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Photography by Bev Childress of Fort Worth, Texas

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If you’re having one of those weeks where even the thought of what to make for dinner stresses you out, these are the recipes you need. After a busy day, the only solution that will keep you calm is something that comes together easily and leaves minimal cleanup behind. These 10 one-pan meals are just that. They’re also comforting and crowd-pleasing — which are major wins any time.

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Once a slight chill settles into the September air, it always feels like there’s a quick shift in the foods we crave. With summer in the rearview mirror, we’re quick to pull on cozy sweaters, gear up for fall baking, and swap out those light and fresh dinners for recipes that are hearty and comforting. And nowhere was that more obvious than in the recipes you all were saving this September.

It was full steam ahead with soup, slow cooker, skillet, and easy fall baking recipes — and these 10 recipes were your favorites.

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With autumn officially here, it’s about that time to hit up the orchard for the season’s best activity: apple picking. I think we can agree that the real fun is getting those crisp apples back to the kitchen, then cooking and baking them up every which way.

From indulgent fritters and sweet desserts, to savory soups and fresh salads, we’re sharing over 30 recipes that will help you make the most of this year’s apple haul.

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I admit that the magic of meal prep still eludes me, but doing just two rounds of Meal Prep Power Hours has taught me that if I have just a few things — from plain pasta to hummus — waiting in the fridge, my whole family eats better and I can flex my meal plan to include better lunches and breakfasts too.

These are the 12 recipes I find myself reaching for time and time again, even if I only have a single hour to prepare one recipe and chop some vegetables for the week. Many of them can do double duty as either breakfast and lunch or lunch and dinner, and all are kid-friendly enough for even the pickiest eaters.

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Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

What is a casserole exactly? Last week Joseph Lamour wrote about the two-year-long Twitter debate going on to define this cold-weather favorite. Is it the dish it’s served in, or is the stuff in the dish what really matters? Joseph concluded a casserole is really more of a vibe thing. Does it feel homey and warm and make for excellent leftovers? If so, then I think it’s safe to call it a casserole.

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Making homemade pumpkin purée sounds like one of those #culinarygoal projects — something that sounds good in theory, but takes far too much time and effort to actually do. Not so much when you add the pressure cooker to the equation. In hardly any time, homemade pumpkin purée, and all the bragging rights that go along with it, can be yours. Just imagine the pumpkin pie you’re on your way to making.

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It all started ten years ago when I began my research on coconut oil. I was determined to find a healthy saturated fat that I could cook with and use in baking. Not only did I discover that coconut oil was great for all sorts of cooking, but it was also amazing for my skin […]

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The thing I miss most about living in the South (besides the people) is a Waffle House on every corner. These cheery yellow diners are open 24 hours and serve breakfast, burgers, and hash brown plates that will fill you up for just a few bucks. They are a refuge for late-night partiers and exhausted parents alike.

Waffle House, despite its name, is most famous for their crispy, diner-style hash browns. You know the ones: shredded ultra-tender potatoes with a shatteringly crisp exterior. At Waffle House, you can get yours smothered, covered (and even doubled!). And below, you’ll find three of Waffle House’s tricks for making hash browns — so you can make your own at home.

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It is after 11 p.m. on a Saturday night and I’m quietly munching on a salty, crispy rice and hazelnut crackle and mumbling “damn, Chrissy!” to myself as I pack up what will be the topping for tomorrow’s dinner party dessert. The Chrissy I’m referring to, of course, is none other than former model, now TV host, cookbook author, and mom, Chrissy Teigen.

Teigen’s second book, Cravings: Hungry for More, came out last week, but I’ve spent the last few weeks cooking through a preview copy, cursing Chrissy for being both unabashed and completely ballsy in her recipes. We’re sharing three of my favorite recipes from the book on Kitchn this week, but my absolute favorite recipe isn’t included. In order to get that recipe, you’ll have to buy Chrissy’s new book — and I promise you it’s worth the $18 price tag.

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