Traditional Italian flatbreads are one of the many, many joys of Italian cooking. They are delicious and tender … and if they were any easier to make, they would make themselves. You will love these as wraps, with hummus, or sliced in half for a thin, panini-style sandwich.
Author: Chef M
Like any grain bowl, this one is made up of lots of individual parts, many of which (the quinoa, the pickled onions) have to be cooked before you even start. On COOK90 there’s a very good chance you’ll have a lot of this stuff in your fridge already, but if not, don’t be discouraged—instead, just think about how well stocked your fridge will be after your grain bowl is done.
Our ultimate beef and vegetable chili takes time, but that patience is rewarded with a deeply flavorful and satisfying chili that’s worth the wait. We started with well-marbled, inexpensive beef chuck-eye for its ability to become meltingly tender. We browned it in our Dutch oven for rich flavor and then stewed it in the oven long enough to make it fork-tender. An aromatic base of garlic, cumin, chipotle, and chili powder gave our stew real depth of flavor and some heat. The heat balanced out the sweetness of our sweet potatoes and red bell pepper, and mild beer added further…
A quick and easy chili is something all cooks should have in their arsenal with this recipe, a satisfying and family-friendly meal is less than an hour away. We found that browning the ground meat gave it a pebbly texture with the quick cooking time, so we sautéed it in our Dutch oven just until it was no longer pink. Store-bought chili powder packed a flavor punch; we added a generous amount, along with some cumin and garlic, and bloomed their flavors. We processed half of the beans with half of the tomatoes to create a thick and flavorful base…
This salad is wonderful for a light summer dinner. It is inspired by tabbouleh, which is a grain-based salad that usually has lemon, mint, parsley, cucumbers, and lots of lemon juice.