This easy one-pot chili is perfect for a couple or a crowd on Super Bowl Sunday. Chili is always a family pleaser. Using chicken and mushrooms gives a light, tasty result. All of the ingredients cook in a large skillet. It’s a meal on its own, or serve quick-cooking rice and a ready-to-eat salad on the side.

Garlic, sherry and hoisin sauce flavor chicken in this quick Chinese stir-fry. Thoughts of the start of the Chinese New Year next week inspired this quick and easy stir-fry dinner.

This thick and hearty soup made with ham, lentils, and tomatoes takes only 30 minutes to make and is a great way to brighten up a winter evening. It’s a whole meal in one bowl.

Though she is often cooking for one these days, Alicia still like to cook in big batches to freeze. Not only does she have her dinner with most of the work done, but she has food to share.

A Neapolitan pizza-style sauce over tender, juicy pork makes a quick and simple dinner. The combination of tomato, olive and garlic on the pork pairs beautifully with the earthiness of the beans and the bite of peppery arugula in the White Bean Salad.

Batch-cooking meat speeds dinner to the table faster than you can call for takeout, and it’s so much healthier. Today’s Italian Stewed Beef is a slow-cooked wonder that can simmer on your countertop all day.

Now that Thanksgiving is over and we are heading into the biggest gift-giving season of the year, we want to share a treat that is as wonderful to distribute as it is to keep and enjoy at home.

Today’s offering, part of our “foods to be thankful for” series, is a hearty bean stew with the spicy flavors of hot Italian sausage and piquant fennel.

This is a great way to serve leftover turkey. It’s a one-pot meal — a hearty casserole with turkey, mushrooms and pasta with a light touch.

Linda Gassenheimer, The Miami Herald’s Dinner in Minutes columnist, is featured at this year’s Miami Book Fair International with her latest cookbook, <span class="italic">Fast and Flavorful: Great Diabetes Meals from Market to Table</span> (American Diabetes Association, $18.95).

Today’s installment in “Foods to Be Thankful For” is my mom’s amazing sweet potato casserole. In case you missed the delicious carrot bisque featured last week, check out the simply elegant soup recipe at www.kitchenscoop.com.

Juicy veal cutlets with a tangy Roquefort sauce creates a tasty dish. Veal cutlets only take 2 or 3 minutes to cook. They will continue to cook in their own heat once removed from the skillet. Just one ounce of cheese helps to make a very light, flavorful sauce.

Brown lentils are humble little legumes that often get overlooked for a desperate dinner. While it’s true that you don’t have to soak them, they can still take up to an hour to cook.

Meatloaf, well-seasoned and served with a tomato-mushroom sauce, makes a delicious entree. Complete the meal with a side dish of Spicy Lentils plus a lettuce or spinach salad.

Does potato salad have a season? I don’t think so, but some folks consider it strictly a spring/summer side dish. But the ingredients are simple, inexpensive and readily available year-round, so why not serve it in the fall and winter?

Deja vu in the grocery store: That’s just what it felt like when we glanced down in the meat case and spied an old reliable just begging to be picked up — smoked pork chops.

Sometimes a pasta dish comes along that’s absolutely captivating. That was the case for Alicia on a recent trip to the French and Italian Riviera, where she discovered Penne all’Arrabbiata. It’s so pure, so simple and yet so different from anything she’d ever eaten that she wondered how she’d missed it for so long.

A friend of mine called the other day and announced: “I’m making homemade ice cream on the deck today. Come on over.” Funny how all my “straightening up the house” plans for that Sunday afternoon disappeared at the words “homemade ice cream.”

Fresh shrimp in a light Provencal sauce is one of celebrity chef Jacques Pepin’s creations I tasted on a cruise.

Do you like chopped salads? I do! I love that with a chopped salad, you get a little bit of everything in every bite. When my kids were younger, a chopped salad was a sure way to get a variety of things in their dinner without turned-up noses and scowls. My oldest wouldn’t eat eggs, but boiled, chopped and tossed in a salad, she would scarf them up. My youngest hated tomatoes, but finely chopped and tossed with lettuce, cukes and carrots? Suddenly they weren’t so bad.