Hello and welcome to Five Weeknight Dishes. Everything feels a bit wonky in my world, but one bright note: It’s fall, and I’m thrilled about it. Apple cider, falling leaves, Fair Isle sweaters. And when the weather turns cooler, I want to make chili. I’ll repurpose the chili in tacos and on top of baked potatoes or hot dogs later in the week.
Five Weeknight Dishes: Chili Season!
The New York Times News Service Syndicate, Denver Post: Living
Mon, 09/28/2020 - 8:00am
Topics: five weeknight i m fair isle turkey chili nyt cooking pierre franey sliced sheet-pan miso chicken with radishes lime yasmin fahr black related articles recipe cooking tabasco arrange squeeze one-pan tuna white bean casserole midwest south breton zest gruyère cheddar parmesan jarlsberg mash spread bake spiced chickpea salad with tahini pita chips hetty mckinnon freshly warm divide tip colcannon with crispy leeks forget irish melissa clark-ified i ll fried top i dishes i in cook yield total ingredients salt preparation heat add kosher on to melissa clark pinch lemon olive handful pepper chopped greens large cup beans butter ground serve cups bowl cut sauce cheese broth water cloves taste oven degrees tender place golden green cans scatter needed shallots love smoked meat browned pot set sweet egg pour smooth herbs grated small sauté leaves rack pounds wedges sesame reduce lot anchovy temperature fork soft throw fragrant cored celery heavy seeds bowls jalapeño cream coarsely perfect oregano sour canned powder bay ghee melt vegetable great hot rosemary flakes red-pepper bread roasted kale chard gently parsley evenly chunky feels part roast lots peeled roughly brown
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