Make your own North Carolina barbecue sauce and use a rotisserie chicken and prepared coleslaw to build these amazing sandwiches in half an hour.

Bake chicken breasts, burst cherry tomatoes, and salty feta on a single sheet tray for a hassle-free, flavorful meal.

For this version of the Roman classic, pounded chicken cutlets topped with prosciutto and sage leaves are pan-seared, then served in a simple white wine-butter sauce.

Crisp-tender celery and pan-sautéed shrimp is cooked in a tangy yet warming limoncello and whiskey glaze.

Dunking just-grilled shrimp into this sweet-spicy barbecue sauce is our idea of the perfect summer meal.

This creamy, spicy, and boldly flavored White Chicken Chili cooks in one pot in under an hour. It gets its luscious texture from creamy navy beans and chopped corn tortillas, which thicken the broth and give it a long-cooked flavor. A lightly piquant combination of fresh jalapeños, diced green chiles, ground cayenne, and chili powder lend heat without overpowering the chili, while fresh and cooling cilantro, stirred in at the last minute, balances each bowl.

This rich and comforting Viet-Cajun shrimp étoufée is punctuated with aromatics like curry powder, lemongrass, makrut lime leaves, and coconut milk.

Sweet sugar snap peas give this light summer salad from Ivan Conill’s Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its mild, creamy richness. Shredded rotisserie chicken may be omitted for a vegetarian version, or you can substitute with flaked hot smoked salmon.

As the child of Portuguese immigrants, 2011 Food & Wine Best New Chef George Mendes grew up eating all sorts of rice dishes at home. "There was simple tomato rice served with fried fish and then rabbit rice on special occasions and holidays," he says. This cozy chicken and rice recipe draws on those memories. In it, shredded rotisserie chicken, olives, sautéed onions and bell pepper, and crispy rendered soppressata are topped with cooked saffron rice and baked until the rice gets crispy on top to make a comforting dinner.

In a blender, puree the cilantro with the sour cream, lime juice and olive oil until smooth. Season with salt and pepper.

Chef Rene Ortiz serves modernist Mexican dishes at La Condesa in Austin. His smoky, tomatoey tortilla soup is a bit simpler and more classic than many of his recipes, but it still has an innovative touch: It’s enriched with butter, not tortillas.

Rotisserie chicken, shredded cheese, and corn tortillas make these flautas an easy, quick dinner.

Unlike their larger, late-season siblings, baby veggies are supremely quick to cook. Creamy new potatoes add substance to this quick one-pan skillet dinner of tender shrimp, fresh shelling peas, and dill, which come together in a sweet and buttery broth laced with cream.

Calabrian chiles and melted goat cheese take this modern classic dinner to new (and spicy) heights.

These chunky little shrimp cakes from F&W’s Justin Chapple are spiked with scallions, lemon and smoked paprika, and served with an almost-instant spicy mayo.

Chef Ricardo Zarate serves this insanely good Southeast Asian chicken with a super-simple combination of mayonnaise, miso and spicy Sriracha sauce.