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If you've always thought you needed hours to make a luxuriously silky puréed vegetable soup, well, this recipe is here to say you don't! 

There will be lots of delicious pan juices in the baking dish when the chicken is done, which is a great reason to serve this with rice, mashed potatoes, or a batch of polenta.

Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving.

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Getting your chicken super juicy on the inside and extra crispy on the outside requires one simple tool (that’s the brick part) and a few helpful techniques.

No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here.

Quick cooking, not-too-expensive, and super satisfying, salmon fillets are a weeknight dinner slam dunk—and our go-to method for making them is pretty much un-mess-up-able.

Texas toast is the perfect vehicle for this stacked sandwich. Toasting the bread with Heinz® mayonnaise gives it a crisp outside and leaves it just soft enough on the inside that it can hold all the ingredients inside.

This black bean soup is seasoned with a heavy hand. If you are salt- or spice-averse, decrease the amount of salt to 1½ tsp. and use 1 chipotle chile with 1 tsp. adobo sauce instead.

Here's how to convince kids to eat mushrooms and kale for dinner.

Kedgeree often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.

The quickest, most fuss-free and delicious meatball recipe that ever was or will be.

The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

This Polish hunter’s stew features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

Worried you won't have enough leftovers for next-day sandwiches? Rather not bother with a giant turkey? The bone-in breast is your ticket.

Simmering a rotisserie bird with a handful of aromatics and ‘shroom stems beats boxed chicken stock any day.

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.

Think of this effortless dish as a vehicle for peppery arugula—one of those rare salad greens we also dig when hot.

Why make a marinade and a dressing when you can make one tangy, spicy-sweet sauce that works as both?

Few ingredients have such a stellar deliciousness-to-affordability ratio, and the best part about starting a soup with dried beans is that they create their own incredibly savory broth as they cook.

Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.

These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.

This simple, big-flavor chicken thigh dish is a great intro to the fundamentals of braising—once you've got the method down, you can braise just about anything.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.