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Explore 1490 recipes, 22 articles, 3 galleries, 465 videos, and more

Glazed Carrots with Ginger and Jalapeno

Other Ideas:
Baby carrots, Side dishes
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Rick Bayless's Red Chile Seafood Soup

Ingredients
  • 2 tablespoon vegetable or olive oil
  • 3 dried guajillo chiles (about 3/4 ounce), stemmed, seeded, and torn into large pieces
  • 15 ounces diced tomatoes, preferably fire-roasted
  • 1 large white onion, cut into 1/4-inch pieces
  • 2 cloves garlic, peeled
  • 6 cups homemade or store-bought low-sodium chicken, or fish broth
  • 4 medium red-skin boiling potatoes, or Yukon Gold potatoes (about 1 pound), cut into 8 pieces
  • 2 large sprigs fresh epazote, optional
  • Coarse salt
  • 1 pound mussels, scrubbed and debearded, or 2 clams, scrubbed
  • 1 pound fish fillets, such as halibut, mahi-mahi, or catfish, cut into 1-inch cubes
  • 1/2 cup chopped fresh cilantro, for garnish
  • 1 lime, cut into 6 wedges, for serving
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Chicken Adobo

Ingredients
  • 1 1/2 cups unseasonsed rice or sugar cane vinegar
  • 1/4 cup soy sauce
  • 1 cup coconut milk
  • 12 cloves garlic, peeled and smashed
  • 3 bay leaves
  • 1/2 tablespoon whole black peppercorns, crushed
  • One (3 to 3 1/2-pound) chicken, cut into 6 serving pieces
  • Sauteed Mustard Greens for Chicken Adobo
  • Steamed jasmine rice, for serving (optional)
  • 3 fresh red or green Bird's-eye chiles (optional)
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Spiced Pilaf

Ingredients
  • 2 teaspoons canola oil
  • 1 red onion, cut into 1/4-inch dice
  • 2 small carrots, peeled, cut into 1/4-inch dice
  • 1 stalk celery, cut into 1/4-inch slices
  • 1/4 cup dry white wine
  • 1 1/2 cups brown rice
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cumin
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Mango with Pineapple Ginger Sauce

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Pear Puree

Other Ideas:
Anjou pears
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Martha's Favorite Oatmeal

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Prosciutto Consomme with Shrimp and Bacon-Poached Eggs

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Autumn Minestrone Soup

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, cut into 1/2-inch pieces
  • 2 stalks celery, sliced crosswise into 1/2-inch pieces
  • 1/2 bulb fennel, cut into 1-by-1/4-inch pieces (about 1 1/2 cups)
  • 2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 2 cloves garlic, finely chopped
  • 1 can (35 ounces) whole tomatoes, lightly crushed
  • 8 cups homemade or store-bought low-sodium chicken stock
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • Coarse salt and freshly ground pepper
  • 2 teaspoons red-wine vinegar
  • 1 1/2 bunches Swiss chard leaves, thinly sliced (about 6 cups)
  • 2 cups cooked tubetti pasta, for serving
  • Freshly grated Parmesan cheese, for garnish
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Spicy Sicilian Chicken

Ingredients
  • 1 chicken (3 1/2 pounds), cut into 8 pieces, rinsed, and patted dry
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 medium russet potatoes, peeled and cut into large cubes
  • 2 bell peppers, any color, cored, seeded, and cut into 1/2-inch-wide strips
  • 1 rib celery, cut into 1-inch-long pieces
  • 2 small eggplants, cut into large cubes
  • 2 medium carrots, sliced into 1/2-inch-thick rounds
  • 4 plum tomatoes, cut into chunks
  • 1/2 cup Sicilian olives, pitted
  • 2 tablespoons salt-packed capers, rinsed and drained
  • 5 dried hot chiles
  • 1 1/2 cups dry red wine
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Pinch of hot red pepper flakes
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