size =gallery 
size =gallery 
size =gallery 
size =gallery 
size =gallery 
size =gallery 
Veggie Chili
“Chili is definitely something I make for myself at home. It’s comforting to eat, but it’s also a dish that is easy to cook in a big pot and share,” says David Nayfeld, chef at San Francisco hot spot Che Fico. Serve Nayfeld's Brown Butter Maple Cornbread alongside.
Recipe: Veggie Chili Brown Butter Maple Cornbread
Make this for a crowd or eat it mid-Netflix binge in your coziest pair of pajama pants—we won’t judge. Try it alongside Veggie Chili and topped with spicy Jalapeño Butter. Recipe: Brown Butter Maple Cornbread
Jalapeño Butter
This recipe makes about 1 cup of butter–it’s great with the Brown Butter Maple Cornbread.
Shishitos with Spicy Ranch
Plain and simple: These snackable green peppers are a crowd-pleasing way to add a vegetable to the mix of an otherwise decadent spread. Recipe: Shishitos with Spicy Ranch
Grilled Wings with Agrodolce
Don’t underestimate the power of a good wing, especially this sticky-sweet version. For a crowd, double or triple the recipe. Recipe: Grilled Wings with Agrodolce
Walnut Bourbon Chocolate Pie
Pastry chef Angela Pinkerton is Che Fico’s not-so-secret weapon. Eating a Pinkerton pastry, like this luscious pie, is a rite of passage in the city. This recipe makes one 9-in. pie. Recipe: Walnut Bourbon Chocolate Pie
