Roasted chicken breasts and tender bulgur combine with avocados, fennel, and tomatoes in a bright, citrusy vinaigrette for a near-effortless meal.

My mom made this cereal squares recipe while I was growing up, and now I make it for my family. The squares are always a favorite at Christmas parties, too! They're easy to make. I recommend keeping the squares in the fridge right up until serving.

Schmaltzy chicken, fresh ginger, and tender rice come together in this comforting Filipino rice soup.

Easy to make. Just mix them and put in the oven and forget them for 5 to 6 hours. I do them at night and leave them all night in the oven.

These banana bars are soft and simple but delicious and made with yummy ingredients. They're always a big hit when I make them for my friends and bring them to school.

This salted nut roll recipe tastes just like the candy bar! Great alternative to brownies or cookies.

F&W's Melissa Rubel plays with the meat-and-potatoes mix in a traditional shepherd's pie, using chicken in the filling and buttery mashed parsnips on top.

Food & Wine Culinary Director-at-Large Justin Chapple’s roast chicken legs drip meaty, delicious fat onto a smoky, peppery bed of potatoes, red onion and crispy croutons.

There are many versions of tinga — the smoky Mexican tomato sauce — and this one is especially easy, calling for only a few simple ingredients.

Charles Phan's quintessential Chicken Pho owes its depth to a long-simmered bone broth; an array of fresh toppings brings color, flavor, and texture to the finished soup.

Popularized throughout the American South in the 1980s, this vino version of the cheeky “coq au can” swaps a wine can for a beer can.

Chicken Provençal combines the sun-drenched flavors of southern France: tomatoes, garlic, rosemary, and olives.