Traditional recipes

Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole

Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole



  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 cups chopped onions
  • 1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
  • 1 1/2 tablespoons chopped fresh sage
  • 4 teaspoons chopped fresh thyme
  • 3 large garlic cloves, chopped
  • 2 1/2 teaspoons ground cumin
  • 4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
  • 2 cups drained rinsed black beans (from two 15-ounce cans)
  • 2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)


  • 4 cups Masa Harina (corn tortilla mix)
  • 3/4 teaspoon baking powder
  • 4 1/4 cups (or more) water
  • 10 tablespoons (1 1/4 sticks) butter, melted, divided
  • 2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
  • 3 tablespoons finely chopped fresh Italian parsley

Recipe Preparation


  • Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.)


  • Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Mix Masa Harina, cornmeal, salt, and baking powder in large bowl. Whisk 4 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough.

  • Transfer 4 cups dough to prepared baking dish. Place large piece of plastic wrap atop dough. Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough in dish, spreading evenly. Spoon remaining dough in small dollops atop filling. Using offset spatula, gently spread dollops evenly over filling to cover. Press top and bottom dough together at edges to seal, enclosing filling. Cover; chill.)

  • Brush top of casserole with 4 tablespoons melted butter. Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with Ancho Mole.

Reviews Section

Firstly, it’s hands down THE BEST vegetarian chili I’ve had and one of my favorite meatless recipes to date. Filled with plant-based protein and fiber, alive with smoky spices, and incredibly rich and hearty. Trust me, this mole-style chili will please even the staunchest of carnivores.

While some of the ingredients may seem like wildcards, trust that they come together to make this chili truly unforgettable. The flavor dimension is unlike any other vegetarian chili I have tasted.

Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole - Recipes

Zucchini Cornbread
adapted from Bon Appetit, July 2011 makes 1 loaf

this is a really good cornbread recipe, so let's start with that. it's not moist, so don't expect a texture like banana and pumpkin breads. it's drier, but it's buttery (with browned butter - yum!) and has just enough sugar to provide a little sweetness, too. You don't notice the zucchini much, but at least you're getting veggies, if only a little dab! and to be honest, this is NOT the way Southern cornbread tastes. Southern cornbread is not as sweet, and maybe even a little more dry, a bit heftier. either way, it's a great side item to a stew, or perhaps Thanksgiving? I ate it as a late-night snack this week, but that could lead to ill effects, as we've already discussed.

time commitment: 3 hours (includes cooking + cooling time only about 30 minutes active)

1/2 c (1 stick) unsalted butter
2 large eggs, lightly beaten
1/2 c skim milk
1 large zucchini (about 10 ounces)
1 c spelt flour
1/2 c whole wheat flour
1/2 c sugar
1 t baking powder
3/4 t kosher salt
1/2 t baking soda
3/4 c medium-grind cornmeal

Position a rack in the middle of oven and preheat to 350 F. Spray or butter a bread pan.

Melt butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and milk.

Peel and coarsely grate zucchini. Add to bowl with butter mixture and stir until well blended.

Whisk together both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top.

Bake bread until golden and a tester inserted into center comes out clean, 55 minutes. Let cool in pan 10 minutes. Remove from pan let cool completely on a wire rack. For best flavor, make a day in advance.

Southern Rogue Cornbread

Preheat the oven to 400 degrees F and grease a 13 x 9-inch baking pan (set the oven to 375 if you’re using a Pyrex pan). Put the Jiffy mix in a large bowl and add everything except the butter. Stir until it’s all combined, but don’t worry about a couple of small lumps or streaks of flour. Pour into the pan and bake for 20 – 30 minutes, until a toothpick inserted in the center comes out clean. Take the cornbread out of the oven and brush the top with the butter pieces using a pastry brush. Let it cool and serve slightly warm or at room temperature. Store the leftovers in the fridge.

If you can’t find the Jiffy mix or don’t want to use it: combine 1-1/2 cups each of flour and fine cornmeal in the bowl of an electric mixer or other large bowl. Add 2 tablespoons baking powder, 1/2 teaspoon salt, and up to 2 tablespoons of sugar (you can leave it out, but it helps the cornbread brown). Whisk or mix to combine. Cut 6 tablespoons of soft unsalted butter or vegetable shortening into pieces and scatter them on top of the flour. Use the mixer or pastry blender (or your fingers) to combine everything until the butter or shortening is completely distributed in the flour mixture and there are no lumps.

