Arroz con Pollo

Yield: 6-8 servings | Preparation time: 45 minutes

A classic dish throughout Latin America, this one-pot meal is pure comfort. The key is to create a flavorful sofrito base and to allow the rice to absorb all the chicken and vegetable flavors as it cooks. Using bone-in chicken thighs results in the most flavor and moisture.

Ingredients

2 lbs bone-in, skin-on chicken thighs
Salt and freshly ground black pepper
1 tsp cumin
1 tsp smoked paprika
3 tbsp olive oil
1 large yellow onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, minced
1 (8-ounce) can tomato sauce
2 cups medium or long-grain white rice
4 cups low-sodium chicken broth
1 large pinch of saffron threads (optional, for color and flavor)
1 cup frozen peas, thawed
1/2 cup pimiento-stuffed green olives
1/4 cup chopped fresh cilantro, for garnish

Instructions

Pat the chicken thighs dry with paper towels. Season generously on all sides with salt, pepper, cumin, and paprika.
In a large Dutch oven or heavy-bottomed pot with a lid, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down and sear until the skin is golden brown and crisp, about 5-7 minutes. Flip and sear the other side for 4-5 minutes. Remove chicken to a plate; it will not be cooked through.
Reduce heat to medium. Add the chopped onion and bell peppers to the pot, scraping up any browned bits from the chicken. Cook, stirring occasionally, until softened, about 8 minutes. Add the minced garlic and cook for one minute more until fragrant.
Stir in the tomato sauce and cook for a minute. Add the rice and stir constantly for about 2 minutes to toast the grains and coat them in the sofrito.
Pour in the chicken broth and add the saffron threads, if using. Bring to a boil, then reduce the heat to low.
Nestle the seared chicken thighs back into the rice. Cover the pot and let it simmer gently for 20-25 minutes, without lifting the lid.
After 20 minutes, check the rice. If it is tender and the liquid is absorbed, it's done. If not, cover and cook for another 5-10 minutes.
Scatter the peas and olives over the top of the rice, cover, and let stand off the heat for 5-10 minutes.
Fluff the rice gently with a fork. Serve immediately, garnished with fresh cilantro.

Beef Bourguignon

Yield: 6 servings | Preparation time: 3-4 hours (mostly inactive)

This recipe is adapted from Julia Child's classic, the undisputed gold standard for this rustic French stew. The magic is in the slow cooking time, which tenderizes the beef and melds the flavors of the wine, stock, and aromatics into a deeply savory sauce. Do not rush the browning steps.

Ingredients

6 ounces thick-cut bacon or pancetta, cut into lardons
3 lbs beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper
1 large carrot, sliced
1 large yellow onion, sliced
2 tbsp all-purpose flour
3 cups full-bodied, dry red wine (like a Burgundy, Côtes du Rhône, or Pinot Noir)
2-3 cups beef stock or broth
1 tbsp tomato paste
2 cloves garlic, smashed
1/2 tsp dried thyme
1 bay leaf
1 lb cremini mushrooms, quartered
18-24 whole pearl onions, peeled
3 tbsp unsalted butter
Fresh parsley, chopped, for garnish

Instructions

Preheat oven to 325°F (165°C).
In a large Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon to a plate, leaving the rendered fat in the pot.
Pat the beef cubes thoroughly dry with paper towels (this is critical for browning). Season with salt and pepper. Brown the beef in batches in the hot bacon fat, ensuring not to crowd the pan. Set the browned beef aside with the bacon.
In the same pot, add the sliced carrot and onion. Cook until softened and lightly browned, about 10 minutes. Pour off any excess fat.
Return the beef and bacon to the pot. Sprinkle with flour and toss to coat. Place the uncovered pot in the oven for 4 minutes. Remove from oven, stir, and return to oven for another 4 minutes. This helps form a crust.
Remove pot from oven and place on stovetop. Stir in the red wine and enough beef stock to nearly cover the meat. Add the tomato paste, garlic, thyme, and bay leaf. Bring to a simmer on the stovetop.
Once simmering, cover the pot and transfer to the lower part of the preheated oven. Cook for 2.5 to 3 hours, until the meat is fork-tender.
While the stew cooks, prepare the vegetables. In a large skillet, melt 1.5 tbsp of butter over medium heat. Add the pearl onions and cook, stirring, until golden brown all over. Add 1/2 cup of beef stock, bring to a simmer, cover, and cook until tender, about 20-30 minutes. Remove onions and set aside.
In the same skillet, melt the remaining 1.5 tbsp of butter. Add the mushrooms and cook until browned and their liquid has evaporated. Set aside.
Once the beef is tender, strain the stew through a colander set over a large bowl. Return the beef and bacon to the Dutch oven. Add the cooked pearl onions and mushrooms.
Skim the fat from the surface of the sauce. Bring the sauce to a simmer in a saucepan and cook for a few minutes to thicken slightly. You should have about 2.5 cups. Season to taste with salt and pepper.
Pour the sauce over the meat and vegetables in the Dutch oven. Simmer on the stovetop for 2-3 minutes to heat through. Serve hot, garnished with fresh parsley, over egg noodles, potatoes, or crusty bread.

Bulgarian Pepper Casserole

Yield: 6-8 servings | Preparation time: 1.5 hours

Garlicky baked sautéed peppers and onions are blended with feta cheese, olive, lemon juice, and whipped cottage or ricotta cheese, then topped with tomatoes, olives, and more garlic, and baked until bubbly hot. The pepper can be sautéed and the rice prepared several days in advance.

Ingredients

1½ cups uncooked brown rice
2½ cups water
1 Tbs. lemon juice
2 to 3 Tbs. freshly minced dill (or 2 tsp. dried dill)
1 Tbs. olive oil
2 cups minced onion
4 to 5 medium green OR red bell peppers, chopped into 1/2-inch pieces
1½ tsp. salt (more, to taste)
Fresh black pepper
2 tsp. oregano
1 tsp. basil
4 medium cloves garlic, half of them minced, half of them sliced
1 cup crumbled feta cheese
1½ cups cottage or ricotta cheese (may be lowfat)
2 medium-sized fresh, ripe tomatoes
1 cup whole Niçoise olives (or sliced, pitted Kalamata olives)

Instructions

Place rice and water in a saucepan. Cover and bring to a boil. Turn the heat down as low as possible, and simmer for about 40 minutes, or until the rice is tender. Remove from heat, fluff with a fork, and stir in lemon juice and dill.
Meanwhile, heat the olive oil in a large skillet. Add onions, and sauté over medium heat 5 to 8 minutes. Add peppers, salt, pepper, and herbs, and continue to cook for about 15 more minutes. Stir in the minced garlic and cook for just a minute more. Remove from heat and stir in the feta cheese.
Preheat the oven to 375°F. Lightly oil a 9 x 13-inch baking pan.
Place the cottage or ricotta cheese in a blender or food processor and whip until smooth.
Combine rice, pepper sauté, and whipped cheese in a large bowl. Transfer to the prepared pan. Top with tomato slices, then scatter olives and slices of garlic over the tomatoes.
Bake uncovered at 375°F until bubbly about 30 to 40 minutes.

