Here at EatingWell, we cook a lot—and these are the recipes our editors return to again and again for weeknight dinners, special occasions and everything in between. These recipes, including dinners, sides and snacks, are tried-and-true favorites and chosen for their reliability, deliciousness and nourishing ingredients. From comforting classics like our Sweet Potato & Black Bean Chili to our endlessly adaptable Strawberry-Chocolate Greek Yogurt Bark, you’ll want to try all of these recipes and see why they’ve earned a permanent place in our editors’ kitchens.
Sweet Potato & Black Bean Chili
Photographer: Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Kay Clarke
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night.
High-Protein Tuna & Chickpea Salad Sandwich
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
This zesty tuna sandwich gets an extra boost of protein from chickpeas. Smashing some of the chickpeas into the tuna enhances the texture and helps hold the filling together. The combo of garlic and Sriracha adds a delightful kick, but feel free to opt for an alternative hot sauce of your preference or skip it altogether for a milder flavor.
Strawberry-Chocolate Greek Yogurt Bark
Greek yogurt gets studded with fresh strawberries and chocolate chips and then frozen so you can break it into chunks just like chocolate bark (but healthier!). This colorful snack is perfect for kids and adults alike.
Hot Honey Parmesan Carrots
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
This sweet side dish turns up the heat with hot honey and lots of crispy Parmesan cheese crisps for a savory note. To make your own hot honey, combine honey and crushed red pepper in a small skillet and bring just to a simmer over low heat. Remove from heat and let cool completely. Stir in apple-cider vinegar to taste. Try this easy method with other veggies like beets, turnips or Brussels sprouts too.
Mom’s Italian Love Cake
Photos: Jason Donnelly, Food: Sammy Mila, Props: Breanna Ghazali.
Italian Love Cake is a layered dessert that uses simple ingredients, making it easy to whip up anytime. The magic of Italian Love Cake happens in the oven—it separates as it bakes, creating a contrast of flavors and textures. It starts with a rich chocolate devil’s food cake batter on the bottom and a sweet, creamy ricotta cheese layer on top. During baking, the layers flip! Once cooled, it’s finished with a fluffy chocolate pudding and whipped topping frosting.
Ginger-Soy Salmon Bites
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
These ginger-soy salmon bites are perfectly cooked under the broiler and finished with a sweet ginger glaze. These poppable bites are an ideal appetizer for a get-together with friends, or turn them into a main dish by serving them alongside veggies or as part of a grain bowl.
Sheet-Pan Crispy Chicken Tacos
Photographer: Jen Causey
These crispy chicken tacos are filled and baked on a sheet pan for a super-crunchy exterior and warm, melty middle. The creamy avocado crema combined with fresh cilantro is the perfect accompaniment. Don’t be tempted to squeeze the tacos onto one baking sheet—they crisp up best with plenty of space. Be sure to rotate the pans halfway through baking so they cook evenly.
Make These Healthy Pumpkin Muffins in Your Blender
These easy pumpkin muffins are packed with oats and chocolate chips. Plus, these mini gluten-free pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.
Green Goddess Ricotta Pasta
Photographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
We take the flavors of green goddess dressing—lemon, anchovy and herbs—and use them as the base for a colorful, bright pasta sauce. Adding ricotta to the sauce creates a luscious, velvety texture, while the acidity from the lemon juice balances out the creaminess. We use shells, which hold the pools of sauce well, but you could easily swap in another noodle if you prefer.
Curried Chicken Apple Wraps
Shredded chicken and chopped green apples are a delightful combination in this quick and easy curried sandwich wrap.
Classic Chicken Soup
Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Abby Armstrong
Classic chicken noodle soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients. But you’re short on time, feel free to use pre-cooked chicken and start the recipe at step 2.
10-Minute Tuna Melt
Joy Howard
This variation of a classic sandwich uses mayonnaise, but not where you think! Mayo is brushed on the outside of the sandwich in place of butter to make the sandwich golden and crispy as it heats in a skillet. Plain Greek yogurt takes mayo’s place in the salad—along with crunchy celery, roasted red bell peppers and scallions—for a satisfying lunch with less saturated fat.
One-Pot Lentil & Vegetable Soup with Parmesan
Antonis Achilleos
This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.
Shakshuka (Eggs Poached in Spicy Tomato Sauce)
Shakshuka is a veggie-packed meal featuring eggs cooked in a mixture of tomatoes, onions, peppers and spices. It’s often served for breakfast or lunch in North Africa and the Middle East.
Dark Chocolate Cashew Clusters
Photographer: Rachel Marek, Food stylist: Sue Mitchell, Prop stylist: Skylar Myers,
These 3-ingredient sweet treats are a breeze to make and, because dark chocolate clusters take just 15 minutes to prepare, they can be made on short notice to feed a crowd. While cashews contribute a sweet and mild flavor, don’t hesitate to swap them out for an alternative like almonds or peanuts, or try adding dried cranberries or cherries for a delightfully tangy twist.
Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar
Who says spinach salads are only for spring? Use fresh spinach and other seasonal vegetables to make this salad with roasted butternut squash, apples, cheddar and pecans. This colorful and healthy salad would be a wonderful addition to your table any time of year.
Bacalao Guisado (Puerto Rican Fish Stew)
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Bacalao—salted dried codfish—is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking and several rinses in cool water before it can be used. We opt for fresh fish in this quick version. Serve with crusty rolls to soak up the juices.
Spinach Salad with Warm Maple Dressing
Pure maple syrup adds body and rich flavor to the dressing, providing a perfect counterpoint to the smoked cheese.
Kale & White Bean Potpie with Chive Biscuits
In this vegetarian white bean potpie recipe, kale and hearty white beans are topped with easy homemade chive biscuits. If desired, add a little shredded Gruyère or Cheddar cheese to the biscuit dough.
Cheesy Spinach-Zucchini Lasagna
Greg DuPree
Thanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.
Focaccia Sandwiches
Diana Chistruga
These Italian-inspired focaccia sandwiches are what lunch dreams are made of. The Tomato, Mozzarella & Pesto Sandwich channels classic caprese vibes, complete with creamy mozzarella, juicy tomato slices and a drizzle of balsamic glaze that ties it all together. For something sweet and savory, the Fig & Goat Cheese Sandwich pairs tangy goat cheese and peppery arugula with sweet fig jam and salty cured meats.