Chik n' pastry

df = dairy-free
gf = gluten-free (or instructions/easy substitutions for gluten-free)*
lov = lacto-ovo-vegetarian (i.e., may contain dairy and eggs)
veg = vegan

Bacon-Wrapped Dates (gf)
Deviled Eggs (gf, lov)
Edamame & Ginger Wonton Ravioli with Soy Sesame Dipping Sauce (df, veg, lov)
Ham & Cheddar Pretzel Bites w/ Jalapeno Mustard
Hush Puppies w/ Green Tomato Jam (df, gf, lov)
Manchego Shortbread with Fennel & Sea Salt (more savory than sweet) (lov)
Mango Pulled Pork on plantain chips (df, gf)
Oysters with Mignonette (df, gf)
Plantain Chips (df, gf, lov, veg)
Puppy Chow (chocolate Chex dessert dish) (df, gf, lov, veg)
Shrimp & Ginger Potstickers w/ Spicy Peanut Sauce (df)
Spicy Pumpkin Seeds (gf, df, veg, lov)
Sriracha Chex Mix (gf, lov)
Tequila-Lime Caramel Corn (gf, lov)

biscuits & scones
Blue Cheese Scallion Drop Biscuits (lov)
Buckwheat Lavender Scones (lov)
Strawberry Scones (lov)
Sweet Potato-Bacon Biscuits w/ Cinnamon Butter
Tomato & Corn Cobbler

breads, yeasted
Buttered Rum Sticky Buns (lov)
Cardamom Spice Bread (lov)
Chocolate Babka (lov)


Beef Burgers w/ Peanut-Chipotle Barbeque Sauce (gf)
Beef Sliders with Lemon Butter & Lemon Pesto
Cheddar & Onion Smashed Burgers
Indian-Spiced Lamb Burgers with Yogurt-Mint Sauce (gf)
Roasted Poblano & Bison Burgers with Pickled Onions & Chipotle Cream
Salmon-Cilantro Burgers w/ Cilantro Mayo (df)
Spicy Black Bean Burgers (lov)

Apple Butter (df, gf, lov, veg)
Fruit Preserves (df, gf, lov, veg)
Green Tomato Jam (df, gf, lov)
Lemon Curd (gf, lov)
Quick Curry Pickles (df, gf, lov, veg)
Rhubarb Compote (df, gf, lov, veg)
Vanilla Extract (df, gf, lov, veg)

Bloody Marys (df, gf)
Chai Hot Chocolate (gf, lov)
Gingered Old-Fashioned (df, gf, lov, veg)
Orange Basil Mojito (df, gf, lov, veg)
Mai Tais (df, gf, lov, veg)
Meat-garitas (df, gf)
Spiced Sangria (df, gf, lov, veg)
Spinach, Banana, & Oat Smoothie (lov)
Strawberry Soda (df, gf, lov, veg)
Traditional Mojito (df, gf, lov, veg)

Baked Pasta w/ Squash & Sweet Potatoes (lov)
Black Sesame Otsu (gf, df, lov, veg)
Char Siu over Sesame Noodles (df, gf)
Classic Ragù Bolognese
Cod with Tomato Sauce & Fregola or Rice (df, gf)
Last-Minute Israeli Cous Cous (df, lov, veg)
Linguini with Sausage, Kale, and ‘Shrooms (gf)
Lite Pasta Alfredo w/ Cajun Chicken & Kielbasa (gf)
Mom’s Pizza Casserole
Pasta w/ Peas, Asparagus, Butter Lettuce, & Prosciutto (gf)
Rabbit Ragù with Soppressata
Rigatoni with Kale, Bacon, and Sun-Dried Tomatoes
Roasted Carrot & Ricotta Ravioli (lov)
Seared Salmon w/ Linguine & Ramp Pesto (gf)
Smoky Meatballs in Serrano Ham Tomato Sauce
Spring Pasta with Blistered Cherry Tomatoes (lov)
Soba Noodles w/ Shrimp & Crispy Shallots (df, gf)
Spaghetti & Meat Sauce (df)
Sweet Potato Gnocchi w/ Brown Butter Sage Sauce (lov)
Swiss Chard Stuffed Shells (lov)
Tagliatelle w/ Fresh Corn Pesto

Andouille & Sweet Potato Pie w/ Tangy Apple Salad
Autumn Chicken Pot Pie
Beef Empanadas with Cilantro-Lime Crema
Green Tomato Pie (gf, lov)
Lasagna-ish Ratatouille-ish Tart (lov)
Mexican Chorizo Quiche
Moroccan Chicken Pie (B’stilla)
Moroccan Shepherd’s Pie (gf)
Pizza Rustica (lov)
Whole-Wheat Cherry Tomato Tart (lov)

