Like most home cooks, my dad has a reliable, if predictable, list of recipes from which to choose on the nights he makes dinner. If you see him in the kitchen on a weeknight, it's likely going to be chicken noodle soup — made with thick, dried egg noodles and no celery — or pizza made using Boboli crust, shredded mozzarella and spicy Italian sausage. Maybe oven-baked chicken with steamed broccoli or baked spaghetti, like his mom used to make.
But if it's the weekend, especially if the weather indicates that our corner of the world is finally lurching into autumn after stalling out in the summer heat, nine times out of 10 he's making white chicken chili.
