Canned Goods

Don't let that can in your pantry go to waste.

A pantry-friendly recipe inspired by the Mediterranean.

It's time to give canned sardines a try.

These recipes and tips will help you stretch your pantry staples into meals.

In the hierarchy of crowd-pleasing apps, this is at the top of the list.

There are a lot of way to make sloppy Joes, but this quick and easy version is the best.

The one-pot love child of chili and macaroni cheese.

Count yourself lucky if you have leftovers.

This moist and tender pumpkin bread rivals the coffee chain's popular bakery treat.

There's a surprising ingredient involved.

It's everything you love about the classic, minus the gluten.

Finally, a quick and easy veggie burger (ready in 30 minutes!) made with pantry staples.

We'll be eating this every morning from now until Halloween.

Honey and harissa flavor this one-dish meal of saucy chickpeas and golden-brown chicken.

The best no-bake pie you aren't making — yet!

It gets even better as it sits.

It's extra juicy, salty, fresh, and satisfying.

You'll just need your freezer and a food processor.

This vegetarian skillet chili is a summertime twist on the classic cold-weather favorite.

The perfect back-pocket salad recipe you can whip up with pantry staples you might already have on hand.

These pantry-friendly toasts will become an instant favorite.

This chili is everything you want in your bowl from the slow cooker.

A quick and easy meal inspired by a Roman classic.

Try this fresh spin on chicken.

There are some enchiladas that are pure over-the-top indulgences, oozing with cheese at every turn. These are not those enchiladas. You’ll certainly find gooey, melty cheese in every bite, but this version comes with a more wholesome twist and is all about the veggies. These family-friendly enchiladas are packed with sweet roasted butternut squash, tender corn, and smoky black beans, and then topped with a super-simple, ultra-fresh green salad.

When you think of oatmeal, you most likely think of weekday mornings — it’s a hearty breakfast that keeps you full on busy days. Weekends are reserved for pancakes and eggs, right? Well, I encourage you to set aside a Saturday for this particular oatmeal, as it’s as special as that short stack.

Do yourself a favor and serve it with rice or bread to mop up all the extra sauce.

It's exactly what we want to eat right now.

Your meal plan needs a nacho night. Here's how to nail it!

Basically the most filling salad you'll eat all week.

This is wholesome comfort food at its finest.

Now that fall has settled in and a chill has returned to the air, it’s the perfect time for stocking up on hearty stews and curries to take you through the season. Meaty brown lentils star as the base of this wholesome and comforting vegan curry. It’s kissed with warm, sweet spices like garam masala and turmeric, laced with fire-roasted tomatoes, and finished with a can of creamy coconut milk for just a touch of richness.

It's packed with fiber and protein.

This one goes out to all the cilantro-lovers.

I love having a healthy dip at my fingertips when I am preparing dinner at home or need a simple appetizer for a get-together with friends. This particular dip of puréed beans and artichokes is filling enough to tide me over until dinner is ready, but also light and refreshing — a perfect snack for the dark and dreary winter days we’re getting in our neck of the woods. A quick whiz in your food processor and this dip is ready in less than five minutes!

A simple puréed soup is something I turn to often. Lately, I’ve been relying on a lightly spiced cauliflower soup to tide be over between the richness of the holidays. The nice thing about this recipe is that it takes very little time to pull together. You simply cook down the onions and garlic with cauliflower, broth, and warm spices and ready your favorite toppings (I like crispy parsley, toasty cashews, and spicy red pepper flakes — all with a dash of olive oil).

It's the cheesy non-cheese dip you've been dreaming of.

Swap the chicken for chickpeas in this deeply delicious vegan take on tikka masala.

Hearty and vegan? Is it possible? Yes, of course! We pulled recipes from a few vegan cookbooks hitting the market this year and asked one of our food photographers and stylists, Maria Siriano, who happens to be vegan, for her thoughts on the recipes. Up first in this series is a homestyle vegan chickpea noodle soup from Homestyle Vegan, by Amber St. Peter of Fettle Vegan.

This lentil chili tastes like everything you love about chili — filled with smoky spices and lots of rich tomato flavor — but it goes lighter than the meat-filled version, thanks to the addition of barely sweet butternut squash and hearty lentils. Lentils are the perfect candidate for a meat-free chili. They cook up earthy and meaty, and there’s no browning or precooking necessary. This hearty vegan chili comes together easily with the aid of a slow cooker.

Let me preach the meringue cookie gospel for a moment here. Meringues are light and airy, with a just-right sweetness, and they melt in your mouth with their crisp-tender texture. They are made with just three ingredients, one of which is a leftover byproduct of a kitchen staple. If you were thinking these pretty, tasty things were made from egg whites, you were wrong.