Beef & Mushroom Sloppy Joes (df)
Beef Barbacoa w/ Poached Egg (gf)
Beef Burgers w/ Peanut-Chipotle Barbeque Sauce (gf)
Beef Chili with Ancho, Mole, & Pinto Beans (df)
Beef Empanadas with Cilantro-Lime Crema
Beef Sliders with Lemon Butter & Lemon Pesto
Cheddar & Onion Smashed Burgers
Philly Cheesesteak
Chicago Hot Dog (df)
Chili con Carne
Classic Ragù Bolognese
Flank Steak w/ Artichoke Potato Hash & Aleppo Pepper Aioli (gf)
Grilled Flank Steak w/ Avocado Relish (df, gf)
“Individual” Beef Wellingtons
Korean Bibimbap with Steak & Asparagus (df)
Meatball Curry (df, gf)
Meatball, Moroccan Tagine (df)
Meatballs, Smoky, in Serrano Ham Tomato Sauce
Mexican Hot Dog
Mom’s Pizza Casserole
Moroccan Shepherd’s Pie (gf)
Porterhouse Steak w/ Fra Diavolo BBQ Sauce & Pepper-Tomato Salad (df, gf)
Quick Vietnamese Pho (df, gf)
Reuben Sandwiches
Short Ribs, Curried (df, gf)
Short Ribs, Indian-Spiced & Braised (df, gf)
Short Ribs, Tomato-Braised (df, gf)
Stir-Fried Red Rice w/ Sirloin, Edamame, & Chard (df, gf)
Stuffed Tomatoes (df, gf)
Stout-Braised Beef Brisket (df)
Tri-Tip Steak Frites w/ Red Wine Sauce (gf)

appetizer/first course/side
Heirloom Tomato Salad w/ Buttermilk Dressing (gf, lov)
Citrus Salad (df, gf, lov, veg)
Citrus Salad w/ Feta and Mint (gf, lov)
Greek (Horiatiki) Salad (gf, lov)
Grilled Corn & 3 Bean Salad (df*,gf, lov, veg*)
Pepper-Tomato Salad (df, gf)
Romaine & Butternut Squash Salad w/ Chipotle Ranch Dressing (gf, lov)
Shaved Raw Asparagus Salad w/ Parmesan Vinaigrette (gf, lov)
Tangy Apple Salad (gf, lov)
Tomato, Basil, & Mozzarella Salad (gf, lov)
Zucchini Carpaccio (gf, lov)

Braised, Grilled Octopus with Fennel, Green Sauce, and Chickpea Puree (gf)
Five Spice Calamari

Ancho Pork & Hominy Stew (df, gf)
Carrot-Ginger Soup with Chile Butter & Roasted Peanuts (gf, lov)
Cauliflower-Apple soup with Roasted Red Peppers & Apple Cider Reduction (gf, lov)
Chili con Carne
Cioppino (df, gf)
Coconut Red Curry ‘Hot Pot’ w/ Braised Chicken & Mushrooms (df, gf)
Country Captain with Cauliflower and Peas (df, gf)
Curried Butternut Squash Soup (gf, lov)
Green Split Pea Soup (df, gf, lov, veg)
Hoppin’ John (df, gf)
Moroccan Meatball Tagine (df)
Pumpkin & Shrimp Bisque (gf)
Quick Vietnamese Pho (df, gf)
Roasted Turnip & Squash Chipotle Soup (df, gf)
Tomato Soup with Roasted Chickpeas (gf)
Tuscan Ribollita (lov)

buckles, cobblers, crisps, etc
Lemon Blueberry Buckle (lov)
Rhubarb-Apple Crisp (df, gf, lov)

Beef Barbacoa w/ Poached Egg (gf)
Beer Braised Turkey Tacos w/ Roasted Tomato Salsa (df)
Black Bean & Sweet Potato Tacos (df, gf, lov, veg)
Chipotle-Rubbed Salmon Tacos (df, gf)
Homemade Corn Tortillas (df, gf, lov, veg)
Korean Tofu Tacos (df, lov, veg)
Mexican Ceviche Tacos w/ Cilantro Corn Salsa & Cilantro Crema
Pollo Asada Tacos w/ Pickled Onions (gf)

