249 cut gin recipes

C.V. Woods' legendary three-meat chili: chicken, pork, and flank steak slow-simmered with beer, green chilies, and Monterey Jack. Rests overnight for deep, layered heat.

Teriyaki tofu brochettes marinate extra-firm tofu and pineapple in soy, sherry, sesame, and ginger, then grill with peppers, onion, zucchini, and mushrooms. Vegan grilling.

Chicken and apple casserole with green lentils, root vegetables, and apple juice braised in one pot. A hearty fall dinner where the lentils cook right in the broth alongside browned chicken quarters.

Try this delicious rendition of stew that's made with great northern beans, wheat berries and a bit of cumin and turmeric.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Frozen amaretto zabaglione with nectarine puree, egg yolk custard, and half-and-half churned into a silky Italian frozen dessert. Served over fresh nectarine slices with chopped almonds.

Pasta con il tonno is the classic Italian pantry pasta with canned tuna, garlic, dried chili, and tomato. A 40-minute weeknight dinner from the cupboard.

Gone All Day Stew with beef, potatoes, carrots, mushrooms, and onions baked low and slow in a tomato soup gravy. No browning, no watching, just oven time.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Homemade vegetable stock in the pressure cooker in just 10 minutes at high pressure. Sauteed onions, carrots, celery, parsnips, and herbs for a rich, flavorful base.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

Pistachio-lime chicken linguine: pan-seared chicken strips tossed with toasted pistachios, fresh lime juice, and butter, served over linguine with grated lime zest. Bistro-style 30-minute dinner.

Apricot bread made with a full pound of dried apricots cooked in warm spices. Cinnamon, cloves, and nutmeg give these two loaves a fragrant, fruit-studded crumb.

This deep-dish pumpkin pie swaps the traditional pastry crust for a buttery brown sugar crumb topping with chopped nuts. Sweetened condensed milk and warm spices like cinnamon and allspice make every bite rich and creamy.

Poor Knights of Windsor: sherry-soaked bread fried golden in butter, dusted with cinnamon, and topped with crushed raspberries and whipped cream. A British dessert classic.

Southern-style shrimp with bacon, okra, tomatoes, and beer simmered into a stew-thick sauce. Served over rice for an old-school Lowcountry-leaning dinner.