We’ve upped the ante on the original pull-from-the-pantry meal — the grilled cheese — with one potent ingredient: kimchi. And we use it two ways for a double dose of flavor.

Creamy and cheesy — you don’t want to miss out on this loaded potato soup. It’s full of protein and creamy enough to satisfy your cravings!

Classic, slow-simmered ragù Bolognese isn’t a weeknight dinner option, but its tomato-free cousin, white Bolognese, certainly can be. This rustic sauce made from ground meat, white wine, aromatics and olive oil is no less traditional and gets on the table quickly.

Chilly weather means it’s time for soup and this recipe for Italian tortellini soup is a cozy, yet flavorful dish and is a great addition to any menu.

Boneless, skinless chicken breast is the most-purchased cut of poultry in the U.S., but it’s easy to overcook and generally bland. Thankfully, the solution to both problems happens to be both simple and fast — a boldly flavored stir-fry.

Light, crisp, cloud-like meringue cookies have long been associated with French royalty, a decadent treat that required skill and dedication to pull off. Perhaps once, but then the whisk attachment was invented.

As the calendar turns, cultures across the world focus on good fortune and associate all kinds of foods with it. Here’s a look at which are healthiest – and how to handle those that are less so.

Simple bites, such as a fresh herb dip, guacamole, and cheddar popcorn are perfect for entertaining guests during the holidays.

Making kebabs from ground beef presents an opportunity and a problem. They can be boldly flavored, but getting them to stay put on skewers is tricky. So, what if we got rid of the skewers altogether?

Jelly doughnuts, also known as sufganiyot, have become a classic Hanukkah treat, one of a number of foods fried in oil that are popular on the holiday (latkes, or potato pancakes, are another).

In some areas of the country, especially the South, sweet potatoes make regular appearances at the end of the meal, yet for many of us elsewhere, it’s a surprise to encounter them in dessert form.

PARIS — The humble baguette — the crunchy ambassador for French baking around the world — is being added to the U.N.’s list of intangible cultural heritage as a cherished tradition to be preserved by humanity.

Braised sausages and lentils are classic French comfort food, and by streamlining the recipe, we bring it out of the countryside and squarely into the weeknight rotation.

With winter settling in, you are probably craving something warm and tasty for the season. This savory zucchini chowder is sure to satisfy your cravings!

Agrodolce squash makes a perfect vegetarian side dish for Thanksgiving.

Making turkey stock is a great way to use what you have on hand post-Thanksgiving. It’s easy and economical: Almost all leftover parts of the bird can be put to use, including the bones, the skin, and small bits of meat attached to the carcass.

Macau once was the center of Portugal’s massive maritime empire in the East. You can still taste the resulting mix of flavors. One recipe that shows the cultural convergence all in one dish is minchi — a meat-and-potato hash.

Building a good grain-based veggie burger is a challenge, not only for flavor, but also because they tend to fall apart. So instead we tried a seed — quinoa, to be specific — and were delighted with the results.

Gozleme, one of Turkey’s most common street foods, is easy enough to replicate at home with a few substitutions.

For this cookie recipe, we tried natural almond butter. We were thrilled. Besides injecting the cookie with almond flavor, the natural ingredient gave us more control over the finished texture — moist, fudgy and almost brownie-like.