That said, there’s something about the cooler months that makes a big simmering pot feel especially right. I’ve been developing soup and stew recipes on this blog for over a decade now, and this roundup is my go-to list of the best soup recipes I keep coming back to, from easy chicken soups to slow cooker and Instant Pot stews that do most of the work while you go about your day. Grab a big spoon and let’s get into it!

Craveable Chicken Soups and Stews

Chicken soup recipes are the ultimate comfort food, and for good reason. Chicken is affordable, versatile, and takes on whatever flavor direction you send it in. These four chicken soups range from an old-fashioned bowl of chicken noodle soup to a spicy, creamy poblano version, so there’s something here for everyone, no matter what you’re craving.

4.50 from 2 votes

Best Chicken Noodle Soup

This is the classic chicken noodle soup recipe you grew up on, made with browned chicken thighs, carrots, celery, and extra-wide egg noodles. My favorite part? Using homemade chicken stock instead of store-bought. It's a simple swap that takes this from good to the best chicken noodle soup you've ever made.

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5 from 1 vote

Chicken and Sausage Gumbo

Made with juicy chicken thighs, smoky andouille sausage, and the holy trinity of Cajun cooking (onions, celery, and green bell pepper), this gumbo is so hearty and flavorful. The deep, dark roux is worth the extra hour of cooking, and the file powder is worth seeking out for the rich flavor it adds. This is Southern comfort food at its finest.

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4.77 from 26 votes

Creamy Chicken Poblano Soup

This chicken soup recipe was originally developed for a Bon Appétit test kitchen segment, and it's easy to see why it's a reader favorite with a nearly perfect rating. Roasting the poblano peppers over an open flame gives this soup a smoky depth you won't get any other way, and shredded rotisserie chicken makes it a breeze to pull together.

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5 from 2 votes

Lemon Chicken and Rice Soup

Bright, fresh lemon juice cuts through the richness of shredded chicken and creamy arborio rice in this cozy soup recipe. It's an easy meal that practically makes itself. Just simmer everything in one pot and let the flavors build.

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Hearty Meat Soups and Stews

When you want something that eats like a full meal, these hearty soup and stew recipes deliver. From a curry-spiked meatball stew to a spicy sausage and gnocchi soup, this group leans into deep, slow-built flavor and big, satisfying bites.

5 from 1 vote

Beef Barley and Cabbage Soup

Nutty pearl barley and hearty ground beef make this soup recipe more filling than your average vegetable soup. Sliced cabbage melts into the broth for natural sweetness and body. It's a one-pot, craveable soup that simmers for about an hour and comes together with pantry staples.

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5 from 1 vote

Curry Meatballs and Kale Stew

Made with paleo-friendly curried beef meatballs simmered in a creamy coconut-and-chicken-broth stock, this soup is equal parts comforting and exciting. Wilted kale adds the perfect pop of green to this hearty stew recipe.

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5 from 1 vote

Turkey Vegetable Soup

A lighter, vegetable-forward turkey soup recipe that's especially handy for using up leftover turkey after the holidays. Butternut squash, carrots, celery, and kale simmer alongside shredded turkey and small pasta shells for a soup that's just as nourishing as it is comforting.

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4.50 from 4 votes

Sausage Gnocchi Soup

Spicy Italian sausage, chewy gnocchi, and wilty kale simmer in an Italian-seasoned tomato broth. Low-and-slow is the key to this rich and flavorful soup—perfect served with some cheesy garlic bread.

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Set-and-Forget Crockpot and Instant Pot Soups and Stews

Some of the best crockpot and Instant Pot soup recipes require little more than a quick chop and a walk-away. These four hearty soup recipes are proof that convenient cooking methods don’t mean sacrificing flavor.

5 from 3 votes

Slow Cooker Split Pea Soup with Ham

A smoked ham hock gives this split pea soup incredible depth of flavor without being overpowering, and the crockpot does all the work over 7-8 hours. It's a dump-and-go slow cooker soup recipe that turns out thick, hearty, and deeply comforting every time.

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4 from 1 vote

Crockpot Corn Chowder

Sweet corn, tender potato chunks, and smoky bacon simmer together in a rich, cream-based broth for a chowder that's just as thick and satisfying as any stovetop version. Let it cook all day in the slow cooker, then finish with butter and half-and-half right before serving.

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4.67 from 12 votes

Instant Pot Taiwanese Beef Noodle Soup (牛肉麵)

Blanched beef shanks pressure cook with warm spices, Shaoxing wine, and vegetables to create a savory and spicy soup. Served over chewy Asian noodles, this is one of the best quick and easy beef soup recipes for cold nights.

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4.74 from 26 votes

Instant Pot Curried Coconut Lentil Soup

Red split lentils simmer with curry powder, ginger, and full-fat coconut milk for a vibrant, creamy lentil soup recipe that comes together almost entirely hands-off in the Instant Pot. It's one of the most requested vegetarian soup recipes on the blog, and it's easy to see why.

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Vegetarian and Vegan Bowls

These vegetarian and vegan soup and stew recipes prove that meatless doesn’t mean less satisfying. Between beans and hearty vegetables, each of these bowls is a complete, nourishing meal on its own.

5 from 1 vote

Cozy Vegan White Bean Soup

Potatoes, cannellini beans, butternut squash, and kale come together in a soup that's blended partway for a creamy texture without any dairy at all. A finishing squeeze of fresh lemon juice brightens every spoonful of this cold-weather vegan soup recipe.

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5 from 1 vote

Mexican Vegetable and Bean Tortilla Soup

Bland isn't a word this soup recipe has ever heard of! Packed with chipotle peppers, corn, carrots, zucchini, butternut squash, and tomatoes, it's so hearty, you won't miss the meat. White beans and kale round out the bowl, and every bite is so delicious topped with homemade tortilla strips and avocado.

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4.44 from 91 votes

Nourishing Pumpkin Wild Rice Soup (Vegan)

Pumpkin puree gives this vegan soup recipe a naturally creamy texture without any dairy, while wild rice, cannellini beans, and butternut squash make it hearty enough to be dinner. It's an ideal fall soup recipe, though there's truly no wrong time of year to make it.

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Whichever of these soup and stew recipes you start with, I hope they bring the same cozy comfort to your table that they’ve brought to mine over the years. If you make one, I’d love to hear about it. Leave a rating and comment on the recipe post!

Copycat Costco Rice Krispie Cookies

If you’ve wandered through the bakery section of Costco recently, you’ve probably seen the Kirkland Signature Marshmallow Crispy Cookies. They blew up all over social media in summer 2025, and for good reason: they taste like a cookie and a cereal bar had a baby. My homemade version gives you that same crispy-gone-gooey texture, minus the drive to the warehouse.

Part of what makes this cookie so good is the sugar combo. Using both granulated and brown sugar instead of just one or the other creates a base that’s closer to a chocolate chip cookie. The granulated sugar gives you crispy edges and a great spread, while the molasses in the brown sugar adds moisture, chew, and a deeper caramel flavor. It’s the same reason my cinnamon brown sugar cookies are so soft and rich.

