Content tagged with “Make ahead instructions” (Page 15)

Pea Soup
A simple pea soup makes an elegant start to a spring meal. It’s also a great way to use frozen vegetables when the...

Potato Soup
Make this easy potato soup more substantial by topping it with shredded Cheddar cheese, crumbled cooked bacon and...

Pureed Broccoli Soup
Try this easy broccoli soup alongside grilled cheese sandwiches or as a starter for a simple supper.

Carrot Soup
This easy carrot soup is a great way to use up a bag of carrots that were forgotten in your produce drawer.

Picadillo-Style Turkey Chili
This quick turkey chili was inspired by picadillo, a Latin dish typically made with ground meat, tomatoes, spices and...

Walnut Vinaigrette
Walnut oil adds a distinctive flavor to this simple vinaigrette, but you can substitute your favorite olive oil, if...

Winter Salad with Toasted Walnuts
This simple first-course salad works best with a balanced mix of lettuces that includes a mild variety, such as Boston...

Chicken Broth
Use the leftovers of a roasted chicken dinner (after removing the meat) to make this easy chicken broth.

New Mexican Red Chile Sauce
This earthy chile sauce is super simple to make and is delicious on enchiladas or burritos. Or use it as the braising...

Green Chile Sauce
Roasted New Mexican green chiles makes a great sauce for enchiladas or burritos.

Chunky Sun-Dried Tomato Pesto
Try this quick, full-flavored sun-dried tomato pesto with roasted vegetables or as a sandwich spread.

Red Chile-Spiked Chocolate Mousse
The idea of chile with chocolate still surprises most people, but the duo pairs beautifully in many chocolate desserts...

Roasted Brussels Sprouts with Sun-Dried Tomato Pesto
Here we toss nutty roasted sprouts with a quick sun-dried tomato pesto.

Chili Cornbread Casserole
Here’s a fun way to serve chili and cornbread together. Don’t let the ingredient list intimidate you—this casserole is...

Broccoli, Beef & Potato Hotdish
This easy casserole, full of ground beef, roasted broccoli and topped with hash browns, was inspired by the classic...

Seafood Chowder Casserole
New England seafood chowder inspired the flavors here, but we’ve enhanced them further with Gruyère cheese and a crispy...

Curried Chicken Thighs with Buttery Croutons
These saucy curried chicken thighs makes a great dish for a big easy family supper. There’s plenty of curry sauce, so...

Chicken, Mushroom & Wild Rice Casserole
In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We...

Chicken “Carne” Adovada
Here we braise chicken thighs in a brick-red chile sauce. This dish is even tastier the next day. Serve with flour...

Chicken Breasts with Green Chile-Almond Cream Sauce
Here we topped seared chicken breasts with a green chile cream sauce that was inspired by green mole. A touch of cream...

Buffalo Chicken Casserole
We took the classic flavors of Buffalo wings—hot sauce, blue cheese, carrots and celery—and created a finger-licking-...

Autumn Chicken Stew
This simple chicken stew stars three of fall’s best crops—apples, carrots and parsnips. Serve with toasted sharp...

Cheese Enchiladas with Red Chile Sauce
Intense, earthy and absolutely addictive, New Mexico’s cheese enchiladas showcase red chile sauce at its most elemental...

Smothered Green Chile Breakfast Burritos
These breakfast burritos, packed with potatoes, bacon and scrambled eggs then topped with green chile sauce and Cheddar...