This week's recipe is a mixed bag of crowd-pleasing favorites to brighten up the dark winter days. Think chipotle chicken chili, antipasto bites and honeycomb candy.
Easy to make up ahead and just finish in a hot oven, this potato-vegetable mashup is wonderful as an entree on its own or as a side to any simple chicken, fish or meat dish. This is also a wonderful luncheon main course served along with a crisp green salad.
Between the umami-rich miso paste, pungent fresh ginger and garlic, and toasty sesame oil, plus the crisp edges and soft, flaky bites you get from air frying, I just can’t get enough. And the best part? Your main course and a side of tender-crisp broccolini cook up in 20 minutes.I make grilled short rib chili when the weather proves warm enough for the grill sentry. In the fall, a harvest of vegetables inspires a meatless chili.
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