NYT Cooking: This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Mexican Chicken Casserole - 3 chicken breasts, diced (abt. 2 c)....1 c. salsa...1/2 c. cream cheese...1/2 (4 oz.) can diced green chiles (or use the whole can if you want a little more kick)...1/2 (15 oz.) can black beans...1 c. sour cream...1 tomato, diced...2 green onions, sliced...2 c. shredded cheddar-jack cheese...1 c. crushed tortilla chips