Something delicious
for every kind of craving.

Ingredients

• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 cup diced tomatoes
• ½ bell pepper, diced
• ¼ cup diced red onion
• 2 tbsp lime juice
• 1 tbsp olive oil
• ½ tsp cumin, salt and pepper
• Tortilla chips, for serving

Directions

Combine everything in a bowl. Chill for 20 minutes if you have time, then taste and adjust seasoning. Serve with tortilla chips for scooping.

Serves 4 · Prep: 20 minutes · Marinate: 30 minutes or overnight · Cook: 30 minutes

Ingredients

• 1½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
• ½ cup plain yogurt
• 1 tbsp lemon juice
• 4 garlic cloves, minced, divided
• 2 tsp grated fresh ginger, divided
• 3 tsp garam masala, divided
• 2 tsp ground cumin, divided
• 2 tsp paprika, divided
• ½ tsp turmeric
• ¼–1 tsp cayenne pepper, to taste
• 1¼ tsp salt, divided, plus more to taste
• 2 tbsp ghee or oil, divided
• 1 medium onion, finely diced
• 2 tbsp tomato paste
• 1 can (15 oz) tomato sauce
• ½ cup water, plus more as needed
• ½ cup heavy cream
• Chopped cilantro, cooked rice or naan, for serving

Directions

1. Combine ½ cup yogurt, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp ginger, 2 tsp garam masala, 1 tsp cumin, 1 tsp paprika, ½ tsp turmeric, ¼ tsp cayenne, and ¾ tsp salt. Toss with 1½ lb chicken. Cover and refrigerate for at least 30 minutes or overnight.
2. Heat 1 tbsp ghee or oil in a large skillet over medium-high heat. Lift the chicken from the marinade and brown in batches for about 3–4 minutes per side. Transfer to a plate; it will finish cooking in the sauce. Discard leftover marinade.
3. Reduce heat to medium. Add the remaining 1 tbsp ghee or oil and diced onion; cook 6–8 minutes until softened. Stir in the remaining 2 garlic cloves and 1 tsp ginger for 30 seconds. Add 2 tbsp tomato paste, the remaining 1 tsp each garam masala, cumin and paprika, and ½ tsp salt. Stir for 1 minute.
4. Add 15 oz tomato sauce and ½ cup water. Simmer for 8 minutes, stirring occasionally. Return chicken and its juices to the pan; simmer gently for 8–12 minutes, until the chicken reaches 165°F in the center.
5. Stir in ½ cup heavy cream and warm gently for 2–3 minutes. Add a splash of water if the sauce is too thick. Taste and adjust salt and cayenne. Finish with cilantro and serve with rice or naan.

Serves 6 · Prep: 20 minutes · Bake: 20–25 minutes

Ingredients

• 8 oz elbow macaroni
• 3 tbsp butter, plus 1 tbsp melted butter for the topping
• 3 tbsp all-purpose flour
• 2½ cups milk
• ½ tsp dry mustard
• ½ tsp garlic powder
• ½ tsp salt, plus more for the pasta water
• ¼ tsp black pepper
• 3 cups freshly shredded cheddar cheese, divided
• ½ cup panko breadcrumbs

Directions

1. Heat the oven to 375°F and grease a 2-quart baking dish. Cook 8 oz macaroni in salted water for 1 minute less than the package directions, then drain.
2. Melt 3 tbsp butter in a saucepan over medium heat. Whisk in 3 tbsp flour and cook for 1 minute. Slowly whisk in 2½ cups milk until smooth. Add ½ tsp each dry mustard, garlic powder and salt, plus ¼ tsp pepper. Simmer gently for 3–5 minutes, stirring, until thickened.
3. Remove from heat. Stir in 2½ cups cheddar a handful at a time until melted. Fold in the cooked macaroni and transfer to the baking dish.
4. Sprinkle with the remaining ½ cup cheddar. Mix ½ cup panko with 1 tbsp melted butter and scatter over the top. Bake uncovered for 20–25 minutes, until bubbling and golden. Rest for 5 minutes before serving.

Serves about 10 · Prep: 15 minutes · Bake: 30–40 minutes

Ingredients

• 4 cups crushed nacho cheese Doritos, plus more if needed
• 1 can (10½ oz) condensed cream of chicken soup
• ½ cup sour cream
• 3 cups cooked chicken, diced
• 1 can (15 oz) corn, drained (regular or Southwest)
• 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
• 3 cups shredded cheddar or Mexican-blend cheese, divided

Directions

1. Heat oven to 350°F. Grease a 9 × 13-inch dish. Combine the soup and sour cream; stir in chicken, corn, and Rotel.
2. Cover the base with part of the Doritos. Spread half the filling over the chips and sprinkle with 1 cup cheese.
3. Add the remaining filling, 2 cups cheese, and remaining Doritos.
4. Bake 30–40 minutes until bubbling and hot throughout (165°F in the center). Shield with foil if the chips brown too quickly.

Makes about 18 sandwich gobs · Prep: 25 minutes · Bake: 10–12 minutes per batch

Ingredients

• Pumpkin cakes
• 1 cup shortening
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp salt
• 1 cup pumpkin puree (not pie filling)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• Filling
• 1 cup (8 oz) butter, softened
• About 4 cups confectioners’ sugar
• 1 large pasteurized egg (the filling is not cooked)
• 1 tsp vanilla extract

Directions

1. Heat oven to 350°F and line baking sheets with parchment. Beat 1 cup shortening with 1 cup sugar until creamy. Beat in the cake’s 1 egg, 1 tsp vanilla, 1 tsp cinnamon, 1 tsp salt, and 1 cup pumpkin puree.
2. In another bowl, whisk 2 cups flour, 1 tsp baking soda, and 1 tsp baking powder. Mix into the pumpkin mixture just until smooth.
3. Drop rounded spoonfuls onto the lined sheets, leaving space between them. Bake 10–12 minutes, until the tops spring back lightly. Cool completely.
4. For the filling, beat 1 cup softened butter until creamy. Gradually beat in about 4 cups confectioners’ sugar, then the 1 pasteurized egg and 1 tsp vanilla. Beat for 3–4 minutes until fluffy.
5. Spread filling on the flat side of a cooled pumpkin cake and top with a second cake. Refrigerate the assembled gobs for storage.

Party batch · Serves 15–20

Ingredients

• 24 oz cream cheese, softened
• 2½ cups sour cream
• 1¼ cups granulated sugar
• 1 tbsp vanilla
• 3½ lb seedless grapes, half red and half green
• ½ cup chopped pecans
• ½ cup brown sugar

Directions

1. Wash, destem, and thoroughly dry grapes.
2. Beat cream cheese smooth; blend in sour cream and sugar for 2 minutes. Fold in vanilla.
3. Coat grapes gently with dressing; refrigerate until serving. Finish with brown sugar and pecans.