Simple Cooking

The star of this turkey chili recipe is plump, tender GOYA® Low Sodium Red Kidney Beans. Mix with quick-cooking ground turkey, tomato sauce, and smoky, GOYA® Chipotle Chiles in Adobo Sauce. In just 30 minutes, you’ll have a mouthwatering pot of healthy, nourishing chili that tastes like it’s been simmering for hours. Top with cheese, avocado, and cilantro for heaven in a bowl.

A Classic Dessert with a Caribbean Twist

Toss chopped raw kale with sweet carrots, creamy avocado, and nutty farro for texture, then dress it in a garlic dressing reminiscent of green goddess dressing.

Customize this recipe by subbing in other nuts and seeds.

A surprisingly easy sweet-tart lamb roast is just the thing to feed a crowd this Easter.

Wine spritzers are an excellent way to bluff your way through the wine hour. Spend your time and money on the accoutrements ("fancy" club soda, fresh garnishes, big ice cubes) instead of the main ingredient (wine) and still impress guests.

These old-fashioned marshmallows look beautiful in apothecary jars. Find one at a flea market, Williams-Sonoma, or on etsy.com.

Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.

Raspberries or blackberries can be swapped in for the blueberries.

Hot-smoked salmon, unlike cured, is fully cooked.

The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.

This recipe, with its double dose of coconut, is a quinoa game-changer.

If you like, serve this with whipped cream or an extra dollop of yogurt.

Slow-roasted cod—simply topped with a zesty, rustic relish—is just the thing to brighten up any winter dinner party.

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

A decadent side that goes with almost everything—even breakfast.

Without the hassle of breading and frying, eggplant Parmesan goes from special-occasion project to easy weeknight dinner.

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.