Saturday lunch. From Canyon Ranch in Tucson, Arizona. Go ahead and pack it in: This chicken salad tastes deceptively creamy, but unlike the old-fashioned mayo-drenched variety, it is held together with tangy nonfat yogurt. The sweet and spicy flavor is a pleasure for your palate, and the flavonoids in the grapes are a boon to the heart.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.