How to Make Marshmallow Crispy Cookies

The dough for these cookies comes together just like a classic chocolate chip cookie, with a couple of fun mix-ins at the end. Whisk your dry ingredients (flour, salt, baking soda, baking powder, and cornstarch) together in one bowl. In a separate bowl, cream the butter and both sugars until light and fluffy, then beat in the vanilla bean paste and egg.

Add the dry ingredients to the wet in 2–3 batches, then fold in the crispy rice cereal and mini marshmallows by hand, taking care not to crush them. Chill the dough for 30 minutes (don’t skip this step, or your cookies will turn out thin and lacy!), then scoop and bake. They should look done on the edges, but still quite soft in the center; they’ll continue to firm up as they cool.

Swaps and Substitutions

While I think these cookies are perfect as is, there are a few small adjustments you can make to suit your personal preferences and what you have on hand:

• Brown the Butter: For a deeper, nuttier flavor, brown the butter and let it cool to room temperature before creaming it with the sugar. You’ll want to add an extra tablespoon or so to make up for evaporation.
• Use Unsalted Butter: If you swap in unsalted butter, be sure to add an extra pinch (about ⅛ teaspoon) of salt to the recipe.
• Add Chocolate Chips: Fold in ½ cup of mini chocolate chips along with the cereal and marshmallows for more of a s’mores-adjacent spin.
• Use Full-Sized Marshmallows: Chop larger marshmallows into quarters to distribute them evenly into the dough if you can’t find minis.
• Swap the Vanilla: Pure vanilla extract works as a 1:1 substitute for the vanilla bean paste.

Storage and Freezing Instructions

Store leftover marshmallow crispy cookies in an airtight container at room temperature for up to 4 days. Keep in mind that the cereal will continue to soften as they sit. To freeze, place cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag to store for up to 2 months. Let thaw at room temperature for 1–2 hours, or microwave for 10–15 seconds to get the marshmallows nice and gooey.

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Marshmallow Crispy Cookies

Crispy rice cereal and mini marshmallows get folded into a buttery brown sugar dough, so every bite has that signature snap, crackle, pop—plus soft, gooey pockets of melted marshmallow. If you’ve had the Costco marshmallow crispy cookie, these will look (and taste) very familiar.

Course Desserts

Cuisine American

Keyword costco marshmallow cookies, marshmallow crispy cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Chill time 30 minutes minutes

Total Time 56 minutes minutes

Servings 18 cookies

Calories 127kcal

Author Julie Chiou

Equipment

• Hand mixer
• Stand mixer
• Cookie scoop
• Large rimmed baking sheet

Ingredients

• 1 ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon cornstarch
• ½ cup salted butter room temperature
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 ½ teaspoons vanilla bean paste
• 1 large egg room temperature
• 1 ½ cups crispy rice cereal
• ⅔ cup mini marshmallows

US Customary – Metric

Instructions

• In a medium bowl, add all the dry ingredients and whisk to incorporate thoroughly.
  1 ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon cornstarch
• In a large bowl with an electric hand mixer or bowl of a stand mixer, cream butter and sugars together until light and fluffy. Add the vanilla bean paste then beat in the egg.
  ½ cup salted butter, ½ cup granulated sugar, ¼ cup packed light brown sugar, 1 ½ teaspoons vanilla bean paste, 1 large egg
• Add in the dry ingredients in 2-3 separate batches, making sure to scrape down the sides of your bowl with each addition. You want to mix until there are no more flour streaks. Do not overmix.
• Fold in crispy rice cereal and mini marshmallows.
  1 ½ cups crispy rice cereal, ⅔ cup mini marshmallows
• Place the bowl in the refrigerator to chill for 30 minutes.
• Preheat the oven to 350 °F (177 °C) and line a large metal baking sheet with parchment paper or silicone baking mat.
• Using a 2 tablespoon cookie scoop, scoop cookie dough and form into a ball and place each cookie dough ball about 2 inches apart on the prepared baking sheet.
• Bake on the middle rack for 10-11 minutes or until the edges are golden brown. Immediately remove from the oven and allow to cool on the baking sheet until they’re set. Carefully transfer to a wire baking rack to cool completely.

Notes

Note: if your cookies spread too much and look misshapen, when you take the cookies out of the oven, place the opening of the glass cup around the cookie and shake it around to form perfect circles.

Nutrition

Serving: 1cookie (31 grams) | Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 148mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 10g

Photographs by Meg McKeehan Photography

Below, I’ve rounded up some of my favorite easy one-pan meals and one-pot dinner ideas, organized by category so you can find exactly what you’re craving, whether that’s a comforting bowl of pasta, a quick skillet chicken dinner, or a cozy pot of soup. These are the recipes I come back to again and again because they deliver big flavor without a big cleanup.

One-Pan Chicken Dinners

Chicken is a weeknight workhorse, and these one-pan chicken recipes make the most of it. Searing, saucing, and simmering all happen in the same skillet for maximum flavor and minimum cleanup.

4.15 from 7 votes

Marry Me Chicken

Seared chicken breasts simmer in a creamy sun-dried tomato and Parmesan sauce that's so good, it earned this dish its name. It's one of the most requested chicken dinners on the blog, and it's easy to see why once you take that first bite.

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4 from 2 votes

Creamy Mushroom Chicken

Golden seared chicken breasts swim in a rich, creamy mushroom sauce. Lightened up with a splash of Riesling and a few sprigs of fresh thyme, this one's for all my fellow mushroom lovers.

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4.53 from 137 votes

Fig Glazed Skillet Chicken

Sweet, sticky fig glaze meets savory rosemary in this unexpected but utterly craveable one-pan chicken recipe. It's an easy way to make a Tuesday dinner feel a little more special.

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One-Pot Pasta Dinners

Pasta dishes might be the ultimate one-pot meals. Noodles cook right in the sauce (or alongside it), soaking up flavor as they go, so you skip the extra pot of boiling water altogether.

3.50 from 2 votes

Linguine and Clam Sauce

This seafood pasta comes together in just 20 minutes, with a garlicky white wine sauce that clings to every strand of linguine. It's proof that an elegant, date-night-worthy dinner can absolutely be pasta.

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4.88 from 8 votes

Basil Pesto Chicken Pasta

This is one of my go-to easy one-pan meals when I want something bright and herby. Tender chicken, broccoli, and sundried tomatoes are tossed with orecchiette and a vibrant basil pesto for a well-rounded, veggie-packed meal.

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5 from 3 votes

One Pot Taco Spaghetti

Taco night and pasta night finally join forces! Everything, including the noodles, cooks right in the same pot, so all that taco-seasoned flavor gets soaked up by the spaghetti as it simmers.

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Takeout Fake-Outs and Global Stir-Fries

If you love the flavors of your favorite takeout spot, these one-pot and one-pan meals prove you can recreate that magic at home in a single pan. This is one of my favorite categories to cook from because the flavors are always bold and the cleanup is always minimal.

