Iowa City Chili

There's a chill in the air here in the Heartland, the kind of windy, rainy days that drill into your bones and create a hankerin' for a rib-sticking bowl of chili. It's also a great way to use up the last of your tomatoes and peppers, or to begin to use your new "puttin' ups" (as Kurt's grandma used to call them).

Braised and Glazed Five Spice Short Ribs

Braising renders tough cuts like these beef short ribs meltingly tender with relatively little hands-on cooking time (and the glaze makes the flavors even more intense). The ribs freeze beautifully, so cook up this extra large batch and stash half away for a later date.

Creamy Corn Polenta

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Starchy, last-of-the-season corn is actually ideal for this polenta, giving it a natural creaminess, while the vanilla brings out its sweetness.

No Work Slow-Roasted Tomatoes

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I love the whole concept of canning, but more often than not I'll opt for low-heat and a deep freeze to preserve my summer plum tomatoes.

BLT Bread Salad with Creamy Buttermilk Dressing

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This salad brings together all the best of a BLT in a salad: crisp lettuce, salty bacon, juicy tomatoes and a tangy stand-in for mayo with buttermilk dressing . . . not even the bread is left out.

Open-Faced Avocado Tomato Sandwich

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Tomatoes and avocados are a classic summer pairing. Our Avocado Tomato Sandwich brings them exemplifies how enjoyable simple, fresh food can be.

Mahogany Grilled Chicken

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To me there's something beguiling about a bronzed chicken leg fresh off the grill, and these most certainly fit that bill. Serve with fresh, creamy (easy) Romaine Slaw for a nice contrast of tastes and textures.