriguing, well-balanced and sophisticated glaze for chicken wings. Take them over the top with creamy green condiment, aji verde, that is equal parts dip and sauce—and the perfect accompaniment to a platter full of wings.
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Tomato Tarte Tatin with Anchovy Mayonnaise
While we usually think of tarte tatin as a sweet skillet-roasted dessert, this wonderfully savory version was inspired by late summer tomatoes. The tomatoes are cooked in an intriguing sherry vinegar-based caramel, topped with a classic piecrust dough, (puff pastry makes a great stand in) and baked until the tomatoes burst with flavor and the crust turns golden. The tart is then inverted on to a platter and served with a dollop of umami-rich creamy anchovy mayonnaise.
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Fluffy Coconut Chocolate Cupcakes
This old school treat is a labor of love and the perfect rainy day project for parents and kids. Cream-filled chocolate cupcakes covered with marshmallow fluff and colorful coconut flakes.
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Mussels in Coconut Chile Broth
Like so many cooks, we learned key fundamental cooking techniques—like how to steam mussels — from Jacques Pepin’s books and television shows. While we may vary the flavorful broth ingredients, we rely on his simple no-fail method to result in tender, flavorful mussels every time.
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Fennel Gratin with Gruyere and Lemon
You braise the fennel wedges in chicken stock and melted butter (it would entirely appropriate to replace some of the stock with wine, should you have a bottle open), and once they easily yield to the tip of a paring knife, you top them with a topping made from breadcrumbs, grated cheese, and lemon. Baked up in the useful and beautiful umber stoneware dish from Anolon, the finished dish is outrageously fragrant, lovely enough to share with company, and quite delicious.
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Onion Frittata with Goat Cheese and Arugula
The onions aren’t quite caramelized but are cooked long enough to be soft. The filling is simple but the soft onions paired with the tang of the goat cheese makes for a solid meal. Add to that the fresh greens and a light vinaigrette (another nod to Julia), it’s the perfect way to start your day.
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Bacon Carbonara Pasta with Brussels Sprouts
Traditional Roman-style Carbonara uses carryover heat from the piping hot pasta to cook eggs into a silky, creamy sauce. This updated take adds Brussels sprouts to help cut the richness of the bacon and eggs. Once you prep the ingredients, the recipe comes together fast for an easy weeknight meal that is elegant enough to serve to guests at a dinner party.
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Sweet Chili Chicken Wings
Sweet, spicy and savory—these wings have it all. The Asian-inspired flavors play off one another in the perfectly piquant sauce that glazes crunchy-crisp wings.
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Pork Chops and Brussels Sprouts with Whiskey Cider Vinegar Sauce
Simple seared pork chops and Brussels sprouts are elevated to a new level with this surprisingly nuanced sauce.
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Miso-Soy Braised Chicken with Winter Earth Vegetables
With flavors that are both sophisticated and homey, this could easily become your new favorite winter chicken dinner. The chicken cooks with vegetables and potatoes, making it a complete one-pot meal.