Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well.

 

How could a dinner you put together this quickly be this good? Credit the Farberware Glide, which lets you cook chicken to moist, juicy perfection! Then pair that perfectly cooked chicken with a salty pretzel bun and sweet-tart mango salsa, and you have an irresistible balance of flavors and textures—on the table in under 20 minutes.

These are an American take on an Asian favorite. The peanut sauce is a must-make, must-have, must-use.

Chef Keith Snow creates a vegetarian sandwich with grilled zucchini, red onions, zucchini squash, red peppers, mushrooms and fresh mozzarella.

You've never had salmon like this before. With a flavorful basil-and-olive-oil crust and grilled to perfection, it is complemented by a fresh, homemade salsa.

This is the classic soda fountain burger gone wild: we “beefed” up the usual thin patty into a fat, juicy burger to make it a carnivore’s fantasy come true.

We love this rub so much, we can’t see any reason to make a single batch. This recipe makes enough rub for 2-4 more meals: use it on salmon, swordfish, chicken or burgers.

We like to think of this as the Big Daddy of burgers: it’s got everything to love on a burger all in one bite.