No ratings yet

Spam Fried Rice

A nostalgic, satisfying fried rice studded with diced Spam, peas, carrots, and corn—all cooked in a single skillet in about 30 minutes. This one always brings me right back to childhood.

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5 from 1 vote

Thai Green Curry Chicken and Rice Bowl

A fragrant, coconutty curry loaded with tender chicken and vegetables, served over rice for a complete one-pot dinner with bold, craveable flavor in just 30 minutes.

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5 from 1 vote

Fajita Shrimp Bowls

Juicy shrimp and colorful bell peppers cook together in one pan with fajita seasoning, then get piled over rice for a quick, healthy meal that's ready in 25 minutes.

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One-Pot Ground Beef Dinners

Ground beef is one of the easiest ways to build a fast, satisfying one-pot meal, and these recipes put a fresh spin on classic combinations.

4.67 from 6 votes

Ground Beef and Orzo

Orzo brings a risotto-like creaminess to this cozy recipe, simmering right alongside seasoned ground beef in a rich tomato base until every bit of liquid is absorbed.

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5 from 6 votes

Ground Beef and Broccoli

A budget-friendly twist on the classic beef and broccoli takeout order, this ground beef recipe uses everyday pantry staples to build a savory, garlicky sauce that coats everything beautifully.

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5 from 11 votes

Middle Eastern Inspired Ground Beef Bowls

Warmly spiced ground beef comes together with fresh, bright toppings in this dinner bowl. It's a great way to switch up your usual ground beef rotation with a completely different flavor profile, and it's ready in just 25 minutes. I love it topped with creamy garlic hummus!

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One-Pot Soups and Chilis

When the weather turns cooler—or you just want something warm and hearty—a big pot of soup or chili is hard to beat. These are some of my favorite one-pot soup recipes for feeding a crowd or stocking the freezer.

5 from 3 votes

Ground Turkey White Bean Chili

A lighter take on classic chili, this one-pot meal is loaded with white beans, corn, and warming spices, and it's ready in about 40 minutes.

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5 from 1 vote

Beef Barley and Cabbage Soup

This is old-fashioned comfort in a bowl. Hearty ground beef simmers low and slow with tender barley and cabbage until everything is fork-tender, making this one of the coziest soup recipes for a chilly night in.

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4.67 from 6 votes

Southwest Chicken Chili

This chili is packed with hearty beans, tender shredded chicken, and smoky southwestern spices, all simmered together in a single pot for an easy meal that reheats beautifully. Made even easier with rotisserie chicken!

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Tips for Successful One-Pot and One-Pan Cooking

• Choose the right pan. A large, deep skillet or Dutch oven gives you room to sear, simmer, and stir without overcrowding. Overcrowding is the biggest culprit behind unevenly cooked one-pan meals.
• Prep your ingredients before you start cooking. Having everything chopped, measured, and within arm’s reach (a mise en place) makes all the difference once the pan is hot and things start moving quickly.

I hope this roundup makes your weeknight dinner planning a little easier! Whether you’re in the mood for a comforting pasta, a spicy chili, or a quick stir-fry, these one-pan and one-pot meals are here to fit the night you’re having—and the dishes will thank you for it.

These Crispy Zucchini Fritters Are The Perfect Summertime Side

I first started making these years ago when I had leftover zucchini from my oven-baked zucchini chips. I’ve heard them called cakes, fritters, and patties. But regardless of their “proper” name, they’re all the same idea: shredded zucchini bound together with egg, cheese, and breadcrumbs, then pan-fried until golden brown and crispy.

This is such an easy way to get more veggies on the table, and it comes together fast with pantry staples. It’s great as a snack, a side dish, or even a light main with a salad on the side. 

How to Make Zucchini Cakes

Once your zucchini is well-drained, this recipe comes together quickly. Combine the zucchini with Parmesan, garlic powder, eggs, Panko breadcrumbs, a little flour, and salt and pepper. Mix until everything binds together, then scoop out even portions (a ¼-cup measuring cup works great here for keeping the size consistent) and flatten each one into a patty. Heat a thin layer of oil over medium, and pan-fry in batches until golden brown and crispy, flipping once halfway through.

Alternative Cooking Methods

While I love a classic fry, you can also air fry, bake, or grill these zucchini cakes:

• Air Fryer: Arrange the patties in a single layer, spray both sides lightly with oil, and air fry at 375°F for about 10–12 minutes, flipping halfway through.
• Oven: Bake on a parchment-lined baking sheet at 425°F for about 20–25 minutes, flipping halfway through. They won’t get as crispy as pan- or air-frying, but this method is great for making a big batch.
• Grill: Use a well-oiled grill basket or cast iron pan, set your grill to medium heat, and grill for 4–5 minutes per side. I use this method for my grilled corn fritters, and it adds a nice smoky flavor. The patties are delicate, though, so handle them gently when flipping.

Serving Suggestions

These zucchini fritters are great as an appetizer or a side dish. Here are a few of my favorite ways to serve them:

• Warm with ranch dressing, tzatziki, or sour cream for dipping
• Alongside turkey zucchini meatballs, grilled BBQ chicken, or blackened cod for a healthy dinner
• Topped with a fried egg and a simple arugula salad for an easy breakfast
• With a spoonful of pickled red onions on top as a snack

Storage and Freezing Instructions

Store leftover zucchini cakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in a 350°F oven or air fryer for 5–7 minutes to re-crisp them. Add a few extra minutes if reheating from frozen.

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Zucchini Cakes

Made with fresh zucchini, panko bread crumbs, parmesan cheese, and a touch of spice! These easy veggie appetizers are healthy and always a hit!

Course Appetizer

Cuisine American

Keyword zucchini cakes recipe, zucchini fritters

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 fritters

Calories 98kcal

Author Julie Chiou

Ingredients

• 1 pound zucchini
• ⅔ cup grated parmesan cheese
• 1 ½ teaspoons garlic powder
• 2 eggs
• 2 ½ cups panko breadcrumbs
• 3 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon cracked black pepper

Instructions

• Grate your zucchini into a large bowl. Salt the shredded zucchini with a healthy sprinkle of salt. Allow to sit for 10 minutes.
  1 pound zucchini
• Squeeze out excess water from your shredded zucchini and place zucchini back into the large bowl.
• Reserve ½ cup of panko breadcrumbs in a separate small bowl.
  ½ cups panko breadcrumbs
• Combine the remaining ingredients and seasonings together in the large bowl with the zucchini.
  ⅔ cup grated parmesan cheese, 1 ½ teaspoons garlic powder, 2 eggs, 2 cups panko breadcrumbs, 3 tablespoons all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon cracked black pepper
• Using a ¼ cup measuring cup, form the patties by gently flattening it out onto a baking sheet or plate.
• In a skillet, add a thin layer of avocado oil and turn the heat to medium high.
• Once the oil is hot, take 2-3 patties and gently coat both sides of the patty into the small bowl of reserved panko breadcrumbs. Place the patties into the skillet. Cook for 2-3 minutes on both sides, making sure they're browned and crispy on the exterior.
• Serve and enjoy! You can dip these with ranch dressing or your favorite dipping sauce.

