Ground meat combines with tomatoes, spices, raisins, olives, chilis, corn, wine and cheese, then it’s topped with cornbread.
chili powder
Eric Greenspan’s “Gobbler” Grilled Cheese
The Gobbler is a great way to use your Thanksgiving leftovers. You can substitute cranberry sauce for the tapenade and day-old green bean casserole for the fried shallots and green beans. But what makes this recipe great is that it gives you the opportunity to celebrate Thanksgiving year-round.
Alex Province’s Southwestern-Inspired Paella
This is a recipe for ambitious home cooks: there are multiple steps, and you’ll dirty a sauté pan, a sauce pan, and a paella pan—if you have one. You’ll chop, sauté, and grill. And, the payoff is huge.
Chris Prosperi’s Spicy Chicken Quesadilla
Faith and Chris are big believers in loading your quesadilla up with all the veggies you love, so make these your own. Serve with your favorite salsas (homemade or store-bought, we don’t care). The idea is just to have fun together.
Rashmi Talpade’s Family Recipe for Garlic Crab Curry
Connecticut artist Rashmi Talpade shares a family recipe for an Indian Garlic Crab Curry. Faith and the gang set out to make the dish.
Melissa Clark’s Black Bean & Roasted Poblano Quesadillas
Everyone loves a quesadilla. . .
