When Alex Province grills up his meatless Portobello burgers, he thinks about the essence of chorizo. How to capture that in a meatless burger? He relies on the flavors that feel most “meaty” (and Spanish) to him, like cumin and paprika. And of course, because every burger is better with cheese, Alex melts Manchego slices over the grilled mushrooms.
Ground meat combines with tomatoes, spices, raisins, olives, chilis, corn, wine and cheese, then it’s topped with cornbread.
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.
Making a batch of chili? Here’s the spice mix senior contributor Chris Prosperi keeps on hand.
Seconds, please! It’s the chunky butternut squash and beer that give this fantastic meatless chili its richness and appeal. Add in tomatoes, beans and the perfect mix of spices, and you’ve got an enormous crowd-pleaser. Add whatever you’d like on the side — cheese, cilantro, sliced avocado, or olives to turn this into the one-pot […]