Classic Beef Chili
Here’s a Tex-Mex classic: a hearty stew from the American Southwest that uses a delicious mix of Mexican spices. This recipe makes lots and lots so be sure to invite some friends to dinner. kitchen gear Cutting board Sharp knife…
Meal Type Dinner
Beets with Vinaigrette
Vinegar balances out the beets’ sweetness just right. Feel free to use your own vinaigrette instead of the oil and vinegar we suggest here! Likewise, if you’re making fruit vinegar, this would be a perfect dish to use it in.…
Spaghetti with Red Clam Sauce
We call this column 2 Fish, 3 Fish because nutritionists recommend that you eat eat 2-3 servings of fish or seafood a week (it’s good for your brain!). This recipe is a traditional Italian Christmas-Eve dish — some Italian Americans call…
Sweet Potato Fries
These are sweet, crisp-edged, and delicious. Feel free to ignore our wedge-cutting instructions. You can cut the sweet potato however you like: into rounds, sticks, or even cubes. The trick is making them all the same thickness so that they’re…
Garlic Bread
We love this method: you mix up a batch of the garlic mixture, and spread it on toasted bread. The bread stays toasty and crispy (instead of getting steamed and soggy the way it does if you wrap it in…
Summer Quesadillas
Quesadillas are like flat, crispy-edged grilled cheese sandwiches and make a great lunch or dinner, especially if you serve them with our summery toppings! You can use any canned beans or fresh vegetables you like in the filling. kitchen gear…
Salad Nicoise
This is a traditional French complete-meal salad, but it’s not crazy-fancy! Canned tuna, beans, vegetables, and eggs are basic ingredients that you might have on hand already. We’re showing you the tradtional method of “composing” the salad on a platter…
BaBa Ghanoush
Spread this herby, lemony dip on a sandwich, dollop it onto a salad, or scoop it up with raw vegetables or whole-grain crackers or pita. And just so you know? It’s pronounced bah-bah gah-NOOSH. kitchen gear Cutting board Sharp knife…
Pan-Roasted Green Beans
You might be used to eating bright-green beans — but we’re looking for brown spots here! They give the beans loads of flavor. kitchen gear Clean kitchen scissors or knife Measuring spoons Large skillet (not non-stick) Tongs Ingredients 1⁄2…
Marinated Tofu
Tofu is a great first ingredient to practice cooking on: since it’s safe to eat raw, you don’t have to worry too much about how long you cook it, and since it’s so plain, it really soaks up whatever flavors you use. This…