Nutrition

Serving: 1fritter (66 grams) | Calories: 98kcal | Carbohydrates: 13g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 396mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g

Photographs by Meg McKeehan Photography

A Copycat Costco Quinoa Salad Worth Making at Home

The Costco grain and celery salad is one I pick up almost every time I see it in the cooler section. It’s got that perfect combination of crunchy vegetables, chewy quinoa, sweet dried cranberries, and a tangy dressing that makes it impossible to stop eating straight out of the container. The problem? It disappears fast, and it’s not always in stock.

So, I set out to recreate it at home using simple, easy-to-find ingredients. This vegan quinoa chickpea salad hits all the same notes as the Kirkland version: crunchy, hearty, sweet, and nutty, all tied together with an apple cider vinaigrette. It makes a filling meal all on its own, or an easy side dish for just about anything you’re grilling this summer.

If you’re into quinoa salads, this one joins the ranks of my Nutty Spinach and Quinoa Salad and 15-Minute Spinach Pesto Quinoa Bowl as one of my regular lunches.

How to Make Quinoa and Celery Salad

This is very much a chop-and-toss situation, which is exactly why I love it for meal prep. While your quinoa cooks, you’ll finely chop the kale, cabbage, celery, carrots, and onion, then toss everything together in a big bowl with the chickpeas, dried cranberries, and almonds. Once the quinoa has cooled to room temperature, fold it in, drizzle with the apple cider vinaigrette, and give it a good toss to coat.

Just make sure the quinoa has fully cooled before adding it to the salad. Warm quinoa will wilt the kale and cabbage and can make the whole salad go soggy. I usually spread mine on a sheet pan for a few minutes to speed up the cooling process.

Swaps and Substitutions

Here are a few of my favorite fridge-clearing swaps that work in this salad:

• Kale: Curly kale gives you the closest texture to the Costco version, but baby spinach will work in a pinch. Just note that it wilts faster, so add it right before serving.
• Quinoa: White, red, or tri-color quinoa all work here. If you want to make this a more traditional Costco copycat, swap half the quinoa for cooked bulgur wheat. It adds a nuttier, chewier bite.
• Chickpeas: Swap in white beans or edamame if that’s what you have on hand, or leave them out entirely if you want a lighter option.
• Nuts: No slivered almonds? Sliced almonds, chopped pecans, or pepitas all bring the same crunch.
• Dried cranberries: Golden raisins or chopped dried apricots work well if you want to switch up the sweetness in this cranberry quinoa salad.

Serving Suggestions

This salad makes a great meal or side; simply:

• Add a protein: Scoop a big bowl and top it with herbed cranberry chicken, almond crusted halibut, or zucchini turkey meatballs for a complete meal.
• As a potluck side: This travels well and doesn’t need to be served warm, making it one of my favorite options for cookouts and potlucks.
• As meal prep: Portion into containers for the week; it holds up beautifully and makes lunch practically effortless.

Storage Instructions

Store this quinoa and celery salad in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing it, as the fresh vegetables won’t hold up well once thawed. If you’re meal prepping, I suggest keeping the dressing separate and adding it just before eating to keep the kale and cabbage from getting too soft.

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Quinoa and Celery Salad

This homemade quinoa and celery salad is my copycat version of that fan-favorite Kirkland Signature salad, and I’m happy to report it comes together with pantry staples for a fraction of the price.

Course Salad

Cuisine American

Keyword costco copycat, costco quinoa celery salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 270kcal

Author Julie Chiou

Ingredients

• 1 cup quinoa washed and drained
• 2 cups vegetable broth
• 4 cups kale leaves finely chopped (the curly kale, not lacinato kale)
• 2 cups finely shredded red cabbage
• 1 ½ cups diced celery
• 1 cup shredded carrots
• ½ medium red onion diced
• 1 can of chickpeas drained and rinsed
• 1 cup dried cranberries
• ⅔ cup slivered almonds

US Customary – Metric

Instructions

• Place washed quinoa into a small saucepan over medium heat then add the vegetable broth. Bring to a simmer then cover and cook until quinoa is cooked through, about 15 minutes.
  1 cup quinoa, 2 cups vegetable broth
  
• In the meantime, finely chop all the vegetables (kale, cabbage, celery, carrots, onions) and add them into a large salad bowl.
  4 cups kale leaves, 2 cups finely shredded red cabbage, 1 ½ cups diced celery, 1 cup shredded carrots, ½ medium red onion
  
• Add the drained chickpeas, dried cranberries, and slivered almonds.
  1 can of chickpeas, 1 cup dried cranberries, ⅔ cup slivered almonds
• Once the quinoa is done cooking, allow to cool to room temperature then add to the salad bowl.
• Drizzle apple cider vinaigrette all over the salad and toss everything to distribute dressing and ingredients evenly.
  

Nutrition

Serving: 1serving (292 grams) | Calories: 270kcal | Carbohydrates: 45g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 367mg | Potassium: 526mg | Fiber: 7g | Sugar: 19g

Photographs by Meg McKeehan Photography

The Dressing Behind My Copycat Costco Quinoa Salad

When I set out to recreate Costco’s grain and celery salad at home, I knew the apple cider vinaigrette dressing needed its own moment. I first tried my fav Dijon Vinaigrette, but—though delicious—it wasn’t quite right here. The Kirkland version has an unmistakable tang that’s bright, a little zesty, and just sweet enough to balance out the earthy kale and cabbage without overpowering them.

I settled on this apple cider and Dijon mustard vinaigrette to bring all those flavors together. This recipe swaps white or champagne vinegar for fruiter, tangier apple cider vinegar. I also added some whole grain mustard for a bit of texture. A touch of maple syrup rounds it out while keeping it vegan-friendly, and a little cracked black pepper adds just a hint of heat. I always keep some in the fridge because it lasts for up to two weeks, and it’s versatile enough to go way beyond just quinoa salad.

How to Make Apple Cider Vinaigrette

This apple cider vinegar dressing is about as simple as it gets: add everything to a bowl or mason jar, then whisk or shake until it comes together. That’s it.

Swaps and Substitutions

This Costco apple cider vinaigrette recipe is a dead ringer for the real deal. But if you’re missing one or two ingredients, don’t stress. These simple swaps will get you out of a bind:

• Maple Syrup: If you’re not strictly vegan, honey makes a perfect 1:1 swap. Agave also works here. Feel free to add a bit more if you prefer a sweeter dressing.
• Whole grain mustard: If you only have one type of mustard, Dijon is the one to keep on hand. You’ll lose some of the texture that the whole grains bring, but the flavor will still be there. Try spicy brown mustard if you like a bit more kick.
• Olive oil: Avocado oil is a great neutral substitute for a milder flavor.  If you want your dressing to stay totally liquid in the fridge, try canola, sunflower, or soybean oil instead.