Baked Pasta w/ Squash & Sweet Potatoes (lov)
Bibimbap (df, gf, lov)
Black Bean & Sweet Potato Tacos (df, gf, lov, veg)
Black Pepper Tofu (gf, lov)
Black Sesame Otsu (df, gf, lov, veg)
Butternut Squash & Barley Risotto (lov)
Chana Masala (df, gf, lov, veg)
Chickpea Wraps (lov)
Chilaquiles with Fried Eggs (gf, lov)
Couscous Stuffed Tomatoes (lov)
Eggplant, Tomato, & Red Lentil Curry (df, gf, lov, veg)
Fried Tofu w/ Spicy Ginger-Sesame Sauce & Broccolini (df, gf, lov, veg)
Heirloom Tomato Salad w/ Buttermilk Dressing (gf, lov)
Kale & Provolone Grinders (df, lov)
Korean Tofu Tacos (df, lov, veg)
Pad Thai with Tofu (df, gf, lov)
Pizza Rustica (lov)
Portobello Mushroom Sandwiches (lov)
Quinoa-Arugula Salad w/ Apricots & Pistachios (df, gf, lov, veg)
Quinoa, Bean, & Escarole Salad w/ Smoked Paprika Dressing (gf, lov)
Spiced Red Lentils with Cucumber Yogurt (gf, lov)
Spicy Black Bean Burgers (lov)
Spring Pasta with Blistered Cherry Tomatoes (lov)
Swiss Chard Stuffed Shells (lov)
Toasted Farro w/ Greens & Tahini (df, lov, veg)
Tomato & Corn Cobbler (if you leave out the pancetta)
Tomato-Poached Eggs w/ Croccatini (lov)
Truffled Mushroom & Veggie Risotto with Fried Eggs (gf, lov)
Whole-Wheat Cherry Tomato Tart (lov)
Wild Rice Salad w/ Miso Dressing (df, gf, lov,veg)

Achiote-Marinated Grilled Chicken (df, gf)
Aunt Faye’s Chicken Pastry (df)
Autumn Chicken Pot Pie
Blue Cheese-Stuffed Chicken with Buffalo Sauce
Chicken a la Veracruzana (df, gf)
Chicken & Sausage Jambalaya (df, gf)
Chicken Wings, Ginger-Honey
Chicken Wings, Mango-Curry
Chilaquiles-Style Roasted Chicken Legs (df, gf)
Classic Ragù Bolognese
Coconut Red Curry ‘Hot Pot’ w/ Braised Chicken & Mushrooms (df, gf)
Country Captain with Cauliflower and Peas (df, gf)
Dhaba Chicken Curry (df, gf)
Farro & Veggie Salad w/ Goat Cheese
Fried Chicken & Sweet Potato Waffles
Grilled Chicken with Za’atar (df, gf)
Lacquered Chicken in Classic Red Mole (df)
Leftover Panzanella Salad (df)
Lite Pasta Alfredo w/ Cajun Chicken & Kielbasa (gf)
Mexican Chicken Casserole (gf)
Mexican Chicken Salad over Baked Sweet Potatoes (df, gf)
Mojito Chicken w/ Roasted Asparagus & Almonds (df, gf)
Moroccan Chicken Pie (B’stilla)
Pistachio-Crusted Chicken w/ Coconut-Chili-Ginger Sauce
Pollo Asada Tacos w/ Pickled Onions (gf)
Roast Brined Chicken with Raisin and Pine Nut Agrodolce (df, gf)
Spice-Roasted Cornish Hens w/ Cucumber-Yogurt Sauce (gf)
Spicy Fried Chicken (df)
Tea & Spice-Smoked Roasted Chicken (df, gf)
Twice-Glazed Asian Barbecued Chicken (df)
Tyler’s Ultimate Jerk Chicken (df, gf)
Zuni Cafe’s ‘Roasted Chicken with Warm Bread Salad’

Baked Pasta w/ Squash & Sweet Potatoes (lov)
Black Sesame Otsu (gf, df, lov, veg)
Butternut Squash & Barley Risotto (lov)
Chickpea Wraps (lov)
Corn, Bacon, & Arugula Pizza
Cornmeal Blueberry Cookies (lov)
Couscous Stuffed Tomatoes (lov)
Farro & Veggie Salad w/ Goat Cheese
Mexican Chorizo Quiche
Pear & Prosciutto Pizza
Quinoa-Arugula Salad w/ Apricots & Pistachios (df, gf, lov, veg)
Quinoa, Bean, & Escarole Salad w/ Smoked Paprika Dressing (gf, lov)
Reuben Sandwiches
Soba Noodles w/ Shrimp & Crispy Shallots (df, gf)
Spelt Focaccia with Kale, Squash, & Pecorino (lov)
Toasted Farro w/ Greens & Tahini (df, lov, veg)
Whole-Wheat Cherry Tomato Tart (lov)
Wild Rice Salad w/ Miso Dressing (df, gf, lov,veg)

df = dairy-free
gf = gluten-free (or instructions for gluten-free)*
lov = lacto-ovo-vegetarian (i.e., may contain dairy and eggs)
veg = vegan

*for example, if the burgers themselves are gluten-free, one could purchase gluten-free bread or eat a bun-less burger. or if the pasta is available gluten-free, you’ll see a gf. even if you don’t (like whole wheat pasta dishes), you could easily substitute a gluten-free pasta.

