Chili con Carne

Also called “bowl of red” by Texans, this stew of meat, onions, and tomatoes has a Spanish name but originated in the Lone Star State.

Lox Flatbread

A Jewish American breakfast classic becomes an addictive appetizer.

Bistecca Fiorentina

An indoor version of the rustic Tuscan dish.

Bison Strip Steaks with Brandy Pan Sauce

Pan-seared bison strip steaks are gussied up with a quick brandy-butter and shallot sauce.

Chicken Basquaise

Browned chicken braised atop peppers and onions and flavored with Basque dried pepper.

Smoked Cheddar Soufflé

A fluffy soufflé with just enough smoked cheddar to enrich the dish without overpowering it.

Campfire Trout with Herbs and Bacon

Grilled over an open fire.

Mojo Marinated Pork Cubano (Lechon Asado)

Cuban braised pork in a citrus marinade.

Braised Red Cabbage with Bacon

A great side dish that can be made the day before and gets even better with time.

Smoky Shrimp-Stuffed Baby Eggplant

Mixto Is for Losers

With flavors that vary widely from bright and citrusy to aged and smoky, tequila is fun to taste-test, to discover which you like best. But there are a few things you should know before you get started.

Bacon in a Glass

CHOW’s guide to smoked beers: rich, toasty-tasting ales that are made with malt smoked prior to brewing.

Smoke Rules

A Texas barbecue primer.

Whiskey Primer

Watch out for the revenuers.

Greens Goddess

Cookbook author Deborah Madison spills the beans with CHOW.