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There's always leftover chipotle in adobo sauce, but throwing them away is a shame. Here's how to use up the rest of that spicy, smoky can of goodness.

Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.) 

So you just ate a a delicious slice of panettone. Congratulations! Now you need to figure out what to do with the rest of it. 

Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin. Three huge bunches of kale (and/or chard) get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and sent into a hot oven, where they sizzle and shrink. 

All of your chocolate questions, answered. 

Here's the cookie to bake when you want to impress your friends at the cookie swap but you're not about to spend hours cutting out reindeers and piping royal icing. 

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.

They're easy enough to add on to your menu—no matter how carefully orchestrated (or beautifully improvised) it is. 

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

Hash can be good—let me prove it. 

The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

Not, like, a person who is part-mushroom—but a person who cooks, eats, and enjoys mushrooms. 

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

Incorporating Cheez-Its into the dough results in a toasty, buttery flavor that your friends will be able to identify as deliciousness, but not necessarily as cheesiness. (Trust us, we did a blind taste-test!)

Best eaten alone. On the couch. While watching a movie you've already seen.

Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.)

Yeah, we're nuts for nuts.

Every bagel deserves a second chance.

You've got options.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

You know the tub of little garlic cubes that might be sitting in your fridge right now? Yeah, we have some thoughts.