More Ways to Use This Apple Cider Vinaigrette

While it’s super yummy over quinoa salad, this dressing works great with other favorites, too:

• Drizzle it over a Simple Arugula Salad or Chopped Endive and Romaine Salad for something light and peppery.
• Toss it with my Refreshing Cucumber Salad for a different take on a classic side dish.
• Spoon it over Warm Roasted Brussels Sprouts Salad with Farro to brighten up the roasted veggies.

Storage Instructions

Store this apple cider vinaigrette in an airtight jar or container in the refrigerator for up to two weeks. The olive oil will start to solidify when chilled, so let it sit out for 10–15 minutes and shake well before each use.

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Apple Cider Vinaigrette

A zesty salad dressing made with apple cider vinegar, a double hit of mustard, and a touch of maple syrup to balance it out.

Course Dressing

Cuisine American

Keyword apple cider vinaigrette, homemade salad dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 258kcal

Author Julie Chiou

Ingredients

• ½ cup olive oil
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• ¼ teaspoon whole grain mustard
• 1 tablespoon maple syrup
• Freshly cracked black pepper

US Customary – Metric

Instructions

• Add all ingredients into a small bowl or mason jar and shake or whisk together until incorporated. Drizzle on your favorite salads!
  ½ cup olive oil, ¼ cup apple cider vinegar, 1 tablespoon Dijon mustard, ¼ teaspoon whole grain mustard, 1 tablespoon maple syrup, Freshly cracked black pepper
  

Nutrition

Serving: 1serving (46 grams) | Calories: 258kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 46mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 3g

Photographs by Meg McKeehan Photography

Below you’ll find 15 of my favorite easy date night dinners for two that feel special without demanding hours of prep or a pantry full of obscure ingredients. Whether you’re cooking for a partner, a situationship, or a first date, this list has you covered. Grab your apron and your special someone, and let’s get cooking!

What Makes a Recipe Date Night Worthy?

Before we get into the recipes, here’s what I look for when I’m planning a date night dinner at home:

• It doesn’t require your full attention the whole time. The best date night dinners let you actually sit down, pour a drink, and talk to your date instead of hovering over a pot.
• It feels a little indulgent. A weeknight dinner and a date night dinner can use the same skillet, but date night gets the good cheese and a glug of fancy wine in the sauce.
• It’s sized for two. Nobody wants a giant casserole staring at them from the fridge for a week after a romantic night in. A handful of these recipes are literally built for two servings, no math required. The rest make enough for a relaxing next-day dinner, or you can halve them to get a perfect one-night portion.
• It comes together in under an hour. Every recipe on this list is realistic for a weeknight or weekend date night, not a six-hour project.

Alright, let’s get into it.

Quick and Easy Skillet Dinners for Two

If you want maximum flavor with minimal cleanup, skillet dinners for two are the move. Everything happens in one pan, dinner’s ready in 30–40 minutes, and you’re not scrubbing three pots afterward. These are some of my go-to date night dinners when I want something special, but don’t want to spend the whole evening cooking.

4.53 from 137 votes

Fig Glazed Skillet Chicken

Bone-in chicken gets rubbed with a garlicky rosemary butter, roasted in a skillet until the skin turns golden, and brushed with a sweet-tangy balsamic fig glaze. It looks (and tastes) so elegant, but it's super simple to make. There are only about 15 minutes of hands-on prep before the oven does the rest.

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5 from 9 votes

Lemon Pepper Shrimp

Juicy shrimp get a light lemon-pepper-infused flour coating before pan-frying until crisp on the outside and tender inside. It's a bright, zesty dinner that comes together in about 30 minutes. Serve it over couscous or white rice with extra lemon squeezed on top for one of the quickest skillet dinners for two you'll ever make.

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5 from 1 vote

Pumpkin Sausage Pasta

Sweet Italian sausage, tender pumpkin cubes, and a handful of spinach come together with pasta for a cozy, savory dinner that's perfect once the weather turns cool. It's hearty without being heavy, and the pumpkin adds a subtly sweet, earthy flavor that pairs so well with the sausage.

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Romantic, Restaurant-Style Dinners for Two

These are the recipes I reach for when I want date night to feel like we went somewhere fancy, minus the reservation, the dress code, and the bill that makes you wince. Think good wine, candlelight, and fancy cuts.

5 from 1 vote

Surf and Turf

Buttery lobster tails and a perfectly seared, garlic-butter-basted steak make this one of the most classic (and romantic) dinners for two you can make at home. No more overpaying at a restaurant for a rubbery lobster or a chewy steak. Here, you're in complete control. Pour a glass of red wine and treat yourselves to the dinner you deserve.

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5 from 1 vote

Oven Roasted Pork Chops

These pork chops get seared, then roasted low and slow with a rich caramelized onion and garlic sauce that's blended smooth and spooned generously over the top. Fresh rosemary and Dijon mustard round out the flavor, giving this dish a deceptively elevated feel. It's proof that a great date night entrée doesn't need to be complicated to feel special.

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4.68 from 43 votes

Panko Parmesan Baked Cod

Mild, flaky cod gets topped with a crunchy Panko-and-Parmesan crust brightened with lemon and Dijon, then baked until golden. It's easy enough for a weeknight but elegant enough for company, and since it's already sized for two, there's nothing to scale down.

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Fire-Up-the-Grill for Date Nights at Home

There’s something about cooking over an open flame that instantly feels like an occasion, even on a random Wednesday. These are some of my favorite date night dinners for warmer weather, whether you’re firing up a full grill or just a grill pan on the stove.

5 from 3 votes

Grilled Coffee Rubbed Lamb Chops

Lamb chops get coated in a bold coffee rub with smoked paprika and brown sugar, then grilled until perfectly charred on the outside and tender within. It sounds like an unlikely pairing, but the rub's smoky-sweet depth makes this one of the most memorable grilled dinners for two on this whole list.

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5 from 1 vote

Grilled Chimichurri Flank Steak

Nothing says “we're doing something nice tonight” quite like a perfectly grilled steak. Flank steak gets a quick marinade, a hot sear on the grill, and a generous spoonful of bright, garlicky chimichurri sauce on top. Slice it thin against the grain and fan it out on the plate for major steakhouse-at-home energy.

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5 from 1 vote

Fig and Prosciutto Grilled Pizza

Sweet figs, salty prosciutto, and pungent blue cheese crumbles come together on a smoky, char-grilled crust for a pizza that tastes anything but ordinary. It's the perfect way to use fresh figs while they're in season, and grilling the pizza dough gives it that irresistible smoky flavor you just can't get from the oven. Pair it with a glass of wine for one of the more memorable date night dinners at home.

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Healthy and Low-Carb Dinners for Two

Date night doesn’t have to mean a food coma. These healthy dinners for two are lighter, packed with vegetables and lean protein, and still bring plenty of bold flavor to the table.

