I like the irony that we turn to a food called “chili” to take the chill off of a frosty evening.  I’ve been warming our winters with this vegetarian chili for over two decades, using its unusual ingredient—bulgur wheat—to entice even carnivores to dig in.–Read more

Winter chilis created by outstanding chefs are the focus of article penned by Richard Sax in the February 1986 issue of Bon Appétit. As I was brainstorming what to serve at our Super Bowl party, a black bean chili from the famed Café Beaujolais in–Read more