CRONCHKITCHENChoose a beef bowl, chicken dinner, pasta or soup. Read the preparation notes as well as the cooking estimate; a marinade or a pot of rice can change the schedule.
Browse by occasion: weeknight dinners or rainy-day comfort.
One-pot chicken noodle soup with dried rosemary, thyme, sage and lemon. Chicken breasts and dry ditalini cook in the same Dutch oven.
Let’s cook Herb Your Enthusiasm — One-pot chicken and ditalini soupGround beef and peppers with garlic, smoked paprika, tomato paste, and serrano. Serve over Mexican rice for a savory dinner without taco seasoning.
Let’s cook Mex Appeal — Smoky garlic ground beef and peppersHot Italian sausage rigatoni with zucchini, garlic, and a thick tomato sauce. Cook pasta separately for better leftovers; penne works too.
Let’s cook Big Rig — Spicy Italian sausage rigatoni with vegetablesThai basil ground beef with garlic, chili, soy, and fish sauce over rice. A savory bowl with crisp cucumber and no added sugar in the sauce.
Let’s cook Basil Instinct — Spicy Thai basil ground beef bowlsLean ground beef, peas, and peppers in a light onion gravy with thyme and sage. Serve over basmati rice; no mushrooms or cream needed.
Let’s cook Gravy Expectations — Ground beef and onion gravy rice bowlsChicken breast, bell peppers, and red onion roasted across two sheet pans, finished with lime, and served over rice. Four generous fajita bowls.
Let’s cook Sheet Happens — Sheet-pan chicken fajita rice bowlsBoneless curry chicken with potato-thickened gravy, coconut rice and red beans, and steamed cabbage. Includes overnight prep and kidney-bean safety guidance.
Let’s cook Thyme on Our Side — Jamaican curry chicken with rice and peasGochujang ground beef with browned green beans, broccoli, ginger and garlic in a glossy sauce. Serve over jasmine rice with scallion greens.
Let’s cook Glaze of Glory — Gochujang beef with green beans and broccoliChicken thigh curry with a vindaloo seasoning blend, tomatoes and cider vinegar, served over basmati rice with quick-pickled cucumber.
Let’s cook Thighs the Limit — Pantry-seasoning chicken vindaloo bowlsSavory ground beef with chili crisp, black pepper and soy over cold romaine and cucumber. Rice and charred corn are optional.
Let’s cook Pepper with Benefits — Black-pepper chili-crisp beef bowlsSoy-seasoned ramen broth with chicken stock, dashi, doubanjiang, ginger and garlic. Cook fresh noodles separately and arrange prepared toppings just before serving.
Let’s cook Broth and Order — Spicy shoyu ramenSoy-forward chicken thigh teriyaki with garlic, ginger and mirin. Marinate in the refrigerator, grill, and serve with rice and separately reserved sauce.
Let’s cook Char and Tell — Seattle-style grilled chicken teriyakiStir-fried fresh noodles with pork belly or bacon, cabbage and carrot in a Worcestershire, oyster sauce and honey coating. Finished with aonori and pickled ginger.
Let’s cook Sauce and Effect — Pork and cabbage yakisobaBeef chuck, stout, bacon and root vegetables cooked on low with pearl barley. Sear the beef and deglaze with red wine before filling the slow cooker.
Let’s cook Much Ado About Stew — Slow-cooker Guinness beef and barley stew