This silky mash pairs the comforting starchiness of Long Island potatoes with the subtle, earthy sweetness of parsnips. The potatoes give it body and a familiar, fluffy texture, while the parsnips bring a gentle sweetness with a hint of spice that makes the dish feel a little more special than a standard mash.
A modest amount of butter and a splash of milk keep it rich and smooth without weighing it down. A pinch of freshly grated nutmeg adds a warm, aromatic finish that plays beautifully against the parsnips’ natural sweetness, and freshly ground pepper adds a light bite. Salt is left to your taste, so you can season it as you like.
It’s a simple, wholesome side that works well alongside roast chicken, pork, or a holiday spread, and it’s an easy way to give a classic comfort dish a little more depth. Garnish with some chopped fresh chives for a pop of color.
Peel potatoes and parsnips. Trim off parsnip ends.
Cut parsnips lengthwise in half. Remove any woody cores. Cut each half crosswise into 1-inch lengths. There should be about 3 cups.
Cut potatoes into pieces approximately the same size. There should be about 4 cups.
Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables. Bring to a boil, and once boiling, let cook about 15 minutes or until the pieces are tender. Drain well.
Add butter, milk/cream, salt, pepper and nutmeg to pot of drained potatoes and parsnips. Beat well to blend. Garnish with a pat of butter and chopped chives, serve hot.
Game day called, and this chili answered. It’s everything you love about buffalo wings (the tang, the heat, the ranch-y goodness) minus the napkin avalanche and the sticky fingers. Tender chicken, creamy white beans, and green chiles simmer in a spicy buffalo broth while you do literally anything else. Your slow cooker does the heavy lifting, and you just show up at the end with a bowl and a spoon.
Top it with sour cream or crème fraîche, Cheddar, and green onions, then give it a final drizzle of hot sauce for those who like to live dangerously. It’s the cozy bowl of comfort that makes you the hero of every potluck, with almost no effort required. Wings who?
A few solid options for serving depending on the vibe you’re going for:
Classic pairings
Cornbread or cornbread muffins — the slight sweetness balances the Cajun heat nicely
Crusty bread or a warm baguette for dipping
White or brown rice spooned right into the bowl (turns it into more of a stew)
Toppings to serve alongside
Shredded cheese (Monterey Jack or cheddar)
Sliced avocado or a dollop of sour cream or crème fraîche to cool things down
Fresh cilantro and a squeeze of lime
Sliced jalapeños or a dash of hot sauce for those who want more heat
Crushed tortilla chips for crunch
Our differences from the original recipe included eliminating the 8-ounce brick of cream cheese, reducing the hot sauce by 50%, and adding a diced jalapeño.
TIP: For a thicker chili: mash 1 cup of the beans before stirring in.
1 cup buffalo wing sauce, (such as Frank’s® RedHot Buffalo sauce), plus more for serving
1 (14.5 oz. can) fire roasted diced tomatoes
2 (4 oz.) cans green chiles
1 jalapeño, diced
1 (1 oz.) packet ranch seasoning mix
1 Tbsp. chili powder
1 tsp. smoked paprika
1 tsp. ground cumin
2 1/2 cups chicken broth
2 (15.5 oz.) cans white beans, drained and rinsed
Sour cream or crème fraîche, shredded Cheddar cheese, and sliced green onions, for garnish
Directions
Add chicken breasts, chicken thighs, onion, wing sauce, tomatoes, green chiles, jalapeño, ranch seasoning, chili powder, paprika, cumin, and chicken broth to a slow cooker. Cook on High for 2 hours or Low for 3 to 4 hours.
Remove chicken from slow cooker and shred into bite-sized pieces. (It may not be fully cooked yet.) Return chicken to slow cooker and stir in beans. Cover and cook about 15-30 minutes more. Add additional stock if desired for a thinner chili.
Serve topped with sour cream or crème fraîche, shredded Cheddar cheese, and green onions. Drizzle with more hot sauce to taste.
