All Recipes

Shrimp, smoked sausage and broccoli cook in stages before a honey-garlic sauce brings them together. Check the sausage label first: this quick skillet assumes a fully cooked product. Browned smoked sausage is not automatically ready to eat if its label says it still requires cooking.

Warm jasmine rice and honey-lime chicken meet a cool peach salsa in these bowls. Keep the salsa lime juice separate from the chicken glaze quantity. Add honey late in cooking so it does not scorch while the chicken sears.

Sliced honey-glazed chicken tops macaroni in a milk-based Cheddar and mozzarella sauce. A flour-and-butter base thickens the milk before the cheeses melt. Keep the chicken glaze and finishing honey separate so the dish receives the intended amounts at the intended stages.

Chicken marinates in honey, red wine vinegar, garlic and oregano before baking under feta. The used marinade is discarded, so this method differs from chicken served with a separate clean honey drizzle. Allow refrigerator time before the oven stage and judge doneness in the meat beneath the cheese.

Chicken breasts are cooked before a hot-honey, soy and lime sauce is added. Vegetables and cooked grains complete the bowls. Prepare the vegetables in small pieces and keep the chicken out of the pan while they finish if needed; a thick breast and a raw broccoli stem do not share one reliable timer.

Penne carries the flavors of a deli sandwich in this chilled salad with ham, salami, pepperoni and provolone. Drain cooled pasta thoroughly before dressing it. Add lettuce close to serving, because a long soak in mayonnaise dressing and tomato juice quickly changes its texture.

Linguine and shrimp are coated in a cream sauce with garlic, lemon and Parmesan, then topped with mozzarella. Cook the pasta just to al dente before assembling. Use a gentle simmer for the dairy sauce and avoid extending the oven stage after the center is hot.

Baked russet potatoes form a crumbly base for this chilled salad with bacon, Cheddar, mayonnaise and sour cream. Vinegar seasons the warm potato pieces before the dairy dressing is added. Build cooling time into the plan; a tray of freshly baked potatoes is not ready for immediate cold salad assembly.

Maple syrup, sriracha and vinegar form a short glaze for bite-size chicken served over coconut jasmine rice. Keep the glaze separate while the chicken starts cooking, then add it near the end. That sequence gives more control over browning and avoids reserving sauce that has touched raw chicken.