Chana Masala (Instant Pot)

Yield: 6 servings | Total time: 55 minutes, plus soaking

A favorite among home cooks in India, this recipe tastes exactly like the chana masala my mom made.

Ingredients

1 cup dried chickpeas, soaked overnight
2 to 3 bay leaves
3 cups water
1 tablespoon Ghee
1½ cup Onion Masala
2 teaspoons ready-made chana masala powder
1 teaspoon salt
Juice of 1 lemon
1/4 cup chopped fresh cilantro

Instructions

In the inner pot of the Instant Pot, combine the soaked chickpeas, bay leaves, and water.
Lock the lid. Select Manual and adjust pressure to High. Cook for 18 minutes. Let pressure release naturally (about 45 mins).
Drain the chickpeas, reserving the cooking water. Transfer chickpeas to a bowl.
Roughly mash about half of the chickpeas. This will thicken the final sauce.
Set the Instant Pot to Sauté. Add the ghee. Add the Onion Masala and cook for 1-2 minutes.
Add the chana masala powder and salt, stirring constantly for 30 seconds.
Return the whole and mashed chickpeas to the pot. Add 1 to 1½ cups of the reserved cooking water.
Simmer for 2-3 minutes, allowing the sauce to thicken.
Turn off Sauté mode. Stir in the lemon juice and cilantro. Remove bay leaves before serving.

Chicken and Dumplings

Yield: 6-8 servings | Preparation time: 2 hours

This is a true, old-fashioned Southern-style recipe for chicken with flat, noodle-like dumplings, not the fluffy biscuit-style kind. The flavor comes from making a rich, homemade chicken stock from a whole chicken.

Ingredients

For the Chicken and Broth:

1 whole chicken (3-4 lbs), cut into pieces
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 large onion, quartered
2 bay leaves
Several sprigs of fresh thyme
1 tsp whole black peppercorns
Water to cover (about 12-14 cups)
Salt to taste

For the Dumplings:

2 cups all-purpose flour, plus more for rolling
1/2 tsp baking powder
1/2 tsp salt
1/3 cup cold butter or shortening, cut into small pieces
3/4 cup buttermilk (or milk)

Instructions

Make the Broth: Place chicken, carrots, celery, onion, bay leaves, thyme, and peppercorns in a large stockpot. Cover with water. Bring to a boil, then reduce to a simmer. Skim any foam. Simmer, partially covered, for 1.5 to 2 hours, until chicken is very tender.
Carefully remove chicken pieces to cool. Strain the broth through a fine-mesh sieve, discarding solids. Season broth with salt.
Once chicken is cool, remove meat from bones and skin. Shred the meat into bite-sized pieces.
Make the Dumplings: In a bowl, whisk flour, baking powder, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Stir in buttermilk until a shaggy dough forms. Knead gently on a floured surface.
Roll the dough out very thin (1/8-inch). Cut into 1x2 inch strips.
Assemble: Bring 8 cups of your broth to a rolling boil. Drop dumplings one at a time into the boiling broth. Reduce heat, cover, and simmer for 15-20 minutes, until cooked through.
Gently stir the shredded chicken back into the pot. Check seasoning. Serve hot.

Chicken Marbella

Yield: 10+ portions

The distinctive colors and flavors of the prunes, olives, and capers have kept this a favorite for years. The overnight marination is essential.

Ingredients

1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely puréed
1/4 cup dried oregano
Coarse salt and freshly ground black pepper to taste
2 chickens (2.5 pounds each), quartered
1 cup brown sugar
1 cup dry white wine
1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, chopped

Instructions

Combine olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, salt, and pepper in a large bowl. Add chicken and coat completely. Marinate, refrigerated, overnight.
Preheat oven to 350°F.
Arrange chicken in a single layer in large, shallow baking pans and spoon marinade over it.
Sprinkle chicken with brown sugar and pour white wine around it.
Bake for 50 minutes to 1 hour, basting frequently. Chicken is done when thigh juices run clear.
Transfer chicken, prunes, olives, and capers to a serving platter. Moisten with pan juices and sprinkle with parsley or cilantro.

Chicken Monterey

Yield: 4 servings

A fricassee where chicken is partially cooked in oil and then finished in a liquid of orange juice, tomatoes, and chicken stock with garlic and rosemary.

Ingredients

5 tbsp best-quality olive oil
1 chicken, 2½ to 3 pounds, quartered
Salt and freshly ground black pepper
1 cup finely chopped yellow onions
2 carrots, peeled and chopped
4 garlic cloves, peeled and minced
1 cup chicken stock
1/2 cup fresh orange juice
1/2 cup canned crushed tomatoes
1 tbsp fresh rosemary
1 medium-size red bell pepper, julienned
1/2 large zucchini & 1/2 large yellow squash, sliced
1/4 cup chopped fresh parsley, for garnish
Grated zest of 1 orange, for garnish

Instructions

Heat 3 tbsp oil in a large skillet. Season chicken and cook for 5 minutes per side until pale gold. Remove chicken.
Add onions, carrots, and garlic to skillet, cover, and cook until tender, about 25 minutes.
Uncover and add stock, orange juice, tomatoes, and rosemary. Simmer uncovered for 15 minutes.
Return chicken to the pan and simmer until nearly done, 30-35 minutes, basting and turning once.
Heat remaining 2 tbsp oil in another skillet. Sauté pepper for 5 minutes. Add zucchini and squash, season, and toss until tender-firm, about 5 more minutes.
Serve chicken with sauce, garnished with the sautéed vegetables, parsley, and orange zest.

