Cook’s notes: To toast chili, heat a heavy, cast-iron skillet over medium-high heat. Add chili to dry pan and press down firmly with spatula until chili blisters and softens, being careful not to burn ...

“This is the soup that I enjoy eating multiple times a week,” says Eddie Hernandez, the chef of Atlanta favorite fast-casual spot Taqueria del Sol. “You can add vegetables that you have on hand, add ...

This is a beautiful bowl of chicken and vegetables topped off with a golden slice of corn on the cob, cilantro and sliced avocado. Along with green beans, carrots, tomatoes, potato, zucchini and ...

Place chicken in large stock pot and cover with 3 quarts water. Add few celery leaves and peppercorns. Bring to boil, reduce heat and simmer about 1 hour or until tender. Remove chicken, strain and ...

Workplace microwaves rarely give off appetizing aromas, but one day not long ago I had to just stop and bask in a scent that took me back to my childhood for a few moments. The source of that goodness ...

Instructions: Place corn, potatoes, carrots, and cabbage into a large pot. Pour in 4 quarts of water over the vegetables. Bring to a boil, then add garlic, salt, onion, tomato sauce and cumin. Stir in ...