Most of us (of a certain age) remember Salisbury steak as a foil-wrapped frozen TV dinner that spent a little too long in the heat of an oven. But made from scratch, it’s an entirely different animal — tender beef patties, blanketed in a glossy gravy built on just the right balance of Worcestershire sauce and ketchup (we omitted the brown sugar).
Mix the patties gently. Ground beef, breadcrumbs, egg, a little grated onion, salt and pepper, brought together with a light hand rather than a workout. Overmix and they turn springy and dense — nobody’s ideal texture, and certainly not Salisbury steak’s.
Sear hard, then step back. Two or three minutes a side in a hot pan, undisturbed, until a deep brown crust forms. The inside doesn’t need to be fully cooked yet; it’ll finish in the gravy later, like a nap before the big finale. Pull the patties and leave the pan exactly as messy as it is.
The trick worth caring about is the fond. All that browned, stuck-on stuff left behind after searing the patties is concentrated flavor doing its best impression of a stubborn stain — and deglazing it is basically flavor archaeology. A splash of stock, a determined scrape with a wooden spoon, and suddenly the pan is speaking in beef and mushroom instead of just sitting there looking scorched.
Mushrooms go in next, spread out and left alone until they stop steaming and start browning — mushrooms in a hurry never get any color, so don’t rush them. Onions follow, then a flurry of flour to thicken things, then beef stock, a little Worcestershire, and a good grind of pepper, whisked until smooth and glossy.
Nestle the patties back into the gravy, spoon it over the top like you’re tucking them in, and let everything simmer together for ten minutes or so, until the patties finish cooking and the gravy clings to the spoon. Serve over mashed potatoes (or rice), which exist mainly so this gravy has somewhere to go. The gravy is sooo good, you may want to double it!
We were a little skeptical that one pound of ground beef would produce up to six servings, but with mashed potatoes and a side veggie, one per person was plenty when made into 6 patties. If serving 4 adults, create either 4 larger or 8 smaller patties. (And we didn’t miss the brown sugar one bit!)
Worcestershire sauce, ketchup and brown sugar, for seasoning (optional)
Finely chopped fresh chives, for sprinkling (optional)
Directions
Prepare the steaks: Grate about a quarter of the onion into a medium bowl (you should have about ¼ cup of pulp). Set aside the remaining onion for the gravy. Add the Worcestershire sauce, ketchup, brown sugar (if using) and egg; season generously with salt and pepper and whisk to combine. Add the ground beef and panko, and with a spoon or fork, gently stir the mixture to combine without overmixing. Form into 6 to 8 small, oval-shaped patties about 1 inch thick, place on a plate and into the freezer for 5 to 10 minutes to firm up.
Meanwhile, finely dice the remaining onion. Using a wet towel, wipe the mushrooms clean and thinly slice them.
Cook the steaks: Heat a large skillet over medium and add enough olive oil to lightly coat the bottom. Remove the patties from the freezer, add them to the hot oil and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
Prepare the gravy: To the same skillet, add the onion and mushrooms, season with salt and raise the heat to medium-high. Cook, stirring occasionally until deeply browned but not burned, 8 to 10 minutes. The vegetables will release their water before starting to brown, so be patient. Add more oil if the pan looks dry.
Sprinkle over the flour and cook, stirring, until you can no longer see streaks of white and the raw flour taste cooks out, about 30 seconds.
Stir in the beef stock and milk. Season generously with salt and pepper and bring to a simmer over medium-high. Taste the sauce and season to taste with ½ to 1 teaspoon Worcestershire if you’d like more savoriness, 1 tablespoon ketchup for tanginess and a pinch of brown sugar for a little sweetness. Add the seared steaks to the gravy and reduce the heat to continue simmering, basting the steaks once or twice, until the gravy is thicker and reduced to your liking, 4 to 5 minutes. Serve immediately and sprinkle with chives, if you’d like.
