New-Mexican chiles are the star in this very spicy version of enchiladas―we love that the whole casserole can be made ahead and frozen so you always have something on hand to impress last minute guests.
Start on the stovetop and finish in the oven: Sweet pearl onions, fresh thyme, smoky bacon, and earthy mushrooms flavor this streamlined version of a French classic.
10 /13Photo by Annabelle Breakey, styling by Randy Mon
Stuffed Chicken with Rosemary Polenta
Recipe editor Amy Machnak makes this rustic Italian dish when friends come over to watch Nip/Tuck. “It has a wow factor when you serve it with a bottle of Pinot Grigio.”
Inspired by the national dish of the Philippines, this simple blend of garlic, vinegar, and soy sauce gives chicken a zingy boost. Be sure to serve with lots of fluffy rice.