These hearty sandwiches, which taste good hot or cold, are great options for busy weeknights when dining times are different for everyone in the family.
Tostadas are a tasty alternative to tacos—with the same satisfying flavors. Serve with your favorite salsa and hot sauce.
Oeufs cocotte (baked eggs in ramekins) are a comfort-food favorite in France. Here, we’ve improved on the idea by adding a bed of potatoes and mushrooms that turns the homey dish into a hearty meal.
Equal parts quinoa, millet, and amaranth yield a rich, creamy hot cereal that has endless possibilities.
Think of these rolls as noodle-wrapped salads with a dressing for dipping.
Chow fun is the Chinese name for rice noodles. We’ve called for fresh noodles here, but if you can’t find them, substitute dried rice stick noodles and prepare according to package directions. The noodles soak up the sauce quickly, so serve immediately.
The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.
Turn this Korean street-food snack into a full meal by serving the pancake wedge on a bed of sautéed spinach and topping it with a freshly poached egg and squirt of sriracha.
Thin rice vermicelli noodles are piled atop a saucy eggplant stir-fry so they retain their tender, fluffy texture and don’t get weighed down by the sauce. Serve this dish with lime wedges and your favorite hot sauce.
With a lightly crunchy, granola-like layer on top and a doughy, coconut-saturated center, this baked oatmeal is hearty and comforting.
The blended goat cheese filling for this quiche turns light and soufflé-like when baked. If you’re not an artichoke lover, feel free to use other cooked vegetables.
Forget casseroles! Condensed cream of mushroom soup gets an elegant makeover in this easy-to-assemble pie. If you’re looking to get ahead and save money, buy sliced and boxed mushrooms when they go on sale; then make the filling, freeze it, and whip up the quiche when you’re ready.