Tomatoes recipes

No one who loves to eat can visit Cincinnati without falling in love withthe most eccentric and delicious noodle dish of all--5-Way Chili. Invented by Greek immigrants in the 1920s, it is unique to southern Ohio, and served only in chili parlors, most of which are fluorescent-lighted luncheonettes that haven't changed much since 1950. Nobody in Cincinnati gives out their recipe. It is a dish of startling complexity, so dizzingly spicy....

Homemade cayenne-spiked biscuit bowls cradling hearty ground beef chili loaded with kidney beans and stewed tomatoes. Pile on sharp cheddar, sour cream, and scallions for the ultimate cozy one-bowl dinner.

Stir-fried chicken breast with snow peas, mushrooms, water chestnuts, and bean sprouts in a sweet-savory pineapple-ginger sauce with a kick of horseradish. Dinner in 30 minutes flat.

Our favorite Superbowl chili. Years of tweaking to get it to this level of perfection.

This modern meatloaf stays moist using mushrooms to beef up the moisture level.

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Mexican-style chicken Kiev stuffs chicken breasts with green chiles and Monterey Jack, rolled in chili-cumin breadcrumbs, and served with a cumin-tomato sauce.

Soft scrambled eggs with green chiles and pepper jack cheese rolled in whole wheat tortillas, served with a smoky black bean and tomato salsa. Vegetarian breakfast in 30 minutes.

Long, slow simmering of meat and herbs produces the base for this incomparable sauce.

Chicken simmers in a rich, complex mole sauce built from chipotle chili, cocoa, peanut butter, sesame seeds, raisins, and warm spices. Authentic Mexican mole that's worth every minute.

Mexican style chicken tortilla soup that's packed full of beans, veggies and chicken for a filling dinner.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

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Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.