Our Official List of the Best Food Network Kitchen Recipes

We tinkered. We tested. We tested again. We tweaked these recipes until they were absolutely perfect — tried-and-true dishes that are sure to stand the test of time. We feel 100% confident in calling them our "Bests." Try them, and we bet you'll agree.

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Caitlin Ochs, Caitlin Ochs, Caitlin Ochs

Photo By: Caitlin Ochs, Caitlin Ochs, Caitlin Ochs

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

The Best Chicken and Rice

Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more , this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.

The Best Turkey Meatloaf

A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It&rsquos the best turkey meatloaf you&rsquoll find!

The Best Stuffed Peppers

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

The Best Blueberry Muffins

The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy.

The Best Baked Salmon

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

The Best Chewy Chocolate Chip Cookies

We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!

The Best Quiche Lorraine

Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. You do need to refrigerate the dough twice, but it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.

The Best Classic Strawberry Shortcake

For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.

The Best Pot Roast

The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.

The Best Caesar Salad

It shouldn't come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs &mdash and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.

The Best Chicken Cutlets

When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy (not tasteless and dry) with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.

The Best Hummus

This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.

The Best Sloppy Joes

This is weeknight comfort food at its finest. We created a homemade sauce that is tangy and flavorful but also quick and easy. We used both ketchup and canned tomato sauce for lots of tomato-y zip and just a touch of brown sugar for a bit of sweetness and slight caramel finish. Green bell pepper is a key addition it really enhances the other ingredients, elevating the flavor profile into the realm of a true sloppy joe.

The Best Banana Bread

We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet &mdash all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.

The Best Chicken Tikka Masala

Chicken Tikka Masala is a spicy, tomato-based dish seasoned with garlic, ginger, fenugreek and garam masala. In this recipe we used fenugreek leaves for their nutty and slightly minty flavor. If you can't find them, substitute dried mint leaves and a pinch of ground fenugreek. Garam masala is a popular Indian spice blend that's pretty easy to find in your local grocery store and most national spice companies.

The Best Creme Brulee

We wanted a rich and creamy custard that wasn't too sweet, so we could fully enjoy the signature crunchy layer of caramelized sugar on top. By only using egg yolks, we achieved a soft and creamy texture. We tried using milk and half-and-half but, in the end, we landed with heavy cream for its richness. Whole vanilla beans give a more intense, pure vanilla flavor that you can't get from extract. We also like seeing the vanilla seeds flecked throughout the custard.

The Best Chicken Noodle Soup

We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth.

The Best Garlic Bread

We went very classic with this garlic bread recipe&mdashlots of butter and lots of garlic loaded onto warm, pillowy French bread. You could make a light meal by rounding it out with a crisp green salad. Or serve it our favorite way&mdashalongside your favorite red-sauce pasta.

The Best Lasagna

A long-simmered beef ragu lets the brightness of the tomatoes develop and shine through while developing a meaty richness. Our ricotta is mixed with nutty Parmesan that tempers the sharp garlic and adds flavor. We worked hard to get the right balance of the ricotta and tomato sauce in the layers since each element has their own voice.

The Best Coconut Layer Cake

Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty &mdash a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.

The Best Fried Chicken

To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp &mdash more so than just flour would &mdash even if you are serving the chicken at room temperature.

The Best Buttermilk Pancakes

We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior.

The Best Bread Pudding

Toasting the challah adds flavor, but more importantly, it helps the cubes to soak up and hold onto more of the deliciously rich custard. And if that wasn&rsquot enough, we use not 1 but 2 vanilla beans to amp up the custard &mdash plain old extract just doesn&rsquot do it justice.

The Best Chicken Piccata

We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What&rsquos our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy.

The Best Lentil Soup

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix &mdash onion, celery and carrot &mdash as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

The Best All-Butter Pie Dough

This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie &mdash all year round.

The Best Chicken Parmesan

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

The Best Fudgy Brownies

We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.

The Best Beef Stew

The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.

The Best Crepes

Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key the flour absorbs the milk as it sits giving you a more tender crepe and golden color.