Chicken Pot Pie

Yield: 6-8 servings

A classic comfort food, made easy with store-bought puff pastry or your favorite homemade topping.

Ingredients

1½ pounds boneless, skinless chicken breasts and/or thighs
2 cups homemade chicken broth
1½ tbsp vegetable oil
1 medium-large onion, chopped
3 medium carrots, peeled and sliced
2 small celery ribs, sliced
Salt and ground black pepper
4 tbsp butter
1/2 cup all-purpose flour
1½ cups milk
1/2 tsp dried thyme leaves
3 tbsp dry sherry
1 cup frozen green peas, thawed
3 tbsp minced fresh parsley
Your choice of topping (pie dough, puff pastry, etc.)

Instructions

Prepare your topping and refrigerate. Preheat oven to 400°F.
In a Dutch oven, simmer chicken in broth until just done, 8-10 minutes. Remove chicken and shred; reserve broth.
Heat oil in the Dutch oven. Sauté onion, carrots, and celery until tender. Add to shredded chicken.
Melt butter in the Dutch oven. Add flour and cook for 1 minute. Whisk in reserved broth, milk, and thyme. Simmer until sauce thickens. Stir in sherry.
Pour sauce over chicken-vegetable mixture. Stir in peas and parsley. Adjust seasonings.
Pour into a 13x9-inch pan. Top as desired.
Bake until pastry is golden and filling is bubbly, 20-30 minutes.

Chicken Tikka Masala (Instant Pot)

Yield: 6 servings | Total time: 40 minutes, plus marinating

While chicken tikka is Indian, the masala sauce is a British manifestation. This version is made easy in the Instant Pot.

Ingredients

For the Marinade:

1/2 cup Greek Yogurt
4 garlic cloves, minced
2 tsp minced ginger
1/2 tsp ground turmeric & 1/4 tsp cayenne
1/2 tsp smoked paprika & 1 tsp salt
1/2 tsp Garam Masala & 1/2 tsp cumin
1½ pounds boneless, skinless chicken, cut into pieces

For the Sauce & Finishing:

1 onion, chopped & 1 (14-oz) can diced tomatoes
1 carrot, chopped & 5 garlic cloves, minced
2 tsp minced ginger & 1 tsp turmeric
1/2 tsp cayenne & 1 tsp paprika
1 tsp salt & 2 tsp Garam Masala & 1 tsp cumin
1/2 cup half-and-half or cream
1/4 to ½ cup chopped fresh cilantro

Instructions

Marinate: In a large bowl, mix all marinade ingredients. Add chicken and stir to coat. Marinate for 1 to 2 hours.
Cook: In the Instant Pot, mix all sauce ingredients (onion through cumin). Place the chicken with yogurt on top.
Lock lid. Select Manual, High pressure, for 10 minutes. Quick release pressure.
Remove chicken and set aside. Use an immersion blender to purée the sauce.
Finish: Stir half-and-half and 1 tsp garam masala into the sauce. Return chicken to the sauce. Garnish with cilantro and serve.

Coq au Vin

Yield: 6 servings | Preparation time: 2.5 hours

A classic French braise of chicken slowly cooked in red wine. Using a good quality, full-bodied red wine like a Burgundy is key. This dish is even better when made a day ahead.

Ingredients

4 ounces diced pancetta or thick-cut bacon
8 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper
1 large yellow onion, chopped
2 large carrots, peeled and chopped
8 ounces cremini mushrooms, quartered
4 cloves garlic, minced
1/4 cup Cognac or brandy
1 bottle (750 ml) dry, full-bodied red wine
1-2 cups chicken broth
1 tbsp tomato paste
1 bay leaf & several sprigs of fresh thyme
2 tbsp unsalted butter, softened & 3 tbsp all-purpose flour
Fresh parsley, chopped, for garnish

Instructions

In a Dutch oven, cook pancetta until crisp. Remove pancetta, leaving fat.
Pat chicken dry, season, and brown well in the fat. Remove chicken.
Add onion, carrots, and mushrooms; cook until softened. Add garlic and cook for 1 minute.
Pour in Cognac, scraping up browned bits. Stir in tomato paste, then the wine, bay leaf, and thyme. Bring to a boil.
Return chicken and pancetta to the pot. Add broth to almost cover. Simmer, covered, for 1.5 to 2 hours, until chicken is tender.
Mash softened butter and flour to a paste (*beurre manié*).
Remove chicken to a platter. Whisk the paste into the simmering sauce until it thickens.
Discard bay leaf and thyme. Adjust seasoning. Pour sauce over chicken, garnish with parsley, and serve.

Crawfish Étouffé

Yield: 6-8 servings

The quintessence of bayou fare. The key to a great étouffée is a well-made roux.

Ingredients

1/2 cup butter or vegetable oil
1/2 cup all-purpose flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
2 cloves garlic, minced
4 cups shrimp or seafood stock, warm
2 lbs. crawfish tails, peeled (with their fat)
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1 tbsp lemon juice
Salt, black pepper, and cayenne pepper to taste
Hot cooked white rice, for serving

Instructions

Make the Roux: In a Dutch oven, melt butter. Whisk in flour. Cook, whisking constantly, until the roux is the color of peanut butter (15-20 mins).
Sauté Vegetables: Add onion, celery, and bell pepper to the roux. Cook until very soft (10 mins). Add garlic and cook for 1 minute.
Build the Sauce: Slowly pour in warm stock, whisking constantly. Simmer for 30 minutes until thickened.
Finish: Gently stir in crawfish tails. Cook until opaque (3-5 mins). Do not overcook.
Stir in green onions, parsley, and lemon juice. Season with salt, black pepper, and cayenne.
Serve immediately over hot white rice.

Doro Wat (Ethiopian Chicken Stew)

Yield: 6 servings | Preparation time: 2 hours

A cornerstone of Ethiopian cuisine. The process is a labor of love, starting with slowly cooking a large amount of onions. Key ingredients are *Berbere* spice and *Niter Kibbeh* (spiced butter).

