Epicurious

When you think of one-pot meals, hearty dishes like chili probably come to mind. Nothing wrong with chili, but this quick fish dinner is a great change of pace when you're in the mood for something that seems a bit fancier. Add a baguette to complete the meal.

A quick dip in a simple marinade spiked with garlic and cayenne makes for grilled skirt steak that's tender and flavorful. While the steak rests, grill cherry tomatoes and toss with blue cheese for a warm side salad.

This stick-to-your ribs vegetarian dinner is a snap to make: Just hit the prepared pasta section of the grocery store for the gnocchi, roast some eggplant (do this step ahead, if you want), add marinara (store-bought is fine), and top with mozzarella.

Want comfort food on demand? These family-friendly baked shells can be assembled ahead and refrigerated or frozen so they're ready to pop in the oven with no day-of work.

Unlike most legumes, dried lentils cook quickly, which means this satisfying soup is fast enough for a weeknight supper. Make a double batch and pack up individual servings for lunches.

This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.

Pretty enough for company, this fresh fruit salad comes together in a snap.

Be sure to add the sausage just before the last toss to maintain all those delicious crispy bits.

Instead of butter and cream, cashews provide richness and creaminess to the sauce for this vegan pasta dish.

This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.

These pitas stuffed with herb-flecked turkey meatballs and dolloped with tangy tzatziki come together in about 30 minutes so they're perfect for weeknight dinners. The yogurt sauce can be made several days ahead or whipped up while the meatballs cook. The meatballs and tzatziki would also be delicious served over greens.

This twist on the classic whiskey cocktail is the perfect companion to the fall season.

Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.

A spoon works fine for stuffing the manicotti noodles, but a piping bag—while it may seem fussy—makes quicker work of the assembly.

This faster, healthier version of standard chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.

Bake a couple of these grown-up pizza pockets for dinner tonight and freeze the rest for later.

This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta.

Chef Rob Ray of Belly Acres in Memphis created this recipe as part of the Blended Burger Project™, a partnership with the James Beard Foundation that invites chefs to create delicious, nutritious, and sustainable burgers by blending mushrooms with meat. For his burger, Ray combines button mushrooms with beef for a juicy patty, then tops it with a zesty Ginger-Lime Mayonnaise.

This fried chicken from chef Suzanne Goin of LA’s A.O.C. gets a spicy boost in both the marinade and the breading.

These tacos are great any night of the week, not just Tuesday.