5 from 2 votes

Turkey Zucchini Meatballs

Tender turkey meatballs get a sneaky boost of shredded zucchini for extra moisture and nutrients, then get served over zucchini noodles or pasta. It's a low-carb dinner for two that doesn't feel like you're missing anything, especially if you top it with some sun-dried tomato pesto!

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5 from 1 vote

Creamy Vegan Basil Cashew Pasta

A vibrant, herby cashew cream sauce gets blended with roasted garlic and fresh basil, then tossed with pasta and a rainbow of veggies like broccoli, zucchini, and kale. It's completely dairy-free but so creamy and rich you'd never guess. This is one of my favorite vegetarian dinners for two when we want something plant-based that still feels indulgent.

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4.50 from 2 votes

Ratatouille

Layers of thinly sliced eggplant, zucchini, and tomato get arranged over a rich, herby tomato sauce and baked until tender, then finished with melted mozzarella and Parmesan. It looks like it took hours of effort, but most of the work is hands-off. Serve it as a vegetarian main with crusty bread, or alongside grilled chicken legs or almond-crusted halibut for an easy, healthy dinner for two with leftovers to spare.

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Order my cookbook!

If you’re looking for even more delicious recipes pared down for one, two, or a few, these are easy solutions for the most-harried meal of the day — DINNER.

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Cozy Comfort Dinners, Portioned Just for Two

These are two of my favorite comfort food meals. I make these when I want date night to feel extra cozy. They’re perfect for chilly evenings curled up under a blanket.

5 from 1 vote

Turkey Shepherd’s Pie for Two

A lightened-up take on the classic, with savory shredded turkey and vegetables simmered in a rich gravy, topped with fluffy mashed potatoes, and baked until golden and bubbly. It's the ultimate cozy night-in dinner, and because it's actually sized for two, you won't be eating it for the rest of the week.

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5 from 2 votes

Easy Mac and Cheese Casserole for Two

This is one of my most requested recipes of all time (originally developed for Food Network), and for good reason. It's deeply creamy, ultra-cheesy, and baked until the top gets golden and slightly crisp. Comfort food doesn't get much better, and this one is proof that a small-batch mac and cheese can still feel completely indulgent.

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Don’t Forget Dessert

Of course, you can’t have a proper date night dinner without something sweet to finish it off, and this one’s sized perfectly for two.

5 from 2 votes

Salted Caramel Molten Lava Cakes for Two

Rich, gooey chocolate cakes with a molten salted caramel center, baked in individual ramekins so you each get your own. Top with a scoop of vanilla or coffee coconut ice cream and dig in immediately! They're decadent, a little dramatic (in the best way), and the perfect way to end any of the dinners on this list.

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Whether you’re firing up the grill, keeping things low-carb, or going all in on cheesy comfort food, I hope this list gives you plenty of easy date night dinners to choose from all year long. I’d love to hear which one you make first, so drop a comment and let me know!

It’s been my cold-weather couch dinner ever since (right up there with my Instant Pot General Tso’s Chicken and Instant Pot Jalapeño Lime Chicken Soup) on nights when I just want to eat something super filling, then curl up on the couch with my fuzziest blanket and catch up on my Netflix queue.

Why This Crack Chicken Hits Every Time

So what makes this crack chicken pasta worthy of its moniker? Well, you’ve got your carb fix thanks to the pasta, a heavy dose of garlic, and ranch seasoning, which has a way of making everything delicious. There are three cheeses in this recipe—cream cheese, cheddar, and Colby Jack—which gives this pasta a rich, creamy sauce that’s like an amped up version of mac-and-cheese. The finishing touch is crumbled bacon, because of course we need crispy, salty, smoky bacon in crack chicken pasta.

Trust me when I say, you’re going to make this recipe again and again. 

How to Make Instant Pot Crack Chicken Pasta

This recipe takes 45 minutes from start to finish, so it’s perfect for a weeknight! Here’s what you’ll need to do:

Sauté the seasoned chicken right in the Instant Pot (I used a 6-quart pot), set it aside to shred, then cook down the onion and garlic before adding the broth, chicken, and pasta. Cook for four minutes on manual pressure, quick release, then stir in the cheeses and bacon until everything is melted and glossy. That’s it.

The great thing about this recipe is that the cook time stays exactly the same whether you halve or double the recipe, though a fuller pot will take longer to pressurize. Use that waiting time to crumble your bacon if you haven’t already.

Other Cooking Methods

If you don’t have an Instant Pot, don’t fret! You can make this on the stovetop or in a crockpot.

• Stovetop: In a large pot or Dutch oven, cook the chicken and aromatics as directed, pour in the broth, bring to a simmer, then add the pasta and cook according to package directions until al dente. Stir in the cheeses and bacon at the end.
• Crockpot: Cook the chicken, aromatics, and broth on Low for 6 hours or High for 3, shred the chicken, then add the pasta and cook on high for another 20–30 minutes until tender. Just watch it closely at the end; pasta in a slow cooker can go from done to mush fast.

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave, or for the best texture, warm in a saucepan over medium-low heat with a splash of milk or cream to loosen the sauce. It reheats really well either way.

This crack pasta freezes beautifully, too. Transfer cooled leftovers to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave. If the sauce looks a little broken when it first starts to warm, just keep stirring; it comes right back together.

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Instant Pot Crack Chicken Pasta

This Instant Pot Crack Chicken Pasta is, well, addictive! Pasta and chicken breasts are cooked in a cheesy ranch-seasoned sauce, then finished with crispy bacon.

Course Main Course

Cuisine American

Keyword crack chicken pasta, instant pot crack chicken, instant pot pasta

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 743kcal

Author Julie Chiou

Equipment

• Instant Pot

Ingredients

• ½ teaspoon ground black pepper
• ½ teaspoon salt
• ¼ teaspoon paprika powder
• 1 pound thin sliced chicken breasts about 4 pieces
• 4 tablespoons olive oil divided
• ½ large white onion finely diced
• 3 cloves garlic finely minced
• 1 ounce packet of ranch seasoning mix
• 5 cups reduced sodium chicken broth
• 16 ounces rotini or penne pasta
• 8 ounces cream cheese cut into pieces
• 2 ounces cheddar cheese freshly shredded
• 2 ounces Colby Jack cheese freshly shredded
• 6 slices cooked bacon crumbled

US Customary – Metric

Instructions

• Mix the pepper, salt and paprika together in a small bowl then sprinkle it onto the chicken breasts evenly on both sides.
  ½ teaspoon ground black pepper, ½ teaspoon salt, ¼ teaspoon paprika powder, 1 pound thin sliced chicken breasts
  
• Set the instant pot to sauté mode on medium then add two of the tablespoons of oil and cook the chicken for 4 minutes on each side or until completely cooked through.
  2 tablespoons Olive oil
  
• Remove the chicken from the pot and set aside until cool enough to handle.
• Add the remaining olive oil to the pot and cook the onion until it becomes translucent, about 3 minutes.
  ½ large white onion, 2 tablespoons Olive oil
  
• Turn the Instant Pot off then stir in the garlic and ranch seasoning and let the residual heat from the Instant Pot cook the garlic then pour in the chicken broth.
  3 cloves garlic, 1 ounce packet of ranch seasoning mix, 5 cups reduced sodium chicken broth
  
• Shred the chicken then add it to the instant pot and spread it out evenly.
  