Ingredients

4 large red onions (about 2 lbs), finely chopped
1/2 cup Niter Kibbeh (or ghee/oil)
1/4 cup Berbere spice blend
2 tbsp tomato paste
1 inch ginger, grated
4 cloves garlic, minced
2 lbs bone-in, skin-on chicken pieces
1 tbsp lemon juice
Salt to taste
2-3 cups chicken stock or water
4-6 hard-boiled eggs, peeled
Injera, for serving

Instructions

Prep Chicken: Pierce chicken, toss with lemon juice and salt. Set aside.
Cook Onions: In a Dutch oven, cook chopped onions over medium-low heat *without oil* until they break down into a deep golden paste (45-60 mins).
Build Sauce: Add Niter Kibbeh and cook for 5 mins. Stir in Berbere and cook for 5 mins until fragrant. Stir in tomato paste, ginger, and garlic; cook 2-3 mins.
Cook Stew: Add chicken to the pot, stirring to coat. Cook for 5 mins. Pour in 2 cups stock, season with salt. Simmer, covered, for 45-60 mins until chicken is tender.
Finish: Gently add peeled hard-boiled eggs to the stew. Cover and heat through for 5-10 mins. Serve hot with Injera.

Feijoada (Brazilian Black Bean Stew)

Yield: 8-10 servings | Preparation time: 3-4 hours, plus overnight soaking

The national dish of Brazil, a rich stew of black beans and various salted, smoked, and fresh meats. Serve with rice, collard greens, orange slices, and farofa.

Ingredients

1 lb dried black beans
1/2 lb carne seca (dried, salted beef)
1/2 lb salted pork ribs
1 lb fresh pork sausage (linguica or kielbasa)
1/2 lb smoked sausage (andouille)
1 large smoked pork hock
2 tbsp olive oil
2 large onions, chopped
8 cloves garlic, minced
2 bay leaves
Water, Salt, and black pepper

Instructions

Prep: The day before, soak beans, carne seca, and salted ribs in separate bowls of water overnight.
Initial Cook: Drain beans and salted meats. Place in a very large pot with the pork hock. Cover with 3 inches of water. Bring to a boil, skim foam, then simmer for 1.5-2 hours until tenderizing.
Sauté Aromatics: In a skillet, heat oil and brown the fresh and smoked sausages. Remove sausages. In the same skillet, cook onions until soft, then add garlic for 1 minute.
Combine & Simmer: Add browned sausages and onion/garlic mixture to the bean pot. Add bay leaves. Simmer for another 1-1.5 hours until beans are creamy and meats are fork-tender.
Finish: Remove large meat pieces, chop or shred, and return to the pot. Season to taste. Serve hot with traditional accompaniments.

Gado Gado

Yield: 6 servings | Preparation time: 1 hour

An Indonesian extravaganza. Yellow rice on a bed of spinach, covered with vegetables, tofu, and hardboiled eggs, with a gingery peanut sauce drizzled over the top.

Ingredients

Assembly:

1 bed of fresh spinach
1 cup rice cooked in 3 cups water with 1/2 tsp turmeric (Yellow Rice)
Assorted vegetables (steamed broccoli, green beans, shredded cabbage, carrots, sprouts)
1 block firm tofu, cubed and fried or baked
4 hardboiled eggs, sliced

Peanut Sauce:

1 cup creamy peanut butter
1 heaping Tbs. grated ginger & 1 heaping Tbs. minced garlic
3 Tbs. brown sugar & 1½ cups hot water
4 Tbs. cider vinegar & 2 Tbs. soy sauce
1 tsp. salt & Crushed red pepper to taste

Instructions

Assemble: On a platter, create a bed of spinach. Top with yellow rice, then arrange vegetables, tofu, and eggs over the rice.
Make Peanut Sauce: Combine all sauce ingredients in a blender and purée until smooth.
Serve the platter with the peanut sauce on the side for guests to drizzle over their portions.

Good Soup

A simple, puréed vegetable soup with a curry flavor. From a handwritten note dated 1/7/24.

Ingredients

4 tbsp butter
2 medium onions, diced
1 red bell pepper, diced
2 tbsp (or to taste) best-quality curry powder
8 cups best-quality broth
1 lb carrots, peeled & chopped
2 lb sweet potatoes, peeled & chopped
1 tart apple, peeled & chopped
Salt, pepper, garlic powder to taste

Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Cook the diced onions until they begin to soften.
Add the diced red bell pepper and cook for a few more minutes.
Stir in the curry powder and cook for one minute until fragrant.
Pour in the broth. Add the chopped carrots, sweet potatoes, and apple.
Bring to a boil, then reduce heat and simmer until all the vegetables are very soft.
Using an immersion blender (or carefully transferring in batches to a regular blender), blend the soup until completely puréed and smooth.
Season to taste with salt, pepper, garlic powder, and additional curry powder if desired.
Simmer briefly to allow flavors to meld. Serve hot, traditionally with a grilled cheese sandwich.

Greek Orzo Casserole

A layered casserole with orzo, spinach, feta, and chicken. From a handwritten note.

Ingredients

16 oz orzo, cooked
8 oz spinach
14.5 oz diced tomatoes, drained
8 oz feta cheese, crumbled
1/4 cup olive oil
Juice of 1 lemon
Olives, to taste
Capers, to taste
Herbs & spices, to taste (e.g., oregano, dill, salt, pepper)
Raw chicken tenders, seasoned with herbs and spices
Goat cheese, in lumps
Parmesan cheese, for topping

Instructions

Preheat oven to 375°F.
In a large bowl, combine the cooked orzo, spinach, diced tomatoes, feta, olive oil, lemon juice, olives, capers, and herbs & spices. Mix well.
Pour the orzo mixture into an oiled casserole dish and spread evenly.
Layer the raw, seasoned chicken tenders on top of the orzo mixture.
Place lumps of goat cheese and a sprinkle of Parmesan cheese over the top.
Bake for 45 minutes. For the first half of baking (approx. 22-23 minutes), keep the dish covered with foil. For the second half, bake uncovered until the chicken is cooked through and the top is golden.

Grilled Chicken with Dijon and Herb Marinade

Yield: 4-6 servings | Prep time: 15 mins + marinating

This simple, powerful marinade creates incredibly juicy and flavorful grilled chicken. Boneless, skinless thighs are ideal as they remain moist on the grill.

