Chicken Chili Recipe • 4★ • 1 hr (Gift Recipe) This comforting weeknight chili recipe takes advantage of quick-cooking ground chicken, for speed, and ancho chile powder, which brings deep, smoky flavor Caramelized tomato paste adds savory depth, p...

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cooking.nytimes.com/recipes/1024...

South Indian Cabbage With Yogurt (Published 2010)

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cooking.nytimes.com/recipes/1013...

Baked Spaghetti (Published 2023)

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cooking.nytimes.com/recipes/1024...

West African Groundnut Stew - sweet potatoes, peelea ana cubec tbs vegetable oll 3 garlic cloves, mincea or pressec 3 tbsp grated fresh ginger root 2 tbsp ground coriander ½ tsp cayenne pepper (or to taste) 4 c chopped onions 2 tomatoes, chopped 4 c peeled and cubed eggplant ¼ to ½ c vegetable stock or water 1 c chopped zucchini or yellow summer squash 2 green peppers, coarsely chopped 2 c tomato Juice ½ c peanut butter Steam or boil the sweet potato cubes until just tender. Meanwhile, sauté the garlic, ginger, and spices in oil for one minute. Add the onions and cook until they begin to soften. Add the tomatoes, eggplant, and a small amount of vegetable stock or water and sımmer tor 10 minutes. Ada the zucchını ana peppers ana continue to simmer until all or the vegetables are tender, about 20 minutes. Drain the sweet potatoes and add them to the stew along with the tomato juice and peanut butter. Stir well. Simmer on very low heat tor s to 10 minutes, stirring occasionally to prevent sticking. Serve on rice, couscous or millet. Serves 4 to 6

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I am pretty sure this is from a Moosewood cookbook but I do not own that cookbook anymore, if I ever did

Hungarian Goulash (Published 1994)

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cooking.nytimes.com/recipes/4736...

Chicken Cobbler (Published 2010)

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cooking.nytimes.com/recipes/1013...