TweetFrom Jon Garrison, owner of Lilly’s Pizza. Recipe tester’s notes: Garrison would not share recipes for Lilly’s tomato sauce or the secret spice blend, which are both added to the chili. If any obsessive Lilly’s fans figure it out, please send us a note. 1 tablespoon oil, like canola or vegetable 1 pound ground beef 6 ounces brown ale, like Newcastle 2 ounces beef base or beef stock 3/4 cup diced yellow onion 1 1/4 cups diced green pepper 1 (11-ounce) can sweet corn kernels 1 minced jalapeno, seeds, stem and ribs removed 1 stick celery, diced 1 1/2 teaspoons ground cumin 1 tablespoon chiliRead More →

Tweet  From David Benjamin, former chef and co-owner of Vera Luce Farm near Hillsborough. He recommends using Sicilian eggplant for this dish. If you use jarred sauce, don’t add the 1/4 teaspoon salt. 4 pounds eggplant, trimmed 1 1/2 tablespoons, plus 1/4 teaspoon kosher salt, divided, plus additional for layering 2 tablespoons olive oil 2 cups diced yellow onion 4 cups (32 ounces) tomato sauce 3 cups white rice flour, divided 5 eggs 1 cup grated Pecorino Romano cheese 1 pound fresh mozzarella, thinly sliced 2-3 cups cooking oil, such as canola or grapeseed 5 ounces grated Parmesan cheese Chopped fresh basil, optional garnish SliceRead More →