99 white chili recipes

These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.

Very easy to put together. Tastes delicious and it's also nutritious enough to start up your day.

Quick and easy home made Italian style salad dressing.

We have had so many fruit jams, have you even tasted tomato jam with some spiciness, ginger and garlic. And it is so versatile, it goes well with cracker, bread or some pita bits.

Homemade Italian sausage with ground pork shoulder, fresh Parmigiano-Reggiano, Italian parsley, white wine, garlic, basil, oregano, and hot red chili. Stuffed into casings, air-dried overnight, simmered then browned.

Super quick, easy to make, and it's creamy and delicious with some nice crunch and freshness.

Chicken pieces marinated in spiced yogurt with ginger, garlic, turmeric, and coriander, then grilled on skewers until charred and tender. Authentic Indian chicken tikka at home.

Anasazi and pinto beans with hominy and roasted green chile, a slow-simmered Southwestern bean pot built on heritage legumes and fire-roasted Anaheims. Vegan, frugal, and deeply Pueblo-rooted.

Menudo is a beloved Mexican tripe and hominy soup with garlic, chili powder, and a touch of brown sugar. A simplified weekday version of the iconic Sunday cure-all.

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Green chili con carne with cubed pork loin braised in tomatillos, fresh green chilis, cumin, and white wine in a pressure cooker. A New Mexican-style green pork stew.

Pressure cooker collard greens with butter beans, white wine, bay leaves, and fresh hot peppers. Southern comfort without the ham hock, ready in 30 minutes.

Charcoal-grilled hard-shell crabs brushed with Thai chili paste, tomato, and garlic olive oil, served with corn grilled in the husk. A summer cookout feast with an East-meets-West kick.

Smoked chicken strips dredged in spiced flour, browned in butter, simmered in white wine, then wrapped in thin-sliced ham. An elegant party appetizer served on cocktail picks.

The original General Tso's chicken from Chef Peng: crisp-fried dark-meat chicken tossed in a tangy soy-and-vinegar sauce fired up with dried chilies. Savory and hot, not the sticky-sweet takeout version, and gluten-free with tamari.

Original Dallas jail house chili, a true Texas bowl of red: all beef, no beans, slow-simmered with chiles, cumin and garlic, then thickened the proper way with masa harina.