• Add the pasta on top and gently push it down so that all of it is submerged in broth but do not stir it into the chicken.
  16 ounces rotini or penne pasta
• Seal the Instant Pot and pressure valve then set it to manual for 4 minutes (it will take about 10 minutes to heat up before the timer starts).
• Carefully release the pressure valve on top to let the steam escape before removing the lid from the pot and stirring the pasta.
• Add the cream cheese, cheddar and Colby Jack cheese and stir until completely melted, about 3 minutes.
  8 ounces cream cheese, 2 ounces cheddar cheese, 2 ounces Colby Jack cheese
  
• Stir in the bacon then serve with freshly chopped chives for garnish if desired.
  6 slices cooked bacon
  

Nutrition

Serving: 1serving | Calories: 743kcal | Carbohydrates: 65g | Protein: 40g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1075mg | Potassium: 755mg | Fiber: 3g | Sugar: 4g

Photographs by Jess Gaertner Creative

20-Minute Harissa Chicken Skillet 

I’ve been making this dish for years, and it still surprises people every single time. The sauce looks like it should be fiery—that deep reddish-orange color from the harissa is striking. But it’s sweet, a little tangy, and just gently warm in a way that makes you want another bite rather than reaching for a glass of water. It’s a sweet-sour combination with North African flair.

The big selling point here: there’s no marinating. This skillet chicken skips that step entirely by simmering the sauce directly with the chicken after it sears, so all those flavors meld together in minutes. It’s a true weeknight dinner; I’ve gotten this from pantry to table in 20 minutes flat.

How to Make Harissa Chicken and Green Beans

Making this dish couldn’t be more straightforward. Here’s the quick version:

First, whisk together the harissa, honey, and garlic in a bowl and set it aside. Sear the chicken cubes in a little oil until golden on both sides, then add the green beans and cook until the chicken is cooked through and the beans are bright green and just barely tender. Pour in the sauce, reduce the heat, and let everything simmer together until the sauce thickens slightly and coats everything in a glossy, fragrant glaze. Season with salt and pepper.

That’s really it. The whole thing comes together in one pan with barely any cleanup.

Can I Use Chicken Thighs?

Yes, absolutely! Boneless, skinless chicken thighs are a little more forgiving than breast meat because of their higher fat content. I’d cut them into 1-inch pieces the same way and add an extra minute or two to the cook time to make sure they’re cooked through to an internal temperature of 165°F.

Chicken tenders also work great here if that’s what you have. They’ll cook even faster than diced breast, so keep an eye on them.

Serving Suggestions

My go-to is a big scoop of fluffy white rice—the sauce soaks right into it, and it’s incredibly satisfying. But there are lots of other great options:

• Other grains — Couscous is a great traditional pairing, or try cauliflower rice for a lower-carb option.
• Warm pita or flatbread — Perfect for scooping everything up. I love serving it with naan for a more casual dinner, almost like a deconstructed wrap.
• A light salad — My Za’atar Cucumber Tomato Salad cuts through the richness of the sauce beautifully.

Storage, Freezing, and Meal Prep Instructions

Storage: Leftovers keep beautifully in an airtight container in the fridge for 3–4 days. The sauce actually gets more flavorful as it sits, similar to any braised or sauced dish. Reheat on the stovetop over medium-low heat with a splash of water to loosen the sauce, or in the microwave in 30-second increments.

Freezing: The sauce freezes well, but cooked chicken breast can become a little stringy after freezing and thawing. If you want to freeze the whole dish, I’d recommend using thighs instead of breast; they hold up much better.

Meal Prep: This recipe is also great for meal prep. You can make a double batch of the sauce ahead of time and store it in the fridge for up to a week. Just sear the chicken fresh when you’re ready to eat.

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Honey Harissa Chicken with Green Beans

A five-ingredient sauce made with harissa, honey, and garlic coats juicy seared chicken and crisp green beans in a single skillet—all ready in under 20 minutes, with no marinade required.

Course Main Course

Cuisine Asian

Keyword harissa chicken, honey harissa chicken

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 360kcal

Author Julie Chiou

Equipment

• Cast iron skillet

Ingredients

• ½ cup mild harissa*
• ¼ cup honey
• 2 cloves garlic minced
• 1 large chicken breast diced into 1 inch cubes
• ½ pound green beans trimmed and cut in half
• Salt and pepper to taste

US Customary – Metric

Instructions

• In a medium bowl, whisk together harissa, honey, and garlic. Set aside.
  1/2 cup mild harissa*, 1/4 cup honey, 2 cloves garlic
  
• In a large skillet over medium-high heat, brown chicken on both sides with 1-2 tablespoons of avocado or olive oil then add beans. Cook until chicken is cooked through and green beans are bright green yet still crisp, about 4-5 minutes.
  1 large chicken breast, 1/2 pound green beans
  
• Pour the sauce mixture into the skillet and reduce heat to medium-low. Stir to incorporate and let simmer for 3 minutes. Season with salt and pepper, to taste.
  Salt and pepper
  
• Serve by itself or over a bed of white rice.

Notes

I used mild harissa but the brand of harissa I used also comes in spicy. If you like spicy, feel free to use that instead and tailor it to your palate.

Nutrition

Serving: 1serving (343 grams) | Calories: 360kcal | Carbohydrates: 57g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1055mg | Potassium: 944mg | Fiber: 5g | Sugar: 48g

Photographs by Meg McKeehan Photography

Recipes with Gochujang for When You’re Craving Spice

Gochujang is a thick, fermented Korean chili paste made from red chili pepper flakes, glutinous rice, fermented soybeans, and salt. It’s savory, a little sweet, and has a deep, funky heat. If you’ve got a tub of gochujang sitting in your fridge door and you’re not sure what to do with it, you’re in the right place. A little goes a long way, and it keeps in the fridge for months, so it’s one of those pantry staples that’s worth keeping stocked.

4.75 from 4 votes

Air Fryer Korean Fried Chicken

Crispy, air-fried chicken thighs get tossed in a homemade gochujang sauce (sweetened with honey and rounded out with sesame oil and a touch of Worcestershire), then piled onto warm corn tortillas with a bright Asian pear and Napa cabbage slaw. It's a genius mash-up of Korean fried chicken and taco night, and it's become one of my favorite ways to use gochujang outside of the usual suspects.

