Comments on: hibernation fare

By: mai truong

mai truong — Wed, 17 Mar 2010 07:27:22 +0000

WOW. I just made the chili a few days ago, and this pasta tonight. it was absolutely scrumptious! i did substitute spicy chicken sausage (as you partially did) and roughly made about 2/3 of this recipe and it was a LOT (there are only 2 of us, though we do have ravenous appetites). so. delicious. the only problem I had was that the sauce had trouble sticking to my pappardelle. is there another pasta you might suggest? and the chili was completely divine. thank you thank you thank you for blessing my little home with so much good food in one week! both the chili and the pasta were the best in their respective categories to date in my household!!

By: Jacqueline

Jacqueline — Thu, 04 Mar 2010 06:03:50 +0000

Congratulations on this post being nominated by Saveur! This is a great blog and I’m glad to see it recognized.

By: Tammy

Tammy — Mon, 22 Feb 2010 23:46:07 +0000

Made the cornbread with 1/2 cup cheddar, a small can of corn kernels, 1/2 fresh jalapeno, and cumin. Was delicious! Ate it with homemade chili (no recipe really, but used yours as guidance). Thanks again for wonderful food ideas!

By: eliza

eliza — Sun, 03 Jan 2010 21:52:49 +0000

I made the chili tonight with as written but with one pound of ground turkey. It’s SOOO good. Thanks! I made an egg-free cornbread from elsewhere, since we’re out of eggs.

By: Gigi

Gigi — Mon, 14 Dec 2009 00:36:36 +0000

This is a fabulous chile recipe. Just made it tonight. The chipotle in adobo gave the dish amazing depth. I may have used a bit extra to give it a spicy kick too. :D

By: brooklynite

brooklynite — Wed, 09 Sep 2009 23:51:16 +0000

just for the record – i love this chili recipe. really. y’all should definitely try it. the adobo chili does wonders to the flavor. it’s also insanely easy to make – dump everything in at the same time. this has become a regular staple in our apt.

By: Lib M.

Lib M. — Wed, 12 Aug 2009 04:11:57 +0000

Being Southern, I like cornbread without flour, or with very little flour. If it isn’t grainy, it isn’t cornbread to me. Which isn’t to say I won’t eat breads that have a significant portion of flour, because I will. I just won’t consider them cornbread. However, this recipe looks like a reasonable compromise, and I will definitely try it sometime.

I make a similar recipe with jalapenos, cheddar, and Mexi-corn. The bell peppers in the Mexi-corn add an additional layer of sweet-flavorful to the dish. I also add paprika, which is probably my favorite spice. Cast iron is the only way to cook cornbread, in my opinion. I heat the oil in the skillet while the oven is preheating, and it makes the crust so amazingly crispy and delicious!

By: Kim

Kim — Thu, 28 May 2009 01:22:47 +0000

I really get a total kick on how you wrote your stories here on this website. Quick entertaining.

By: scott

scott — Fri, 07 Nov 2008 01:52:04 +0000

i have been on the quest for the perfect vegetarian chili for some time now. and it ALWAYS lacks depth. this chili is DELICIOUS! i am thrilled. i just made it, it is simmering, i tasted it, and i cannot wait for it to finish simmering. the cocoa powder makes it so so good. thanks for posting this recipe!

By: janelle

janelle — Thu, 12 Jun 2008 15:52:50 +0000

Deb: I had to laugh, we are FREEZING here in Seattle, everyone repeatedly shocked by our notorious cloud-cover and drizzle that seems to eat away year after year at the already too short summer. Where oh where is that sun? So someone sent me a comic strip, where the guy says: what is the best sunblock you have? And the guy says: try this. And he says: what is it? The answer: directions to Seattle (sub Brooklyn for you:))).