Ingredients

5 or 6 boneless skinless chicken thighs
2 tbsp Dijon mustard & 2 tbsp Worcestershire sauce
2 tbsp olive oil & 2 tsp soy sauce
Freshly ground black pepper
4 garlic cloves, smashed
1 tbsp chopped parsley & 2 tbsp other chopped fresh herbs
1 tsp Kosher salt for marinade + more for grilling
Juice of ½ lemon & zest of one lemon (optional)

Instructions

Marinate: Whisk together all ingredients except chicken and extra salt. Pour over chicken in a bag or dish. Refrigerate for at least 4 hours or overnight.
Grill: Preheat grill to medium-high. Remove chicken from marinade, letting excess drip off. Discard marinade.
Season chicken lightly with more salt. Grill for 5-7 minutes per side, until cooked through (165°F).
Rest: Let chicken rest for 5-10 minutes before serving.

Hugh's Chili

Yield: A very large pot | Prep time: 9-13 hours (mostly inactive)

A long-simmered chili that's even better the next day.

Ingredients

2 lbs ground beef or turkey
2 bell peppers, at least one green
1 large onion & 1 fresh jalapeño
Canned diced chilis
7 cans of beans (black, pinto, kidney, etc.)
1 can of baked beans
1 jar of salsa & 1 small can of tomato paste
2ish tbsp chili powder & 2ish tbsp cumin
2ish tbsp Worcester sauce & olive oil

Instructions

Brown the ground meat.
Meanwhile, dice and cook onion and peppers in olive oil until tender.
Combine cooked meat, vegetables, and all beans (with liquid from baked beans and 2-3 other cans) in a large pot or slow cooker.
Add tomato paste, salsa, and spices. Mix thoroughly.
Slow cook for at least 8 hours.
Serve with corn chips, sour cream, hot sauce, and green onion.

Hungarian Goulash

Yield: 6 servings | Preparation time: 3 hours

Authentic Hungarian Goulash (*Gulyás*) is a hearty beef and potato soup, not a thick stew. The keys are high-quality sweet Hungarian paprika and caraway seeds.

Ingredients

3 lbs beef chuck, cut into 1-inch cubes
3 tbsp lard or vegetable oil
3 large yellow onions, finely chopped
4-5 cloves garlic, minced
1/3 cup sweet Hungarian paprika
1 tsp caraway seeds, crushed
1 tsp dried marjoram
Salt and freshly ground black pepper
1 (14.5 oz) can diced tomatoes
6 cups beef broth
2 green bell peppers, chopped
1.5 lbs potatoes, peeled and cubed

Instructions

Pat beef dry, season, and brown in batches in hot lard/oil in a Dutch oven. Set aside.
Cook onions in the same pot until deeply golden (15-20 mins). Add garlic for 1 minute.
Crucial: Remove pot from heat. Stir in paprika, caraway, and marjoram for 1 minute.
Return pot to low heat. Add beef, tomatoes, and broth. Bring to a simmer, then cover and cook for 2 hours until beef is tenderizing.
Add bell peppers and potatoes. Cover and simmer for another 45-60 minutes until potatoes are tender.
Skim fat. Season to taste. Serve hot.

Jambalaya

Yield: 6-8 servings

A rich, flavorful one-pot meal with chicken, sausage, and the "Holy Trinity" of onion, bell pepper, and celery.

Ingredients

2 Tbs. vegetable oil
1 lb boneless, skinless chicken thighs, cubed
1 lb andouille sausage, sliced
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
4 cups chicken broth
1.5 cups long-grain white rice
1/2 cup chopped green onions & 1/2 cup chopped parsley
2 bay leaves, 1 tsp dried thyme, 1/2 tsp cayenne
Salt and black pepper

Instructions

Season and brown chicken in hot oil in a Dutch oven. Remove. Brown sausage. Remove.
Cook onion, bell pepper, and celery until soft. Add garlic for 1 minute.
Stir in tomatoes, broth, and seasonings. Bring to a boil.
Stir in rice. Return chicken and sausage to the pot. Return to a simmer.
Reduce heat to low, cover, and cook for 25-30 minutes until rice is tender. Do not stir.
Let stand, covered, for 10 minutes. Discard bay leaves, fluff with a fork, and stir in green onions and parsley.

Japanese Curry

Yield: 6 servings | Preparation time: 1 hour

The heart of Japanese curry is the roux, providing a characteristic thickness and savory, slightly sweet flavor. This recipe shows how to make it from scratch for a deeper flavor.

Ingredients

For the Roux:

1/2 cup unsalted butter
3/4 cup all-purpose flour
2 tbsp curry powder, 1 tbsp garam masala, 1 tsp turmeric

For the Curry:

2 tbsp vegetable oil
1.5 lbs chicken or beef, cubed
2 large onions, sliced
2 large carrots, chunked
1 lb potatoes, chunked
6 cups chicken or beef stock
1 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp ketchup
1 Fuji apple, peeled and grated

Instructions

Make Roux: Melt butter over low heat. Whisk in flour. Cook, stirring, for 20-30 minutes until milk chocolate brown. Remove from heat, stir in spices.
Make Curry: Season and brown meat in oil in a Dutch oven. Remove. Cook onions until caramelized.
Add carrots, potatoes, and meat back to pot. Add stock, bring to a simmer, cover, and cook 20 mins.
Add soy sauce, Worcestershire, ketchup, and grated apple.
Incorporate Roux: Whisk 1 cup of hot broth into the roux to form a smooth slurry. Pour slurry back into the main pot, stirring.
Simmer uncovered for 15-20 minutes until thickened. Serve over rice.

Jollof Rice (Ghanaian-Style)

Yield: 6-8 servings | Preparation time: 1.5 hours

A beloved one-pot dish across West Africa. The Ghanaian version is known for its use of fragrant rice and a deeply flavorful tomato stew base.

Ingredients

For the Stew Base:

1 lb ripe plum tomatoes
1 large red onion & 1 red bell pepper
1-2 habanero peppers
1-inch piece of ginger & 3 cloves garlic
1/4 cup vegetable oil

For the Rice:

1/4 cup vegetable oil & 1 large red onion, chopped
1/4 cup tomato paste
3 cups Jasmine or Basmati rice, rinsed
4 cups chicken or vegetable broth
1 tsp curry powder, 1 tsp dried thyme, 2 bay leaves
Salt and white pepper to taste

Instructions

Make Stew Base: Blend tomatoes, onion, bell pepper, habanero, ginger, and garlic until smooth. Cook purée in hot oil for 20-25 minutes until reduced and darkened.
Start Jollof: In a large pot, heat oil and sauté chopped onion. Add tomato paste and cook, stirring, for 5 minutes.
Pour in the stew base and cook for 10 minutes. Add broth and seasonings. Bring to a rolling boil.
Cook Rice: Pour rinsed rice into the boiling liquid. Stir. Reduce heat to lowest setting, cover tightly (with foil under lid), and steam for 30 minutes.
Fluff rice with a fork, cover, and cook for another 10-15 minutes until done. Let stand 10 minutes before serving.

