Chinese Chicken Salad

Chinese chicken salad combines chilled shredded chicken, mixed greens, carrots, bell pepper, mandarin oranges, and nuts with a sesame-ginger dressing. Expect a crisp, colorful salad with sweet citrus and a savory finish.

Chinese chicken salad combines chilled shredded chicken, mixed greens, carrots, bell pepper, mandarin oranges, and nuts with a sesame-ginger dressing. Expect a crisp, colorful salad with sweet citrus and a savory finish.

Red wine beef stew braises chuck with onion, garlic, tomato paste, thyme, rosemary, and bay leaves, then adds carrots and potatoes near the finish. This one-pot version makes six portions with tender meat and an aromatic, lightly reduced broth.

Homestyle beef stew simmers beef, carrots, potatoes, onion, and thyme in a tomato-seasoned beef broth. This straightforward stovetop version makes six portions and has a light, spoonable broth rather than a flour-thickened gravy.

Baked meatballs combine ground beef with breadcrumbs, Parmesan, parsley, egg, and garlic, then cook on a sheet pan at 400°F. This recipe makes twenty medium meatballs, enough for four portions of five.

Chicken enchilada casserole layers corn tortillas with chicken, peppers, green chiles, cream cheese, sour cream, enchilada sauce, and cheddar. This large recipe makes eight generous portions across two baking dishes.

Taco lasagna layers seasoned ground beef, black beans, corn, and tomatoes between flour tortillas with cheddar, Monterey Jack, and sour cream. It is a Tex-Mex baked casserole that cuts into six hearty portions.

Thai grilled chicken in this simple version uses boneless thighs marinated with soy sauce, fish sauce, lime, brown sugar, garlic, coriander, and cumin. The finished chicken has a savory-sweet surface with lightly charred edges.

Pan-banging chocolate chip cookies are oversized butter cookies with rippled edges, soft centers, and chopped bittersweet chocolate. Briefly lifting and tapping the hot baking sheet during baking creates their crinkled shape.

Homemade lemon bars have a buttery shortbread base and a thin, sweet-tart lemon custard made with eggs, fresh juice, and zest. This nine-inch square pan makes nine generous bars with a light powdered sugar finish.

Vietnamese chicken salad combines shredded cooked chicken, Napa cabbage, carrots, mint, and cilantro with a tangy lime and fish sauce dressing. Chopped peanuts finish this crisp, herb-filled salad, which makes four substantial portions.