These 20 dump-and-go meals take the guesswork out of cooking, letting you enjoy easy, satisfying dinners every night.

And, of course, you’re respecting the rotisserie chicken, famously a loss leader for markets like Costco, which makes it a ...

Readers share their cost-cutting shopping and cooking tips; I share five budget-friendly recipes to put on repeat.

These 14 Crockpot Chicken Recipes are the best quick dinner ideas for healthy chicken recipes! These crockpot meals are all easy quick dinner ideas and are absolute lifesavers when it comes to freeing ...

Roast until the chicken is cooked through and registers 165°F on an instant-read thermometer inserted into the thickest part of a thigh, about 15 minutes. Transfer the chicken to a platter to rest.

big heart and a love letter to rice, dates and everything in between (Quadrille) 2. Mix together all the ground spices and ground black lime in a small bowl. Marinate the chicken thighs by adding ...

then top with all the chicken thighs, skin-side down. Top evenly with the remaining potato mixture, then spoon over half the saffron water. Now top with the rice and aromatics, without compressing ...

Below, I make my mom's chicken curry - a staple on our Eid lunch table - adapted to cook within 15 minutes in the instant pot, for a speedy but still well ... Serve with fluffy, white rice and enjoy.

In this weeknight-friendly dinner, orange segments and zest brighten a pilaf-like dish of cauliflower rice ... until the chicken is cooked through and registers 165 degrees on an instant-read ...

This comforting dish combines chicken pot pie ... chicken thighs until flavorful and done. Mushrooms and shallots round out the curry, which is great served over a bed of warm rice.

My one pot chicken and rice is as easy to make as it sounds — and isn’t lacking in flavor, either! I season then sear bone-in, skin-on chicken thighs before adding a few other simple ingredients to ...

Add the chopped olives to the pot and mix them into the rice. Nestle the chicken thighs, skin-side up, into the rice so the meat is buried in the sauce but the skin is above the surface.