In this bowl lies every single thing I want in a really good batch of chili. A slew of pantry ingredients leave it with just the right balance of spicy, sweet, and bitter flavors, making this a plant-based pot of chili that will leave you fully satisfied. The chili gets its heft from red lentils and a duo of beans. As a result, it has a texture so meaty, I have to remind myself that there’s not actually any meat in the pot. It checks all the boxes, and then some.

Many a potluck or summer cookout has been graced with a bowl of three-bean salad, and I have to confess that I usually skip right over it. The combination of beans and herbs just never really tasted all that exciting to me, so to jazz things up and make it more substantial, I tinkered with the recipe and added chewy pearl couscous and a ton of fresh herbs to this picnic classic.

Take all your favorite components of Spanish paella, combine them with crowd-pleasing orzo pasta, and the result is a quick weeknight dinner the whole family will agree on. Fragrant chicken sausage joins forces with smoked paprika, sweet tomatoes, and lots of juicy shrimp to make a one-pan pasta that tastes familiar yet feels new. It’s a fast dinner that’s easy on the wallet, and is sure to find a permanent spot on your meal planning roster.

I always thought tapenade was just a mixture of smashed-up olives, and I never understood the fuss. Turns out it’s a much more complex dish, where other bold flavors mingle with the assertive olives to create something that can be a dip, topping, or spread. This version mixes in sweet roasted red peppers and lots of lemon for a citrus-y punch. The heartbeat of tapenade of course lies in olives.

You don’t actually have to eat a Caesar salad to savor the essence of its best flavors. Inspired by the dressing that brings the classic salad together, these bean-filled veggie burgers get a big boost of flavor with the help of a few simple pantry ingredients. You won’t find bottled dressing anywhere near these burgers.

You're welcome.

Seattle chef Renee Erickson is known for drop-dead gorgeous restaurants and carefully sourced produce, meats, and seafood. Between the oysters at The Walrus and the Carpenter, her sardine toast at The Whale Wins, and the beef from her own farm at Bateau, she’s also making her mark in the sustainability department, focusing on highlighting foods that aren’t seen as often (think: tiny fish and less traditional cuts of beef).

Fact: Canned sardines are polarizing. You either love ’em or hate ’em. If you’re in the love ’em camp, here’s an easy snack (or even a light lunch!) that celebrates canned sardines and pairs them with tangy pickled onions, zesty Dijon mustard, and nutty crispbreads. I find canned sardines intensely fishy, so other strong flavors are needed to balance everything out.

Tuna salad that’s loaded with mayo and stuffed between two slices of wheat bread doesn’t thrill me — this guy, however, absolutely does. It’s the polar opposite: loaded with fresh vegetables and herbs, with not a trace of goopy mayo in sight. Taking inspiration from Greek ingredients and flavors, this tuna salad practically whisks you away to a breezy Greek island, even if you’re only digging into it at your desk.

A quick salsa verde makes this humble dish feel fancy.

This soup comes with a memory: a bowl of hearty soup served by my mother-in-law one chilly fall afternoon many years ago. I remember the tomatoey broth being so complex yet so comforting, and the cheesy tortellini were a brilliant touch. I asked her for the recipe, but she, being the MacGyver of the kitchen that she is, didn’t have anything to give — it was a one-time-only melting pot of a week’s worth of leftovers. But I didn’t forget it.

Woe to a wife who loves a scalding-hot bowl of chowder when her husband’s policy on all soups — as well as any other hot liquids — is the same as Kenneth Ellen Parcell’s: “That’s the devil’s temperature.

The superstar slow cooker strikes again with this tasty combination of brown rice, white beans, chicken, and broccoli florets.

A light and fresh recipe you'll turn to all summer long.

As much as I love regular pancakes, there’s something about Dutch babies that elevates them to the status of something special. Even though they’re surprisingly easy to make, they’re so impressive when they emerge out of the oven all puffed up and proud. Since I tend toward savory rather than sweet breakfasts, this Dutch baby, loaded with spicy roasted chiles and melty cheese, is right up my alley.

You know those humble cans of white beans you have stashed in the pantry? It’s time to dig them out and keep them on deck. They are the backbone of this wholesome greens and beans hash. Give yourself 20 minutes (maybe less!) and you’ll be tucking into creamy, blistered beans tossed in a tangle of wilted lemony greens. Top it with a runny-yolked poached egg, and prepare to feel like a real dinner superhero.

Part bread stuffing, part French Onion soup, 100% delicious.