Serves 4. Prep time: 20 minutes
2 tbsp vegetable oil
1 small onion, finely diced
4 garlic cloves, minced
2 tbsp minced peeled fresh ginger
1 tsp ground cumin
3 medium carrots, cut on a diagonal into 3/4-inch slices (2 cups)
1 cup Arborio rice
1/2 cup red lentils, picked over and rinsed
2 1/2 cups water
1/2 small butternut squash, peeled, seeded, and cut into 1-inch chunks
Lime wedges and fresh cilantro sprigs, for serving
1. Preheat oven to 400°F. In a medium Dutch oven, heat oil over medium-high.
Serves 6 to 8. Prep time: 40 minutes. Cook time: 3 hours 45 minutes.
3 lbs trimmed beef chuck, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3 tbsp safflower or canola oil, plus more as needed
2 medium onions, coarsely chopped, plus more for serving
7 garlic cloves, minced
2 jalapeño or serrano chiles, seeded if desired, minced
1/2 cup chili powder
1 can (28 oz) whole peeled plum tomatoes, pureed with their juice
4 cups water
2 to 3 tsp white vinegar, to taste
Grated cheddar cheese, for serving
1. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. In a medium Dutch oven, heat 2 tablespoons oil over medium-high.
Serves 8. Prep time: 10 minutes. Total time: 30 minutes.
6 tbsp unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp coarse salt
1 cup semisweet chocolate chips
1. Preheat oven to 350°F. In a bowl, combine butter and both sugars with a wooden spoon until creamy.