In Cincinnati-style Chili the sauce gets some extra something special from Mediterranean spices, and it is served on a bed of spaghetti with cheese and onions. This protein-packed version makes a hearty, completely satisfying dinner—with plenty to go around.
This should be called "Fall Stew" because it makes the best of October bounty. Beets, parsnips, celeriac and fennel braise with pork shoulder in a cider sauce scented with rosemary and thyme. Simple and delicious.
Both of these recipes come from "Jerusalem," a must-have cookbook by Yotam Ottolenghi and Sami Tamimi. Both of the recipes have a new, yet universally enjoyable, flavoring for staple foods. In fact, you may end up licking your plate clean.
Here we get full flavor of chickpeas, parsley, cilantro, garlic and seasoning of falafel, without all of the work. Homemade pita bread is ridiculously delicious, and easy, so this meal comes with dough for that and fixings for a side Greek salad.
If you are looking for a showstopper squash dish, look no further. Full of fall goodness, these beauties have it all. Sweetly caramelized acorn squash is complimented by natural wild rice from the Minnesota Ojibwe Nation, and touch of sage and paprika.
These quesadillas are all about the details: sweet corn blackened until caramelized, earthy black beans cooked with avocado leaf and coriander, melty Oaxacan cheese, fresh Pico de Gallo and smoky Chipotle Crema. Add crisp sprouts on the side for a fresh, colorful finish.
Choose from Chicken, Pepperoni, White Clam, or Three Cheeses
More Info
It's time to get baking — and we've got some great pizza for you. The garden salad side dish comes with fresh veggies that you can use for additional toppings.
