Easy

Roast beef sandwiches make good use of meat left over from Roast Beef with Peppers, Onions, and Potatoes (page 182). Here are two unexpected takes on the classic.

Chili powder, chocolate, and cumin are often combined in Tex-Mex cooking, and this turkey chili stays true to those roots. The recipe makes a large yield, so you can serve some chili right away, then freeze the rest to enjoy later.

This recipe calls for roasting two chickens in the same pan: Serve one bird and half the potatoes as a meal for four, and save the rest for the recipes on the following page. If cooking only one chicken, simply reduce the ingredients by half.

Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Serve this dish with rice or a simple green salad and crusty bread.

Whole-wheat spaghetti, which is slightly nuttier and chewier than regular pasta, holds its own with the kale, fontina, and rich, smoky bacon in this substantial main course.

Full of fiery red-pepper flakes and salty capers, olives, and anchovy fillets, this tomato-based sauce is a lively alternative to a traditional marinara. Tossing the cooked pasta with the sauce in the skillet helps coat the strands.

Similar to other Tuscan soups, like ribollita and pappa al pomodoro, this recipe makes good use of day-old bread. During cooking, the pieces absorb the broth and help thicken the soup. Shave or grate parmesan cheese over each serving, if desired.

This may look—and taste—like a cream-based soup, but it actually has no cream. Instead, a small amount of yogurt is used, which provides tangy flavor. Store-bought frozen pureed squash is a time-saving ingredient, or you can make your own.

You can poach the eggs a few hours before composing the salad. Immediately place them in an ice-water bath to stop the cooking, then keep in a bowl of cool water (it should just reach the tops of the eggs). Reheat briefly in a pan of barely simmering water.

Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.

This dip is a favorite among Everyday Food editors. Double the recipe to make extra, as it will keep, covered and refrigerated, up to three days. Navy beans can be used in place of cannellini.