The Best Cinnamon Rolls

Once you've tried "from-scratch" cinnamon rolls, you'll never go back! The secret to our rolls is the wet, buttery dough and double rising time. Once baked, they will be light and pillowy and full of buttery cinnamon goodness on the inside.

The Best Pumpkin Pie

Instead of store-bought pumpkin pie spice, we like using ground cinnamon and nutmeg so we can control of the ratio between the two, opting for a healthy amount of nutmeg as it brings out the flavors in the pumpkin.

The Best Coconut Cream Pie

This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner, only better.

The Best Focaccia

It's easy to make classic focaccia at home. Our version is airy and slightly chewy, with a delicate golden crust. A drizzle of salt water over the dough during the final rise gives the bread a deeper flavor.

The Best Carbonara

Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.

The Best M&M Cookies

We took our favorite chocolate chip cookie recipe and increased the brown sugar to make these cookies extra moist and chewy. Then we super-sized them &mdash the better to get in more of our favorite candy-coated chocolates. Save some extra candy for topping each cookie before baking. The result, cookies that look just as good as they taste!

The Best Meatloaf

We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.

The Best American Potato Salad

Our favorite potato salad kicks up the traditional mayonnaise base with not only chopped dill pickles, but also uses the pickle brine for extra tang. Scallions, celery and parsley add freshness and a little crunch, while hard-boiled eggs practically make it a meal.

The Best Apple Pie

We love using a variety of apples in our pie it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.

The Best Sweet Potato Casserole

We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.

The Best Gravy

Our gravy delivers rich flavors from a homemade stock made with the turkey giblets, onion and fresh herbs. Roast turkey drippings and a dash of Worcestershire sauce round out this creamy, lump-free holiday must-have.

The Best Peanut Brittle

This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.

The Best Broccoli-Cheddar Soup

This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.

The Best Bacon Cheeseburger

While we love a grilled burger, this one is our go-to for all seasons. Instead of making a typical patty, we smash the meat in a super-hot cast-iron pan to get crispy, ruffled edges. Once you smash your burgers this way, you'll never go back! We top them with all the fixings, including our perfectly balanced special sauce. It's what we consider an iconic burger.

The Best Butter Cookies

Your search is over &mdash this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for someone special. Plus, you have the choice to make drop cookies or a slice-and-bake version!

The Best Vanilla Cake

We love the light texture that cake flour gives baked goods, but we didn't want you to buy a whole box of it. So we used a cheat &mdash all-purpose flour mixed with cornstarch. Cornstarch blocks the formation of gluten in the flour and makes the cake airy and tender. We also added 3 tablespoons of vegetable oil, an old baker's trick, to ensure that the cake stays moist. The heavy cream keeps the frosting light and fluffy.

The Best Crab Cakes

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes&mdashgenerously sized and highly seasoned&mdashwith plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.

The Best Samosas

As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture &mdash the hallmark of a classic aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.

The Best Lemon Bars

It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.

The Best Vinegar Coleslaw

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don&rsquot be bashful. But the real secret to this colorful coleslaw is the marinating time &mdash a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

The Best Butter Chicken

Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon, cardamom and cloves and finished with butter. It was an instant classic that we love to serve alongside basmati rice and plenty of naan to soak up the fragrant sauce.

The Best French Toast

Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice.

The Best Carrot Cake

Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.

The Best Corn Casserole

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy &mdash perfect for a potluck or holiday gathering.

The Best Pecan Pie

This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.

The Best Mashed Potatoes

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off leaving too much moisture in the potatoes causes them to be loose and gluey.

The Best Stuffing

There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.

The Best Egg Salad

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens.

The Best Oatmeal Raisin Cookies

Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate.

The Best Mulled Wine

We love a well-spiced, fragrant mulled wine and this one hits the spot. The spices steep in the cider to intensify their flavors before everything is combined to create a warming, winter drink.

The Best Green Bean Casserole

We bring extra umami (a savoriness) to a traditional green bean casserole with the addition of dried shiitake mushrooms. Once rehydrated, they turn soft and earthy, and their soaking liquid adds oomph to the sauce as well. Our fried onion topping is made from scratch &mdash first, a dip in buttermilk, then fried to crunchy perfection.

The Best Turkey Meatballs

These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.

The Best Chocolate Cake

This is not your everyday chocolate cake. It's a showstopper &mdash very tall and much more of a bakery-style cake than a cake from a box. The frosting has both melted chocolate for smoothness and cocoa for depth of flavor.

The Best Spinach Artichoke Dip

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

The Best Peanut Butter Cookies

We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.

The Best Deviled Eggs

Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor &mdash it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.

The Best Angel Food Cake

Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.

