787 alum recipes

Authentic New Mexican chili with cubed beef chuck, pork, mild and hot ground chilies, amber beer, and a long simmer. Serve beans on the side, Southwest-style.

Authentic Arroz Con Pollo, AKA Latin chicken and rice, is the ultimate comfort food one-pot meal; a classic Latin dish that I grew up on that I now love to cook for my family.

Learn to make authentic Austrian Fruchtknoedel—delicious fruit dumplings with plums, apricots, or strawberries in a soft cottage cheese dough, topped with sweet garnishes.

Flaky Asian pear and lychee strudel with phyllo dough, crystallized ginger, toasted coconut, walnuts, and Chinese five spice. A showstopping fusion dessert dusted with powdered sugar.

Garlic chicken Provencal soup with golden-browned chicken breasts simmered in plum tomatoes and white wine, loaded with Italian vegetables and pasta. Served in shallow bowls with Parmesan.

Vegetarian nori rolls (murreita) wrap brown rice, mung sprouts, carrot, cucumber, daikon, and umeboshi plum in toasted nori. A macrobiotic-style sushi roll with no fish required.

Chicago-style deep-dish pizza crust, Part 1: a cornmeal-laced yeast dough shaped with high walls and parbaked for 4 minutes. The foundation of authentic Chicago deep-dish at home.

Pasta Provencal tosses delicate angel hair with a light, brothy tomato sauce full of summer squash, mushrooms, scallions, and fresh basil. A quick, vegetable-forward weeknight dinner finished with Parmesan.

One-pot baked rice with broccoli, kidney beans, peppers, and tomatoes simmered in vegetable stock. Hearty vegetarian main dish topped with melted Monterey Jack.

Robust Italian beef stew with red wine, cinnamon, cloves, Nicoise olives, and roasted peppers, slow-simmered and ladled over soft polenta. A true feast-day spoon-and-fork dinner.

Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.

Sauteed Shrimp with Corn in Spicy Wine Sauce recipe

Baked stuffed manicotti the old-school way: pasta tubes packed with a beef and mozzarella filling, blanketed in a homemade tomato sauce simmered an hour with fennel seed and herbs, then baked bubbling under more cheese.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

Traditional Ragu alla Bolognese with hand-chopped veal, beef, pancetta, dried porcini, wine, milled tomatoes, and a finish of heavy cream. The authentic long-simmered Italian meat sauce.

The sauce was too much like spagetti sauce. I cooked the pork chops in the sauce for hours and it was tender, but the pork flavor was diminished; I would prefer to taste the pork more.