My mom calls this chili, but my dad insists it’s Mexican spaghetti. I don’t care what they call it; anything that’s super simple, delicious, and makes a lot is a winner in my book. As an added bonus, the ingredients are cheap and it can be made up to a day ahead and reheated. The green chile cornbread goes perfectly with the chili, but if you prefer you can leave out the chiles or heat it up with a finely diced jalapeño.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.