The Best Bolognese

Our bolognese is rich and meaty, yet surprisingly light on the tomato. Instead, its base is made from a classic combination of wine and milk. The combination of pork, beef and pancetta adds complexity while a Parmesan rind lends even more flavor.

The Best Chocolate Lava Cakes

Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.

The Best Beef Stroganoff

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

The Best Guacamole

Simple ingredients in perfect proportion make a this dip a crowd-pleasing favorite for any event. We decided not to use tomato in ours (it makes the guac watery) and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.

The Best Pork Enchiladas

Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.

The Best Scones

The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.

The Best Chicken Marsala

This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.

The Best Lemon Meringue Pie

It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but add a little vegetable shortening as well &mdash we found that this combination creates a crust that is both tender and flaky.

The Best Tuna Salad

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it&rsquos not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

The Best Crispy Tofu

The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.

The Best Chicken Salad

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

The Best Crispy Chocolate Chip Cookies

These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.

The Best Granola

For our best granola, we wanted a crunchy, clustery version that wasn't too sweet. We created this simple but universally likeable recipe that's flavored with vanilla and a blend of brown sugar and maple syrup. We love its pure flavors and balance of salty and sweet. It is the perfect canvas for personalization, so we've included some ideas for mix-ins at the end of the recipe.

The Best Pie Dough for a Lattice Crust

We love this dough for making the lattice crust for many reasons. The combination of shortening and butter makes the dough incredibly easy to work with and forgiving when cutting and weaving. Plus, the added vodka provides tenderness and depth of flavor, making it perfect for a variety of pie fillings.

The Best French Onion Soup

This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.

The Best Baked Beans

If you think baked beans only come from a can, you're in for a treat. Bacon, molasses and bourbon add depth and flavor to our classic recipe that's perfectly spiced with paprika, mustard and Worcestershire. A bit of brown sugar adds just the right amount of sweetness and to keep things easy, the beans require no soaking! They get tender and delicious right in the oven.

The Best French Toast Casserole

There's no need to get up early on the weekend to make brunch for a crowd. With this rich, custardy French toast casserole, nearly all the prep is done in advance. Simply assemble and refrigerate overnight. About an hour before brunch time, just pop it into the oven. Whip up a fast and easy banana-caramel topping and bask in the praise of your well-fed guests.

The Best Banana Cake

This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.

The Best Banana Pudding

This creamy banana dessert is our very favorite version, piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. We used vanilla bean paste instead of extract in our homemade filling for a bold flavor boost and topped the pudding with swirls of freshly whipped cream. When it all comes together, it's dreamy, luscious and feeds a crowd!

The Best Parker House Rolls

These Parker House rolls are super indulgent thanks to plenty of butter mixed in and brushed on top. Milk and eggs enrich the dough, lending a perfectly tender texture. A sprinkle of flaky sea salt adds a welcome bit of contrast and crunch. These rolls are best served fresh and warm.

The Best Homemade Applesauce

After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.

The Best Roasted Asparagus

The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.

The Best Roasted Brussels Sprouts

Olive oil, salt and pepper let the earthy flavor of the sprouts shine as they get crisp and golden in the oven. Heating the pan and laying the veggies flat-side down is the secret to achieving maximum browning -- and don't toss the loose leaves that fall off during trimming. They become toasted and crisp -- the best part! To make these extra special, we topped them with homemade Parmesan breadcrumbs.

The Best Fruitcake

Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.

The Best Pumpkin Cheesecake

There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.

The Best Tiramisu

Making this classic Italian dessert is surprisingly easy. We start the custard with a traditional Marsala-flavored zabaglione -- a cooked mixture of egg yolks and sugar. Then we lighten it with tangy mascarpone cheese, which provides just the right creamy, mousse-like texture. Once assembled, the ladyfingers soften sufficiently after 4 hours in the refrigerator, but if you can wait longer, the flavors will meld even more .

The Best Chicken and Dumplings

This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.

The Best Meat and Potatoes

This recipe will please not only the meat-and-potato lover in your house but will also please the cook. It comes together in just 30 minutes with minimal cleanup! We seared tender, juicy strip steaks in a hot cast-iron skillet, then made a fast pan sauce with mustard, wine and herbs. Mashed potatoes are kicked up with sour cream, horseradish and spinach for a stick-to-your-ribs side dish that's a cinch to prepare in the microwave.

The Best Apple Crisp

If you just went apple picking, here's the perfect recipe to enjoy the fruits of your labor. We've included two varieties of fresh apples, plus warm spices and tangy cider. The sweet, buttery crumble topping is flavored with brown sugar and studded with nutty pecans for the ultimate easy apple dessert.

