Canned Tomato

Spanish Basque immigrants first arrived in the United States in the mid-1800s. This recipe contains typical ingredients found in a Basque lamb stew, which is often served at traditional family-style restaurants in the Basque communities that can still be found throughout the Pacific Northwest and West. I suggest you cook it until the meat is just about to fall off the bone.

The word cioppino means “fish stew” in the Ligurian dialect. Like all classic fishermen stews, the recipe isn’t written in stone. Traditionally, the contents of the dish depend on the catch of the day. At Fisherman’s Wharf in San Francisco, you can count on crab being the main attraction; crab cioppino has been a favorite in the Bay Area for many years. The soup can cook all day if you so desire, but for best results the seafood should really be tossed in at the last minute. Serve it with crusty sourdough bread to sop up the juices.

Like much of the world’s good cooking, Creole and Cajun dishes are often whipped up on the spur of the moment using what’s on hand. Gumbo’s hallmark seasoning is filé powder (pronounced “fee-LAY”), made from dried, ground sassafras leaves, which provide both flavoring and thickening. Filé powder is traditionally added at the very end of the cooking time so it does not lose its flavor or aroma.

Because they were generally planted and harvested together and subsequently combined in meals, beans, corn, and squash are known fondly as the three sisters of agriculture to Native Americans of the southwestern United States. Together here they make a healthy, hearty stew.

Virginia historians claim that the original Brunswick Stew was created in Brunswick County, Virginia, in 1828 by a camp cook for a member of the Virginia State Legislature. The original recipe called for squirrel rather than chicken, but most Yankees nowadays pass on the squirrel.

Black beans work so well in the slow cooker that they seem to be made for it. Grilling the onions and chiles adds an extra dimension of flavor to this dish, which can also be made without the chicken for a vegetarian version. This dish is best made one day ahead, then reheated and served when the flavors have had a chance to meld.

Jill and I fell in love with Moroccan food while we were studying in France and had to include a dish with those amazing flavors. The cinnamon, curry, and raisins that are commonly found in Moroccan cooking combine to give this stew an unexpected depth. When all the flavors are cooked together and served over the couscous it’s sure to be a crowd-pleaser.

My mom calls this chili, but my dad insists it’s Mexican spaghetti. I don’t care what they call it; anything that’s super simple, delicious, and makes a lot is a winner in my book. As an added bonus, the ingredients are cheap and it can be made up to a day ahead and reheated. The green chile cornbread goes perfectly with the chili, but if you prefer you can leave out the chiles or heat it up with a finely diced jalapeño.

Cacciatore is an Italian word that refers to the rustic cooking style, where the meat is cooked right along with the vegetables. This is a cheap, easy, and incredibly tasty way to feed a lot of people. The chicken can be made completely ahead of time and heated up just prior to serving. Then all you have to do is cook the spaghetti, heat up a loaf of crusty bread, and you are good to go.

Ratatouille (ra-ta-TOO-ee) is a popular dish from the Provence region in France. It’s a super simple vegetable-filled dish that makes enough to feed you, your roommates, and anyone else that smells it cooking. With tons of fresh veggies, this recipe is way healthier than anything you’d get at a fast food restaurant, and it’s so easy to make.

This is the epitome of college budget dishes. It’s yummy, cheap, easy, and it even has complete protein. (Your mom will be so proud.) Recaito is a cilantro-flavored Mexican sauce that can be found in the Mexican food aisle in most grocery stores. You could also make your own by chopping up fresh cilantro, green pepper, onion, and garlic, but at $1.25 for enough to make this six times, I go for the jar.

This chili is so tasty that your carnivore friends may not even notice it doesn’t have meat. It makes a lot, so if you have leftovers, freeze individual portions in resealable bags. For a quick meal, just nuke one and eat it my favorite way: poured over a baked potato.

Although we college kids are known for our love of pasta because it’s cheap and easy to make, that doesn’t mean it can’t also taste great and be low in calories. This dish is a perfect example of that. Shrimp Linguine Marinara tastes like an extravagant indulgence, but it’s only about 400 calories per serving.

When I first started college, I was a total pastaholic, not only because it’s cheap and you just have to boil water, but because it’s so darn good. This is one of my favorite versions. With pasta, Italian sausage, and melted mozzarella, who wouldn’t love it. This dish makes a lot, but that’s okay because it’s also excellent reheated.

Because I am a vegetarian and the rest of my family is not, we are often at odds to come up with a dinner that will make everyone happy. Ratatouille (ra-tuh-TOO-ee) has saved the day more than once. I always make a double batch and freeze the extra in resealable bags. It reheats well in the microwave and is really good on pasta, rice, or whatever starch the rest of your family is eating.

Loosely translated as “Devilish Shrimp,” this dish packs a good punch. My friend Rene’s mom cooked this for me several years ago. I soon became hooked and started re-creating my own version at home, incorporating Sriracha. The dried chiles don’t have a substitute perse, and should be sought out, as they contribute the unique smoky/fruity/spicy combo that makes this plate divine. They are available online or at any Latino market.

Several years ago, I took a culinary tour of Oaxaca, Mexico, run by my dear friend nancy Zaslavsky. While I knew I was in for some great food, I don’t think anything could have prepared me for the incredible marriage of flavors I found one morning in a bubbling hot cauldron of chilaquiles. I’ve used the memory of that momentous meal as inspiration for a Sriracha-tinged version that may not classify as traditional per se, but you know damn well it’s going to be delicious!.

Chili con carne is one of my favorite one-pot crowd-pleasers, and incorporating a healthy dose of Sriracha just makes it that much more delectable. However, I must disclose to my fellow chili-philes: consider having an antacid aperitif (or two) before voraciously devouring this recipe. You’ve been warned. Enjoy with Bacon-Sriracha Cornbread (page 78).

Lentil soup was one of my grandfather’s favorites, and my “five-alarm” version of it certainly pays homage to his dedicated service as a firefighter. Just when the heat of the Sriracha feels like it might engulf your palate, the finishing dollop of sour cream really helps tame the flames

The flavors in this wonderful chutney make it a good choice for brightening just about any dish.