Recipe: Spicy No-Bean Chili
Summary: This meaty chili comes together quickly and easily on the stovetop. It’s great for chili dogs but is equally delicious atop baked potatoes, pasta, and nachos, or folded into burritos.
- • 12 ounces ground beef, turkey, pork, or chicken
- • 2 tablespoons finely chopped onion
- • 2 tablespoons finely chopped seeded jalapeño
- • 1 teaspoon minced garlic
- • 1 (8-ounce) can tomato sauce
- • 1 tablespoon Mexican Spice Blend (recipe follows)
- In a large skillet over medium-high heat, cook the meat, onion, jalapeño, and garlic until the meat is browned and the onion is translucent, 10 to 15 minutes. Spoon off any fat. Stir in the tomato sauce and spice blend. Simmer for 10 minutes.
MAKE IT AHEAD: Store the chili in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Number of servings (yield): 4
Recipe: Mexican Spice Blend
Recipe: Garlic-Herb Soft Pretzels
Summary: Soft pretzels are a tasty yet expensive treat at the mall or amusement park. In desperation, we once paid $7—for one pretzel! These pretzels, however, are healthier, tastier, and far more economical than the commercially prepared versions. The only bad part is that you’ll be hard-pressed to keep them on hand. They will disappear in a flash.
Makes 12 pretzels
- • 1 cup milk
- • 1⁄2 cup water
- • 1 tablespoon honey
- • 3 cups unbleached all-purpose flour
- • 1 cup white whole-wheat flour
- • 1 1⁄4 teaspoons fine sea salt
- • 1⁄2 teaspoon garlic powder
- • 1⁄4 teaspoon dried oregano
- • 1⁄4 teaspoon dried basil
- • 1⁄4 teaspoon dried parsley
- • 1 tablespoon active dry yeast
- • 1⁄4 cup baking soda
- • Kosher salt, poppy seeds, and/or sesame seeds, for sprinkling
- 1. Combine the milk, water, honey, flours, salt, garlic powder, oregano, basil, parsley, and yeast in the pan of your bread...
Recipe: California Eggs Benedict
Summary: Eggs Benedict is an indulgence, full of wonderful things that we are encouraged to abandon, notably butter and eggs. You wouldn’t want to eat this dish often, but an occasional indulgence is good for you. I developed this dish to celebrate the brief season when both asparagus and raspberries are at their peak. The raspberry hollandaise is a richer, denser sauce than a classic hollandaise, with the flavor and aroma of the berries quite pronounced.
- • 16 plump asparagus spears
- • 1 tablespoon olive oil
- • Kosher salt
- • Black pepper in a mill
- • 3 egg yolks
- • 2 tablespoons plus 1⁄2 teaspoon low-acid (4.5 percent) raspberry vinegar, preferably, or 1 tablespoon plus 1⁄4 teaspoon medium- or high-acid raspberry vinegar
- • 1 teaspoon fresh lemon juice
- • 1⁄2 teaspoon kosher salt
- • Pinch of sugar
- • Pinch of white pepper
- • 1⁄2 cup butter, bubbling hot
- • 8 eggs
- • 8 slices...
Recipe: French Apple Crumble
Summary: Fruit crumbles and crisps may seem to be typically English and American desserts, but the bonne femme makes crumb-topped baked fruit desserts often—French women’s magazines are filled with recipes for them. The main distinction between French fruit crumbles and American fruit crisps lies in the topping. Most toppings for French crumbles I’ve seen are simply butter, sugar, and flour, without the oatmeal and nuts that we use to make crisp and chunky toppings.
I once had a version of apple crumble much like this in the southwest of France. The bonne femme of the maman-et-papa inn I was dining at topped it with prune-Armagnac ice cream. I suggest you do the same, though purchased rum raisin ice cream will also add that pleasantly boozy kick and dried-fruit appeal that makes the dessert really take off.
- • 4 large baking apples, such as Braeburn, Cortland, or Granny Smith, peeled, cored, and...