Articles filed under Recipe
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Mexican mole is a meal all on its ownFeb 03, 2026 5:49 am - Surprisingly complex and full of flavor, this smart mole with just about a dozen ingredients comes together in only an hour. Adapted from Rick Martínez’s cookbook “Salsa Daddy,” it’s an entry-level mole — and a fine introduction to the famous Mexican salsa.
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Chicken, bacon and ranch totchos are potatoes’ ultimate formFeb 03, 2026 5:45 am - Potato tots replace tortilla chips in these totchos topped with chunks of juicy chicken, crisp bacon, melted cheese and ranch dressing, which makes for a fun appetizer or main course. For extra ranch flavor, toss the tots with ranch seasoning powder.
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Cozy, not heavy: Curry powder enhances the savory richness of classic chicken and dumplingsJan 29, 2026 8:18 am - There are few dishes more comforting than chicken and dumplings. Traditionally rooted in American home cooking, this humble classic has fed generations. But sometimes, a small twist can breathe new life into even the most familiar meals. This curried chicken and dumplings recipe does just that.
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The best ways to cook Brussels sproutsJan 28, 2026 5:16 am - Earthy and slightly bitter, Brussels sprouts resemble miniature cabbages. If your first thought at the mention of the vegetable is, “Eww, gross!” I imagine it’s only because the last time you tried them was decades ago and/or they were cooked into oblivion. Now Brussels sprouts are everywhere, including restaurant menus, dinner tables and even the snack aisle.
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When it comes to braising times, there’s a sweet spotJan 28, 2026 5:04 am - You might think when braising roasts and short ribs low and slow, the longer in the oven the better, right? You’d be wrong. Don Mauer once braised a chuck roast at 225 degrees for over five hours, believing it would be meltingly tender. No. It was stringy and chewy. Here’s why.
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Warm up with creamy rutabaga, parsnip and cheddar soupJan 27, 2026 5:28 am - Even the most stoic vegetables can be coaxed into something soft, sweet and yielding. In this Creamy Rutabaga, Parsnip and Cheddar Soup, they're simmered until ready to be puréed into a smooth potage that warms the soul and happily anchors a meal.
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This beef stew with vegetables is a hearty, healthy riff on a classicJan 27, 2026 5:26 am - Every spoonful of this hearty stew boasts tender beef, sweet butternut squash and hearty chickpeas. It’s a great dish to cook over the weekend — or whenever you have a chunk of time — and only gets more flavorful the longer it sits.
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Add cabbage to your pasta sauce. You’ll thank me later.Jan 27, 2026 5:25 am - Cabbage adds bulk and nutrition to this pasta with Italian sausage and crushed tomatoes. Use store-bought, pre-shredded cabbage to save on prep time. It’s a full meal on its own, but you could also serve it with a side salad and garlic bread to feed more people.
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Tortilla soup gets a green, refreshing boost from salsa verdeJan 27, 2026 5:08 am - This green variation on tortilla soup uses store-bought salsa verde for fresh flavor and verdant color. Beans and chicken provide texture and heft, but it’s the addition of fried tortillas that thickens the broth — and gives this soup its name. More fried tortilla strips on top, plus crema, cotija cheese, cilantro leaves and onion complement and enliven each spoonful.
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Apple cider vinegar helps flavors pop in this award-winning chiliJan 21, 2026 6:03 am - Perfect for a cold day, this chili contains many of the ingredients you might expect: ground beef, tomatoes, beans and chili powder. It also uses a packet of mild chili seasoning, beef base, apple cider vinegar and sugar, which work together to make a smooth balance of flavors.