Lasagna

Yield: 8 servings | Cook time: 1 hour

Classic layered lasagna with a rich meat sauce and creamy ricotta filling.

Ingredients

1 tbsp olive oil & 1 lb ground beef
1 large onion, chopped & 2 cloves garlic, minced
1 (28 oz) can crushed tomatoes & 2 (6 oz) cans tomato paste
1/2 cup water & 2 tbsp sugar (optional)
1½ tsp dried basil & 1 tsp Italian seasoning
12 lasagna noodles, uncooked
16 ounces ricotta cheese & 1 large egg
1/2 cup grated Parmesan cheese
4 cups shredded mozzarella cheese

Instructions

Meat Sauce: Heat oil, brown beef and onion. Drain fat. Add garlic. Stir in tomatoes, paste, water, sugar, and seasonings. Simmer, covered, for at least 30 minutes.
Ricotta Mixture: Combine ricotta, egg, and Parmesan.
Noodles: Cook noodles according to package directions.
Assemble: Preheat oven to 375°F. In a 9x13 dish, layer sauce, noodles, ricotta, and mozzarella. Repeat. Finish with noodles, sauce, and mozzarella.
Bake: Cover with foil and bake 25 mins. Uncover and bake 20-25 more mins. Rest 10-15 mins before slicing.

Macaroni and Cheese for a Crowd

Yield: 10-12 servings

An easy, basic mac 'n' cheese that is simple enough for a side dish but tasty enough to be a main course.

Ingredients

1½ pounds dried pasta elbow twists
2 cans (12 oz each) evaporated milk
2 tbsp hot pepper sauce
1 pound sharp cheddar cheese, grated
8 ounces Monterey Jack cheese, grated
1 cup freshly grated Parmesan cheese
1/2 cup soft, fresh bread crumbs
4 tbsp unsalted butter, melted

Instructions

Preheat oven to 400°F. Butter a 4.5-quart baking dish. Cook pasta until just tender. Drain.
Simmer evaporated milk and hot sauce.
Return pasta to pot. Stir in milk mixture. Gradually add cheddar, Monterey Jack, and 1/2 cup Parmesan.
Transfer to baking dish.
Mix remaining Parmesan and bread crumbs. Sprinkle over pasta. Drizzle with melted butter.
Bake for 30 minutes until lightly browned. Rest 5 minutes before serving.

Moroccan Chicken Tagine

Yield: 4-6 servings | Preparation time: 1.5 hours

This tagine balances sweet, savory, and tangy flavors with spices, apricots, and preserved lemons. A Dutch oven works perfectly.

Ingredients

8 bone-in, skin-on chicken thighs
2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp turmeric
1 tsp salt, 1/2 tsp black pepper
2 tbsp olive oil
2 large red onions, thinly sliced
4 cloves garlic, minced
Large pinch of saffron threads
1 cup chicken stock
1 cup dried apricots, halved
1/2 cup pitted green or purple olives
1 preserved lemon, rind thinly sliced
2 tbsp honey
Garnish: 1/2 cup chopped cilantro, 1/4 cup toasted almonds
Cooked couscous, for serving

Instructions

Mix spices and rub all over chicken.
In a Dutch oven, heat oil and brown chicken on all sides. Set aside.
Cook onions until soft (10-15 mins). Add garlic and saffron for 1 minute.
Stir in chicken stock, scraping up browned bits.
Return chicken to pot. Add apricots, olives, preserved lemon, and drizzle with honey.
Simmer, covered, for 45-60 minutes until chicken is tender.
Serve hot over couscous, garnished with cilantro and almonds.

Moussaka

Yield: 8 servings | Preparation time: 2 hours

A famous Greek and Levantine casserole with layers of eggplant, a rich spiced meat sauce, and a creamy béchamel topping. Salting the eggplant is a crucial first step.

Ingredients

For the Eggplant & Meat Sauce:

3 large eggplants, sliced
Salt & Olive oil
2 lbs ground lamb (or beef)
2 large onions, chopped & 5 cloves garlic, minced
1 cup dry red wine
1 (28 oz) can crushed tomatoes & 2 tbsp tomato paste
1 cinnamon stick, 1/2 tsp allspice, 1/4 tsp cloves, 2 bay leaves
1/2 cup chopped fresh parsley

For the Béchamel Sauce:

1 cup unsalted butter & 1 cup all-purpose flour
4 cups whole milk, warmed
Pinch of nutmeg
1 cup grated Kefalotyri or Parmesan cheese
2 egg yolks

Instructions

Eggplant: Salt eggplant slices and let drain for 1 hour. Rinse and pat dry. Fry or bake until golden.
Meat Sauce: Cook onions, then garlic, then lamb. Drain fat. Add wine, cook down. Add tomatoes and spices. Simmer, covered, for 1 hour until thick. Stir in parsley.
Béchamel: Melt butter, whisk in flour. Gradually whisk in warm milk until thick. Off heat, add nutmeg, cheese, and then egg yolks.
Assemble & Bake: Preheat oven to 375°F. In a 9x13 dish, layer half the eggplant, all the meat sauce, remaining eggplant, and top with béchamel.
Bake for 45-60 minutes until golden. Rest for 20-30 minutes before slicing.

Pastitsio (Greek Pasta Bake)

Yield: 8-10 servings | Preparation time: 1.5 hours

Often called Greek Lasagna, Pastitsio is a layered baked pasta dish with a spiced meat sauce and a thick, creamy béchamel topping.

