2,037 recipes
Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.
Ranch-style pinto beans simmered with bacon, beer, jalapenos, molasses, and a whole head of garlic. A big-batch cookout side with smoky, spicy, sweet depth in every spoonful.
Baked Spanish eggs with crispy tortilla pieces, sauteed peppers, tomatoes, onions, green chiles, and cumin in an egg custard. A Mexican-style frittata baked in pie tins and cut into wedges.
Herb-loaded tomato barbecue sauce sweetened with honey and spiked with cumin, coriander, chili powder, and Tabasco. Simmers for 30 minutes and makes 5 cups of bold, versatile basting sauce.
Spice-rubbed grilled salmon with chili, cumin, allspice, and paprika, served over organic field greens tossed in a smoky tomato-balsamic vinaigrette. A restaurant-quality dinner in 45 minutes.
Grilled shrimp and chicken skewers basted with cumin-garlic butter. Separate skewers ensure both proteins cook perfectly on the grill in under 15 minutes.
Basic Cincinnati chili simmered, not browned, so the beef stays fine and silky, spiced with cinnamon, allspice, and cumin. Ladle it over spaghetti for a 3-way or onto a hot dog for a classic cheese coney.
Santa Maria-style bean soup made from soaked dried beans, onion, carrot, celery and tomato simmered in olive-oil-rich broth with cumin and bay. A rustic peasant soup that improves overnight.
Smoky chipotle pinto bean puree blanketing chicken-stuffed tortillas, baked with sour cream, Monterey Jack, and scallions. A Mexican casserole that feeds a crowd.
Sloppy joe meets three-bean chili, stuffed into pita pockets with melted cheddar. Ground beef simmered with tomatoes, herbs, and brown sugar for a thick, scoopable filling.
Authentic Texas chili (chile con carne) with coarsely ground beef, six tablespoons of chili powder and jalapeño heat. No beans, just bold beef and spice.
A simple 4-spice Bengali garam masala blend of ground cardamom, cinnamon, cumin, and cloves. Warm, aromatic, and essential for authentic Bengali cooking.
Chili-rubbed grilled beef marinated in cumin, lime, balsamic, and molasses for a smoky-sweet crust. Works on flank steak, top round, or pork tenderloin straight off the grill.
Thick, high-fiber black bean chili simmered with dry sherry, honey, cilantro, and fresh vegetables. Topped with Monterey Jack and yogurt. Feeds 6 to 8 hungry folks.
Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.
Rich, velvety black bean soup with bacon, ham, brown rice, and eight onions simmered for hours then blended smooth. Finished with white wine and sherry for a luxurious bowl.