You can make this salad with any cooked chicken, but for your summertime kitchen, use chicken breasts and poach them.

Serve this ancient staple wherever you’d use couscous, and you’ll get a meal with more protein and fiber than semolina could provide.

Cooking quinoa so that it’s light and fluffy like couscous is a great trick to learn.

Students of Moroccan cuisine will tell you that olives don’t belong in a chicken stew with prunes, but if you love that sweet-briny balancing act, feel free to add them....

Working with this winter squash isn’t as intimidating as it seems: Our executive food editor has come up with a quick workaround to a classic Italian dish.

If you are a fan of pumpkin-stuffed ravioli with sage butter—an Italian classic—think of the pasta dish below as its less-demanding cousin.

Growing up, our executive food editor knew nothing of collard greens and ham hocks. Then she had a revelation.

This take on hoppin’ John—a traditional favorite from the Lowcountry of South Carolina and Gerogia—is our idea of easy.

Need a sure-fire hit for the holidays? This easy, full-flavored mushroom lasagne will impress both your vegetarian and meat-eating guests.

If you’re looking for a lasagne that can play the lead as a vegetarian main dish or a supporting role to a meaty roast, this is it.