Ingredients

1 lb Pastitsio pasta (or bucatini/ziti)
2 egg whites, beaten & 1/2 cup grated Parmesan
2 tbsp olive oil & 1.5 lbs ground beef
2 large onions, chopped & 3 cloves garlic, minced
1/2 cup dry red wine
1 (15 oz) can tomato sauce
1 cinnamon stick & 1/4 tsp ground cloves
1 cup butter & 1 cup flour
4 cups whole milk, warmed
Pinch of nutmeg & 2 egg yolks
1 cup grated Parmesan

Instructions

Meat Sauce: Cook onions, garlic, then beef. Drain fat. Add wine, cook down. Add tomato sauce and spices. Simmer 30 mins.
Pasta: Cook pasta 2 mins less than package directions. Drain. Toss with egg whites and 1/2 cup cheese.
Béchamel: Melt butter, whisk in flour. Gradually whisk in warm milk until thick. Off heat, add nutmeg, then egg yolks and 1 cup cheese.
Assemble & Bake: Preheat oven to 350°F. In a 9x13 dish, layer half the pasta, all the meat sauce, remaining pasta, and top with béchamel.
Bake for 45-50 minutes until golden. Rest 20 minutes before serving.

Pork and Ham Loaf with Sweet Mustard Glaze

Yield: 6-8 servings

A simple, Depression-era recipe that is incredibly flavorful and comforting.

Ingredients

1 pound firm and smoky baked ham, chopped
1½ pounds ground pork
1 cup finely crushed saltine crackers
1 cup milk
2 eggs, beaten
1 tsp freshly ground black pepper
1 cup packed light brown sugar
1/3 cup cider vinegar
1/4 cup Dijon-style mustard
1/3 cup water

Instructions

Make Glaze: Whisk brown sugar, vinegar, mustard, and water in a saucepan. Bring to a boil, then simmer for 20 minutes.
Make Loaf: Preheat oven to 350°F. In a large bowl, mix chopped ham, ground pork, cracker crumbs, milk, eggs, and pepper.
Form into a flat loaf in a shallow baking dish. Score the top.
Bake for 30 minutes. Spread with 1/3 of the glaze and bake 15 mins. Repeat with another 1/3 of glaze and bake 15 mins. Spread with final glaze and bake 15-20 more mins, until loaf reaches 165°F.
Rest for 10 minutes before slicing.

Pozole Rojo

Yield: 8-10 servings | Preparation time: 3-4 hours

An iconic, soul-warming stew from Mexico. The heart of Pozole is hominy and a rich broth made from pork and a purée of rehydrated dried chiles.

Ingredients

8-10 dried Guajillo chiles & 2-3 dried Ancho chiles
3 lbs pork shoulder, cubed
1 lb pork neck bones
1 large white onion, halved & 1 head of garlic, halved
2 large (25 oz) cans of white hominy, drained and rinsed
1 tbsp dried Mexican oregano
Garnishes: Shredded lettuce, radishes, diced onion, cilantro, lime wedges, tostadas

Instructions

Cook Pork: In a large stockpot, cover pork shoulder, neck bones, onion, and garlic with water. Boil, skim, then simmer for 2-2.5 hours until pork is tender.
Make Chile Sauce: Toast dried chiles in a dry skillet until fragrant. Soak in hot water for 30 minutes. Blend softened chiles with 1/2 onion, 4 cloves garlic, and 1 cup soaking liquid until smooth. Strain through a fine-mesh sieve.
Combine: Remove pork from pot; shred when cool. Discard onion and garlic from broth. Pour strained chile sauce into the broth. Stir in hominy, shredded pork, and oregano. Simmer for at least 30-45 minutes. Season with salt.
Serve hot with all the garnishes.

Sausage Ragout

Yield: 6 portions

A thick, tomato-rich ragout to serve with pasta or mashed potatoes.

Ingredients

1½ lbs sweet Italian sausage & 1½ lbs hot Italian sausage
1/4 cup olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
2 green bell peppers & 2 red bell peppers, chopped
8 fresh Italian plum tomatoes, quartered
1 cup tomato sauce
1/2 cup dry red wine
1/2 cup minced fresh parsley
Salt and black pepper

Instructions

Slice sausages and brown in olive oil. Add onion and garlic, cook 5 mins. Transfer to a casserole.
Add peppers to the casserole and cook until slightly wilted, about 7 minutes.
Add tomatoes, tomato sauce, wine, and parsley. Season.
Simmer uncovered, stirring occasionally, for 30 minutes.
Taste, correct seasoning, and serve sprinkled with parsley.

Shakshuka

Yield: 4 servings | Preparation time: 30 minutes

A popular dish across the Middle East and North Africa of eggs poached in a flavorful tomato and pepper sauce. Perfect for any meal of the day.

Ingredients

2 tbsp olive oil
1 large yellow onion, diced
1 red bell pepper, diced
3-4 cloves garlic, minced
1 tsp cumin, 1 tsp smoked paprika, 1/4 tsp cayenne
1 (28 oz) can whole peeled tomatoes, crushed by hand
Salt and black pepper
4-6 large eggs
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro or parsley
Crusty bread or pita, for serving

Instructions

Heat oil in a large skillet. Cook onion and bell pepper until soft (8-10 mins).
Stir in garlic and spices; cook for 1 minute.
Pour in crushed tomatoes. Season. Simmer for 10-15 minutes until sauce thickens.
Make wells in the sauce. Crack an egg into each well.
Cover and cook on low for 5-8 minutes, until egg whites are set but yolks are runny.
Remove from heat. Sprinkle with feta and cilantro. Serve immediately from the skillet with bread.

Sheet Pan Sausage and Peppers

Yield: 4 servings | Preparation time: 45 minutes

The ultimate easy weeknight meal, delivering maximum flavor with minimal cleanup. The key is to give the heartier vegetables a head start.

Ingredients

1 lb small potatoes, halved or quartered
2 bell peppers, cut into strips
1 large red onion, cut into wedges
4 tbsp olive oil, divided
1 tsp dried oregano
Salt and black pepper
1.5 lbs sweet or hot Italian sausages
4 cloves garlic, thinly sliced
Optional: 1 tbsp balsamic vinegar

Instructions

Preheat oven to 425°F.
On a large baking sheet, toss potatoes, peppers, and onion with 3 tbsp oil, oregano, salt, and pepper. Roast for 20 minutes.
Remove pan from oven. Add sausages and garlic. Drizzle with remaining 1 tbsp oil.
Return to oven and roast for 20-25 minutes, flipping sausages halfway, until sausages are cooked and vegetables are caramelized.
Drizzle with balsamic vinegar before serving, if desired.

