In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!
There are some things so common on my grill that I never think about them as "blog worthy." Take corn for example. Grilling it to perfection has become second nature, but I still like to toy around...
Quinoa works just as well as the traditional bulgur, and it takes less time to cook. We prefer curly parsley here, but flat-leaf parsley or a mix of other herbs would also be delicious.
Ready in less than an hour, this satisfying twist on traditional chili tastes like it's been simmering all day! Click here to visit the new home of KitchenDaily!
I hope you like spicy food! I don’t know why, but I go through phases where I just need something spicy. Of course with little kids and a hubby that doesn’t really do spicy food I don’t make anything too