This skillet vegetable lasagna has all the great flavor of traditional lasagna, but it’s ready in just 40 minutes and uses only one pan!

This quick, colorful chicken fried rice is punched up with flavor and is an excellent use for leftover roast chicken and rice.

When there’s leftover chicken or turkey, this homemade skillet chicken pot pie is the answer to an easy dinner.

Sheet pan meals are the easy answer to getting dinner on the table quickly and this pesto gnocchi with vegetables will be a sure-fire hit!

Smooth, creamy and tangy, this homemade lemon pudding is as satisfying to eat as it is easy to make.

Make in an air-fryer or oven, these crispy Buffalo cauliflower bites or “wings” deliver spicy goodness in every bite.

An Instant Pot will cook these Asian-style short ribs to fall-off-the bone tenderness in just 45 minutes.

This classic red wine sangria is easy, fruity, and perfect to serve at a party because it’s made ahead in a big batch.

Call them chocolate earthquakes or chocolate crinkles, these dark, fudgy cookies with a melt-in-your sugar coating are irresistible!

The tartness of fresh cranberries pairs perfectly with a sour cream coffee cake and streusel topping.

Three easy steps to this chicken parmesan–crispy cutlets smothered in a slightly sweet sauce and oozing with melted mozzarella.

What’s not to love about a pumpkin cake swirled with cream cheese that’s super easy to make, especially when made in a cast-iron skillet?

I was never a fan of kale until I met this salad topped with garlicky panko and feta—soft-boiled egg optional. It’s simple, yet amazing!