Shepherd's Pie

Yield: 6 servings | Preparation time: 1 hour 15 minutes

The quintessential British and Irish comfort food. True Shepherd's Pie is made with ground lamb. A rich, savory meat and vegetable filling is topped with creamy mashed potatoes.

Ingredients

For the Topping:

2 lbs Russet or Yukon Gold potatoes, peeled and cubed
1/2 cup whole milk, warm
4 tbsp unsalted butter
Salt, pepper, and optional Parmesan cheese

For the Filling:

2 tbsp olive oil & 1.5 lbs ground lamb
1 large onion, 2 carrots, 2 celery stalks, all diced
3 cloves garlic, minced
2 tbsp flour & 1 tbsp tomato paste
1 cup beef or lamb broth
1 tbsp Worcestershire sauce
1 tsp dried rosemary & 1 tsp dried thyme
1 cup frozen peas

Instructions

Topping: Boil potatoes until tender. Drain well. Mash with warm milk, butter, salt, pepper, and cheese.
Preheat oven to 400°F.
Filling: Heat oil, brown lamb. Drain fat. Add onion, carrots, celery; cook until soft. Add garlic.
Stir in flour, then tomato paste. Add broth, Worcestershire, and herbs. Simmer until gravy thickens. Stir in peas. Season.
Assemble & Bake: Spread filling in a baking dish. Top with mashed potatoes. Bake for 25-30 minutes until bubbly and golden. Rest 10-15 minutes.

Succotash

Yield: 8 servings

A classic side dish featuring corn, lima beans, and other fresh vegetables.

Ingredients

1/4 lb. sliced bacon, chopped
1 small onion, chopped & 2 garlic cloves, minced
4 ears corn, kernels cut off
1 large fresh jalapeño, seeded and chopped
1 (10-oz.) package frozen baby lima beans, thawed
1/2 lb. okra, sliced
1 pint cherry tomatoes, halved
2 Tbsp. cider vinegar
1/4 cup chopped fresh basil
Salt and black pepper

Instructions

Cook bacon in a large skillet until crisp. Remove bacon, leaving fat.
Sauté onion in bacon fat until soft. Add garlic and jalapeño for 1 minute.
Add corn, lima beans, and okra. Season. Cook until tender-crisp (5-8 mins).
Stir in tomatoes and cook until they soften (2-3 mins).
Remove from heat. Stir in vinegar, basil, and reserved bacon. Adjust seasoning.

Tamale Pie

Yield: 6 servings | Preparation time: 1 hour 15 minutes

A classic American comfort food casserole with a savory, chili-like ground beef filling topped with a fluffy, baked cornmeal crust.

Ingredients

For the Filling:

1.5 lbs lean ground beef
1 large onion & 1 green bell pepper, chopped
3 cloves garlic, minced
1 (15 oz) can tomato sauce & 1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chiles
1 cup corn & 1 cup shredded cheddar cheese
2-3 tbsp chili powder, 1 tsp cumin, 1 tsp salt

For the Topping:

3/4 cup yellow cornmeal
1/2 tsp salt
2 cups cold water
1 tbsp butter

Instructions

Preheat oven to 375°F.
Filling: Brown beef with onion and pepper. Drain fat. Add garlic. Stir in tomatoes, chiles, corn, and spices. Simmer 15-20 mins until thick. Stir in cheese. Pour into a 9x9 baking dish.
Topping: Whisk cornmeal, salt, and cold water in a saucepan. Bring to a boil, whisking, until very thick. Stir in butter.
Spoon topping over filling. Bake for 35-40 minutes until bubbly and golden. Rest 10 minutes before serving.

Tomato Basil Butter Beans

Yield: 2 servings | Prep time: 10 minutes

A quick, healthy, and vegan weeknight dinner that comes together in 30 minutes.

Ingredients

2 tbsp olive oil
10 ounces cherry or grape tomatoes
1/2 tsp salt & 1/2 tsp black pepper
1 medium shallot, finely diced
3 cloves garlic, minced
1 (15 ounce) can butter beans (with liquid)
2 tbsp vegan cream cheese
1/2 cup fresh basil, chopped

Instructions

Heat olive oil in a pan. Add tomatoes, salt, and pepper. Cook until they burst (5-8 mins).
Add shallots and garlic. Cook for 3 minutes.
Add the can of butter beans with their liquid. Simmer for 5 minutes.
Stir in vegan cream cheese until mixed.
Turn off heat and stir in basil. Season to taste. Serve warm with toasted bread.

Turkey Tetrazzini

Yield: 5-6 servings

A great way to use up leftover turkey, especially the day after Thanksgiving.

Ingredients

1 lb spaghetti
1 lb fresh mushrooms, sliced
5 tbsp butter
1/3 cup flour
2 cups turkey broth
1 cup light cream
2 tbsp sherry
4 cups diced turkey
1 cup grated Parmesan
Salt and pepper

Instructions

Cook spaghetti. Sauté mushrooms in 1 tbsp butter.
Cream Sauce: In a double boiler, melt 4 tbsp butter, blend in flour. Add broth and cook, stirring, until smooth and thick. Add cream, salt, pepper, and sherry.
Divide sauce in half. Mix one half with the turkey, and the other half with the mushrooms and cooked spaghetti.
Put the spaghetti mixture in a greased casserole, make a hole in the center, and pour in the turkey mixture.
Top with Parmesan and bake at 400°F for 20 minutes.

White Chili

Serves 6-8

A quick and easy chili made with white beans, chicken, and salsa, finished with melted cheese.

Ingredients

2 lb boneless chicken breasts
1 tbsp olive oil
1 large onion, chopped
1/2 cup dry white wine
40 oz white beans, with their liquid (approx. 2-3 15oz cans)
16 oz jar salsa (your choice of heat level)
2 tsp cumin
4-8 oz Monterey Jack cheese, shredded

Instructions

Poach the chicken breasts in a saucepan of boiling water for about 15 minutes, or until cooked through. Drain the water and shred the meat with two forks.
While the chicken is poaching, heat the olive oil in a Dutch oven or large pot over medium heat. Sauté the onion until translucent and beginning to caramelize.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine cook down for a minute or two.
Add the white beans (with their liquid), salsa, cumin, and the shredded chicken to the pot.
Heat on low, stirring occasionally, until the chili is simmering.
Stir in the shredded cheese until it is completely melted.
Serve with cornbread or corn chips, and a salad.