You don’t need a whole chicken to make homemade chicken noodle soup. Here's how to make it with bone-in chicken, chewy egg noodles and an aromatics-infused broth.

With only a few ingredients, this roast beef is a snap to throw together. And after cooking all day, the meat is wonderfully tender. —Lauren Adamson, Layton, Utah

When my wife asks what she should make for a gathering, she's always told to bring this—and a couple of copies of the recipe

The most popular salad at the table? Hot German potato salad with smoky bacon and a sweet-tangy dressing.

Have a hankering for roast chicken? The Taste of Home Test Kitchen has tips on how to roast a chicken perfectly every time.

This super fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead

Plated with rice and crunchy, stir-fried vegetables, this sesame chicken recipe makes homemade Chinese dishes taste just like they do in restaurants.

Learn how to roast chicken breast in the oven for the juiciest, most tender chicken. These oven-roasted chicken breasts are so good that you'll want to make them every night of the week.

This orange chicken recipe with orange marmalade is a family favorite. It's sure to be a hit at your next get together!

I love turkey on Thanksgiving, but then I need to take a little break from it for a while—and making something to freeze for later is the perfect solution. Tossing the turkey breast in olive oil keeps it tender and moist, and the shallot, lemon zest, parsley, and vermouth give the final pie a little extra sparkle.

My husband and I love New Orleans. He proposed in New Orleans. We go to New Orleans annually and gobble up the cuisine as fast as possible. The inspiration for this is deeply engrained! I LOVE Joe's Stuff which you can order here OR - go there and pick some up in person! http://www.neworleansschoolofcooking.com/ Also we swear by the Zatarains rice but you can use your favorite long grain white rice.

What to make on Thanksgiving when turkey is a bit too much, when you are planning a romantic dinner for two, when your friends do not like white meat, or simply when you are up for something a little bit more adventurous than just a good old roasted bird. This is a dish that preserves the spirit of the Thanksgiving meal, without really having to do the entire thing.

This method produces an amazingly crisp skin and some very juicy meat. It requires a lot of time and a very low oven temperature, so it's a good method for those with kitchens with two ovens (lucky!) or for when you're cooking the turkey ahead of time and reheating gently before the big meal.

I don’t mean to be cocky, but this chili really is the best ever (at least the best I've ever made). And it's dirt cheap! While beef is usually my protein of choice for this purpose, it’s expensive here in Israel. So I decided to give leaner, cheaper turkey chili a whirl -- and I got to watch as they freshly ground the turkey breast for me at the shuk.

When we were kids, my stepmom Jennie made fantastic turkey, wrapped in bacon and roasted to juicy perfection. Jennie is a great cook—following instincts and sense of flavor rather than recipes, and I don't remember her ever making a bad meal. This is my version of her bacon bird. I used a 14-pounder, but if you want larger or smaller, just adjust the amounts and times accordingly—this is your bird!

This is my favorite dish in any Chinese restaurant, where it is normally made with ground pork. Making it with ground turkey is healthier and it tastes very similar. The best part of making Chinese dishes at home, is you can cut way back on the added fat. My daughter swears that mine is better than any restaurants.