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4.84 from 12 votes

Kimchi Ramen

This is my go-to when instant ramen needs a serious upgrade. Gochujang, garlic, and kimchi juice build a savory-sweet, slightly spicy broth that gets poured over noodles and topped with a soft-boiled egg. It comes together in 30 minutes and is endlessly customizable. Add tofu, bok choy, or extra gochujang if you like things spicier.

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4.89 from 26 votes

Bulgogi Kimchi Burger

Proof that gochujang isn't just for soups and sauces, this burger takes the flavors of classic Korean bulgogi (soy sauce, brown sugar, sesame oil) and forms them into a juicy patty, then tops it off with a quick gochujang mayo and a pile of tangy kimchi. Sweet, salty, creamy, and a little spicy all in one bite.

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Umami Recipes with Miso Paste

Miso is a salty, savory Japanese seasoning made by fermenting soybeans (sometimes with rice or barley) with salt and koji (a type of fungus). It’s one of the most reliable ways to add deep umami flavor to a dish, and there’s a wide range of varieties out there—white, red, sweet, mild, salty—depending on the region and how long it’s fermented. I typically reach for red miso, which tends to be saltier and more robust in flavor. Here are the recipes I love to make with it.

3.89 from 9 votes

Miso Butter Cod Foil Packets

This might sound like an unlikely flavor pairing, but miso and butter together create something rich, salty, and totally craveable. A simple miso butter (miso paste, unsalted butter, and a touch of brown sugar) gets spread over mild, flaky cod, then the whole thing bakes in a foil packet alongside asparagus. Dinner and cleanup are both done in about 20 minutes.

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5 from 1 vote

Easy 15-Minute Miso Soup

This is the recipe that started it all for me. It’s a family recipe my mom taught me growing up. Soybean paste dissolved into a simple broth with silken tofu and dried seaweed, ready in under 15 minutes. It's the classic miso soup you get at Japanese restaurants, but made at home for a fraction of the price.

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Sweet-and-Savory Recipes with Hoisin Sauce

Hoisin is a thick, dark sauce made primarily from fermented soybeans. You’ve probably had it slathered on a tortilla wrap at a Peking duck restaurant, or served alongside spring rolls at a Pho spot. On its own, it’s hard to describe, but I’d call it semi-sweet, savory, and a little nutty. It’s one of the most versatile bottles I keep in my fridge and the secret behind so many of my favorite Chinese takeout copycats. If you’ve got a bottle on hand and aren’t sure what to make with it beyond the occasional dipping sauce, here’s where to start.

4 from 4 votes

Moo Shu Pork

Thin slices of seared pork, tender cooked veggies, and slices of cooked egg all get coated in a silky, umami-rich sauce built on hoisin, soy sauce, and rice vinegar. It's a Chinese takeout favorite that comes together at home in about 35 minutes, and it's just as good wrapped in thin pancakes as it is served over rice.

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5 from 2 votes

Chili Garlic Noodles

Bold, garlicky rice noodles get tossed in a stir-fry sauce built on hoisin and tamari, with crushed red pepper flakes for a spicy kick you control yourself. It's ready in 20 minutes flat and comes together in one pan, which makes it one of my go-to weeknight noodle dishes.

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4.77 from 21 votes

Beijing Beef Panda Express Copycat

Crispy, cornstarch-coated beef gets tossed with sautéed bell peppers and onions in a sticky, sweet, tangy, slightly spicy sauce built on hoisin, honey, and rice wine vinegar. If you've ever ordered Beijing beef from Panda Express, this copycat version will taste incredibly familiar—minus the added preservatives.

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Recipes with Fish Sauce for that Extra Something

Fish sauce is a salty, pungent liquid made from fermented fish, most commonly anchovies. It sounds intense, and it is straight out of the bottle. But once it’s cooked into a dish, it blends seamlessly with other ingredients and adds a savory depth you really can’t replicate any other way. You only need a small amount—usually around a teaspoon—to make a big difference in a sauce or broth. Here’s how I use it in my own kitchen.

4.67 from 6 votes

Mongolian Meatballs

Baked ground beef meatballs get tossed in a sticky sauce built on soy sauce, brown sugar, and fish sauce, similar to the sauce you'd find on Mongolian beef from your favorite Chinese takeout spot. Ready in 30 minutes, and just as good as an appetizer with toothpicks as it is served over rice for dinner.

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4.59 from 78 votes

Beef Ramen Noodle Soup

Restaurant-quality ramen at home, no $15 bowl required. Fish sauce, fresh ginger, and shiitake mushrooms build a rich, savory broth. And seared sirloin steak plus a soft-boiled egg round it out into a full meal. This one has become a reader favorite for good reason.

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4.67 from 3 votes

Drunken Noodles with Chicken

This classic Thai takeout dish gets its signature bold flavor from a sauce built on soy sauce, oyster sauce, and fish sauce. Wide rice noodles, chicken, and a mix of fresh veggies come together in about 35 minutes, and you control the spice level with how much Thai chili you add.

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5 from 1 vote

Lemongrass Chicken Rice Noodle Bowls

This is a Vietnamese-inspired dish with bright, fresh flavors. Fragrant lemongrass chicken marinated with fish sauce and grilled, then layered into bowls with chewy rice noodles, crisp veggies, and a tangy nuoc cham. It's light but filling and a great make-ahead option for busy weeknights.

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Dinners Made Easy with My Favorite Homemade Seasoning Blends

Store-bought seasoning packets are convenient, but flip one over, and you’ll usually find cornstarch, maltodextrin, or other fillers taking up space that could be pure flavor instead. Making your own blend takes minutes, costs a fraction of the price, and stores in your spice cabinet for up to a year. I always make double batches, so I’ve got them on hand whenever a recipe calls for one. Here’s where I put my favorite homemade blends to work.

5 from 2 votes

Taco Casserole

This cheesy, beefy casserole is essentially a deconstructed taco baked into one dish, and it comes together fastest when you've got a batch of homemade taco seasoning ready to go—just swap it in for the individual spices. Layer refried beans, seasoned ground beef, crushed tortilla chips, and cheese, then bake until bubbly. It's a certified easy weeknight dinner that also happens to be a great party dish.

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4.34 from 3 votes

Greek Beef Souvlaki

A meatier take on classic chicken souvlaki, these beef skewers are made with Greek-seasoned chuck roast for a melt-in-your-mouth tender result. Olive oil, lemon juice, garlic, and parsley round out the fresh flavors, and char from the grill adds a smoky crunch. Serve with pita bread and tzatziki dip for a full meal.

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5 from 1 vote

Fajita Shrimp Bowls

Shrimp gets tossed in homemade fajita seasoning, then cooked alongside onions and bell peppers for a bowl that's ready in 25 minutes flat. It's low-fat, high-protein, and endlessly customizable. Swap in seafood seasoning or blackening seasoning to switch things up, or serve it over cilantro-lime rice with all your favorite toppings.

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Keeping my cabinets fully stocked with these pantry staples means I’m never short on creativity when it comes to dinner. What ingredients are you stocking up on, and which recipes are you most excited to make? Let me know in the comments!