I've got a whole arsenal of go-to weeknight meals, but the one heaviest in my rotation is vegetarian chili.
by Susannah Chen
I've got a whole arsenal of go-to weeknight meals, but the one heaviest in my rotation is vegetarian chili. Why, you might ask? Because meatless chili has true versatility. Not only is it quick, effortless, and healthy, but it's easy to transport as lunch the next day.
As a leftover, it tastes better the longer it sits. I don't get sick of it, not even in the Summer. I don't mind it chilled, or heaped atop concession-stand favorites like cheese fries and onion rings.
Recently, I served it on two separate occasions. To keep things interesting, I paired it once with Fritos and melted cheese to make that Lone Star favorite, Frito pie — then on the second occasion, atop a bed of pasta, quasi-Cincinnati-style. Make this the most adaptable dish in your recipe reserve when you keep reading.
If you're a fan of Californian sparkling wines, you've probably enjoyed a glass or two of Chandon. With over 200,000 bottles produced a year, an affordable price tag, and a tasting room that sees 2,000 people on a Saturday, it's one of Napa Valley's most well-known bubbly producers. What you may not know, however, is that the winery also makes some well-rounded and interesting still wines. I recently had the chance to sample its offerings, so to learn more about Chandon's Chardonnay, Pinot Noir, and Pinot Meunier, 
We were a little shocked at 
Last weekend, thousands of people and two hundred competitors gathered in downtown Los Angeles for the 
print recipe
