Pasta recipes

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Vegetarian Cajun red beans and brown rice simmered low and slow with onions, bell pepper, tomato paste, Worcestershire, and hot sauce. Hearty, meat-free, and full of bayou flavor.

Italian potato salad tosses steamed red potatoes with green beans, Kalamata olives, Roma tomatoes, and fresh basil in a light cornstarch-thickened red wine vinaigrette.

Try this spicy and scrumptious chicken dish that just might have you drooling when it's done cooking!

Chunky Southwestern chicken stew with kielbasa, potatoes, zucchini, summer squash, and corn in a cumin-tomato broth. A Dutch oven crowd-feeder that serves 8.

Traditional Italian minestrone with white beans, vegetables, broken spaghetti, and a Parmesan rind simmered into the broth for umami depth. The classic peasant-soup approach.

Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.

Vegan broccoli pie with a silken tofu and tahini custard, nutritional yeast, and lemon juice in a pie shell. Creamy, savory, and completely dairy-free with a wheat germ topping.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Red chili nightmare: a wild Mexican-style red chili with beef, sausage, pinto beans, almonds, sesame, chocolate, and a dozen green chiles. Mole-inspired, fiery, and not for the timid.

This scrumptious chili is made with succulent pork sausage, pinto beans and a nightmare of spices!

Southern pot likker chili built on collard-green broth with smoked chuck, ground beef, pintos, chipotle, habanero, and a splash of beer. Long-simmered, deeply smoky, bowl-licking good.

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Italian-style jalapeño chili with hot Italian sausage, ground chuck, fennel, red wine, and three kinds of peppers. A sturdy bowl for game day or cold-weather feeding.

A no-bean Southern chili built on three cuts of beef, beer, and an avalanche of spices including cardamom, saffron, ginger, and a whole cinnamon stick. Bold, complex, simmered for hours.

Herb-seasoned beef meatballs simmered in homemade red sauce, loaded into hollowed-out hoagie rolls with melted mozzarella and Parmesan, then baked until bubbly and golden.