The Best Risotto

With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.

The Best Shepherd's Pie

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

The Best Tomato Sauce

There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.

The Best Irish Soda Bread

We prefer the slightly sweet American version of this classic Irish quick bread, so we added dried currants and a small amount of sugar. Buttermilk and baking soda give the loaf plenty of lift and butter gives it a moist crumb.

The Best Cranberry Sauce

Our classic cranberry sauce has the ideal texture of tart whole berries suspended in a sweet jammy sauce we added citrus peel for a little extra brightness. Don't be tempted to skip the salt and and pepper at the end. It may seem a bit odd, but salt brings out the fruitiness of the berries while pepper gives the sauce a warm and spicy finish.

The Best Corned Beef and Cabbage with Horseradish Cream

Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.

The Best Roasted Fennel

Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.

The Best Pulled Pork

Chipotle powder, apple cider and ketchup create the perfect balance of smoky, sweet and tangy without the need for a smoker or grill! For our classic, satisfying pulled pork, all that's required is a flavorful homemade rub and a long trip to the oven to cook low and slow until it's meltingly tender. Eat it as-is, or pile onto a potato roll with your favorite toppings for the ultimate sandwich. Coleslaw is a traditional accompaniment, and we love a vinegary one for the way it cuts through the richness of the pork.

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!

Because we are constantly improving our products, we encourage you to read the ingredient statement on our packages at the time of your purchase.

Copyright © 2021 McCormick & Company, Inc. All Rights Reserved. The Taste You Trust&trade

Apple, the Apple logo, iPhone, and iPad are trademarks of Apple Inc., registered in the U.S. and other countries and regions. App Store is a service mark of Apple Inc. Google Play and the Google Play logo are trademarks of Google LLC.


We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!

We value your privacy. You can manage additional layers of account protection via your account information settings.

Vegetarian Butternut Squash Chipotle Chili with Avocado

  • Author: Cookie and Kate
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1 x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American

Hearty, spicy and sweet vegetarian chili made with butternut squash and black beans. Top with creamy avocado for an easy meal that satisfies vegans, carnivores and gluten-free eaters alike. This recipes serves 3 to 4. This chili is very hearty, but feel free to add another can of tomatoes or more vegetable broth if you want to thin it out a bit. Double the recipe for a crowd.


  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash ( 1 ½ pounds or less), peeled and chopped into ½-inch cubes
  • 4 garlic cloves, pressed or minced
  • 1 tablespoon chili powder
  • ½ + tablespoon chopped chipotle pepper in adobo* (start with ½ tablespoon and add more to taste, I thought mine was just right with 1 tablespoon )
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
  • 1 small can ( 14 ounces ) diced tomatoes, including the liquid**
  • 2 cups vegetable broth (or one 14-ounce can)
  • Salt, to taste
  • 2 Avocados from Mexico, diced
  • 3 corn tortillas for crispy tortilla strips (or substitute crumbled tortilla chips)
  • Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes


  1. In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
  2. Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if you’d like.
  3. You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Remove the bay leaf and add salt to taste.
  4. To make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long by ¼ inch wide. Warm a drizzle of olive oil in a medium pan over medium heat until shimmering. Toss in the tortilla slices, sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
  5. Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. I added a little sprinkle of red pepper flakes (optional). Cilantro would be nice as well. You might want to serve this along with some chipotle hot sauce (Tobasco makes one) for the spice addicts like myself.


*Chipotle in adobo sauce is usually found in the Mexican section of the grocery store. I never need a whole can at once, so I use what I need and then transfer the rest to a small freezer bag, pressing it flat before freezing it. Then, I can pull off as much as I need later. As a substitute, use smoked paprika (start at 1 ½ teaspoons, and add more if desired).
**Find BPA-free cans of diced tomatoes if possible. Muir Glen’s canned tomatoes are BPA-free.
On leftovers: This chili reheats great. Avocado and crispy tortilla chips should be added after reheating, just before serving. These tortilla strips tend to lose their crisp over time, so you can a) skip them altogether, b) make more just before serving or c) substitute a small handful of crumbled tortilla chips instead!
Want to make this in a crockpot/slow cooker? I haven’t tried, but commenters report that this chili turns out well after 4 hours on high or 7 to 8 hours on low.

Fun fact: If you’re looking for the butternut chili presented by a contestant on ABC’s The Chew, this is it!

▸ Nutrition Information

Disclaimer: This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook and I was compensated for recipe development. Opinions expressed are my own, always. The truth is I love avocados!

Watch the video: Recipe: Asian Spinach Salad with Marinated Mushrooms (December 2021).