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As far back as 1529, records of chili seasoned stews have been prepared by the Aztecs in Tenochtitlan, now modern day Mexico City. The term “chili con carne," combining the Nahuatl “chili” and spanish “con carne” or with meat, find its origins from writings about the Mexican-American war in 1857, where the army would prepare dried beef, suet and, and dried chilis and salt and dry into bricks to preserve and transport easily and then rehydrate in pots with water to simmer and serve to the soldiers.
This recipe sits among the greatest in memory. Legend says it goes back to when contemporary France was ruled by the Gauls, but curiously, written record of it only dates back to the early 20th century. Julia Child championed the recipe for the American audience in the 1960s.
Just as a little saffron, garlic and paprika can conjure the flavors of Spain, so too will preserved lemons, cumin, mint and olives evoke Morocco. This salad and the accompanying couscous can be doubled or tripled to anchor a generous buffet. Both can be assembled a couple of hours in advance and set aside on a kitchen counter. Serve them at room temperature. — Florence Fabricant
Versatility is what you get with this dish, which borrows its flavors from the Italian staple saltimbocca, a combination of veal, prosciutto and sage. Here, the dark meat of chicken takes the place of veal, and instead of meat slices topped with the ham and herbs, there are plump bundles with the sage inside. Boneless chicken thighs make for easier slicing. Leaving the skin on to brown, provides more flavor, especially with some of the sage tucked underneath. Fingerling potatoes simmer as the chicken braises, and fresh peas contribute a touch of spring for a one-pot meal, not instant but hardly demanding. A final, judicious splash of balsamic vinegar intensifies the sauce. — Florence Fabricant
Tart rhubarb meets earthy chicken livers in this unlikely savory pairing. The chicken livers cook quickly, in minutes, in fact. Keep an eye on them to make sure the insides stay pink, then tuck them into warm corn tortillas. Serve with a fresh red like a Lagrein to round out a sophisticated, bold meal you can make on a hot day or a weeknight when you’re looking to impress guests.
Depending on your appetite, this variation on a classic Caesar salad with grilled chicken makes an excellent first-course or a full-on meal. Hitting the lettuce with a little fire is an unexpectedly brilliant trick; the green leaves char and crisp and the insides become slightly tender, but you still get the satisfying crunch everyone loves about romaine. If you're a pescatarian, try it with grilled tuna, salmon or scallops.
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