Shredded chicken breasts and chewy hominy mingle in a boldly flavored blend of pureed tomatillos, cilantro, and chiles for this cozy pozole.

Blecs are handrolled pasta made from a mixture of wheat and buckwheat flours, that have a dumpling-like texture when cooked. Buckwheat flour is naturally gluten-free, resulting in a delicate pasta dough that stretches a little more than standard egg pasta when rolling. For a less intense buckwheat flavor, choose light buckwheat flour.

Fresh ingredients team up with store-bought shortcuts to get this comforting dinner on the table in just over 30 minutes.

This fast, easy, and light chicken pasta dish has lots of bright lemon flavor.

This cozy and refined chicken stew can be on the table in less than an hour.

Pre-salting the chicken makes for savory flavor throughout and helps crisp up the skin. Browning the butter adds nutty depth to the sauce; a flourish of sumac and Aleppo — though not fresh ingredients — adds a fresh, bright flavor to the finished dish.

Breaded with sesame seeds and flakey panko breadcrumbs for extra crunch, these crispy chicken cutlets will become a weeknight or weekend favorite.

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.

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.

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.