Soup

You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal. ...read more

The rich, saucy filling for these tacos gets its velvety texture from prepared corn and poblano chowder. We’ve kept the add-ins pared down for recipe-prep ease, but you can always pile on favorite extras, such as sour cream, green onions, prepared salsa, and hot sauce. ...read more

Butternut squash soup plumps barley to a creamy consistency and infuses it with flavor as it cooks. Finely chopped vegetables cook in the same amount of time as the barley, for a one-pot meal that’s ready in about 20 minutes. ...read more

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 ...read more

Pale-green Romanesco broccoli and black rice give this dish a gorgeous color contrast, but you could also use white or brown rice and cauliflower or broccoli florets. ...read more

We’ve lightened up Welsh rarebit, a hearty fork-and-knife hot sandwich, by making it with prepared butternut squash soup and adding leeks, which are the emblem of Wales. The result is hearty pub fare that you won’t feel guilty tucking into. ...read more

A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer. ...read more

Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form. ...read more

This easy, one-skillet supper gets its Southwestern kick from prepared picante sauce and pickled jalapeños. Adjust the heat of the final dish by choosing a spicier or milder picante sauce and increasing or decreasing the pickled jalapeños. Serve in large bowls with soup spoons, ...read more

Mild goat cheese lends a sophisticated tang to this creamy, orange-hued sauce. Tossed with tiny green peas, toasted pine nuts, and festive bow ties (it&39;s fabulous with fettuccine and gnocchi too), the resulting dish is wonderfully easy and original. If you&39;re not a fan of ...read more

Using a microwave speeds up the cooking time of risotto and eliminates the constant stirring. (The recipe was tested in a 1,000-watt microwave oven, so cooking time may need to be adjusted if your microwave has a lower wattage.) Be sure to cover the casserole each time it goes ...read more

The secret ingredient in this spin on classic chicken divan is creamy, woodsy portobello mushroom soup. Cutting the puff pastry into equal portions before baking makes serving really easy. Asparagus can replace the broccoli, if desired. ...read more

This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes. ...read more

“Hotdish” is the term used for casseroles in Minnesota, where wild rice is the official state grain. Just the right amount of vegan sour cream is blended in for a comforting entrée that’s both light and satisfying. ...read more

A can of split pea soup is the secret binding ingredient that also gives these patties a protein boost. ...read more

Prepared creamy soups like butternut squash, corn, and potato-leek make great bases for hearty stews that sneak an extra veggie serving past picky eaters. ...read more

An elegant twist on traditional potato salad, this cold dish is entirely cholesterol-free. Be sure to cut the yams and potatoes into same-sized pieces. ...read more

These are delightful burgers, Crescent Dragonwagon writes: firm-textured, mild and pleasing, with a base of spinach and split peas, reminiscent of a nonspicy falafel. They are simple and they satisfy, especially when put on a nice bun with tomato and a dressing. To make a vegan ...read more

A delicious mix of color, flavor and texture. ...read more

This tasty dish offers a delightful balance of flavor and texture. ...read more

If using frozen, shelled edamame, precook 1 1/4 cups according to package directions. One ounce of dried shiitake mushrooms equals four ounces of fresh shiitake mushrooms. ...read more

Instant ramen noodles (the kind you find in soup packets) add an appealing crunch to this distinctive cole slaw. Since they are precooked, you don’t need to boil them before using in a salad, but toasting will enhance their flavor. For best results, do not substitute low-fat ...read more