Soups & StewsClassic Chicken Noodle Soup
Old-fashioned chicken noodle soup with tender chicken, carrots, celery and egg noodles in a savory homemade broth. Comfort in a bowl.
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01Kitchen tip of the day
Pat meat and fish completely dry before cooking — it's the secret to a golden, flavorful sear.
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Dinners, soups, breakfasts & classic desserts
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From cozy soups to classic desserts, every recipe is clearly written and made with ingredients from your local grocery store.
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Dinners
Hearty, satisfying mains for weeknights and Sunday suppers.
BrowseSeafood
Heart-smart fish and shrimp dishes ready in about 30 minutes.
BrowseSoups & Stews
Comforting bowls that warm you up and reheat beautifully.
BrowseBreakfast
Easy morning classics to start the day right.
BrowseSalads & Sides
Fresh, colorful plates packed with vegetables.
BrowseDesserts
Old-fashioned sweets just like Grandma used to make.
BrowseCalories
420per serving
21% of a 2,000-calorie day
Protein
38g
Carbs 3g · Fat 28g
Time
15mPrep
75mCook
90mTotal
Recipe of the week
Roasted Lemon Garlic Chicken
Serves
6people
Easy to double for a crowd
Ingredients
8
Skill level
Medium
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Soups & Stews
Soups & StewsCreamy Butternut Squash Soup
Velvety butternut squash soup with a hint of nutmeg and maple. Naturally creamy, cozy and perfect for fall evenings.
BreakfastSunny-Side Up Eggs on Toast with Tomato
Perfectly cooked eggs on crisp, buttery toast with ripe tomato. A five-ingredient breakfast that's fast, filling and full of protein.
BreakfastGarden Vegetable Omelet
A fluffy three-egg omelet filled with sautéed peppers, spinach, onion and cheddar. A great way to use up vegetables from the fridge.
DinnersSpaghetti with Simple Tomato Basil Sauce
A rich, from-scratch tomato sauce made with pantry staples and fresh basil, tossed with spaghetti. Dinner in 30 minutes.
SeafoodGarlic Butter Shrimp
Juicy shrimp sautéed in garlic butter with lemon and parsley. A 15-minute skillet dinner to serve over rice, pasta or crusty bread.
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Kitchen safety
Safe cooking temperatures
An instant-read thermometer is the only reliable way to know food is safely cooked. These are the USDA-recommended minimum internal temperatures — keep this chart handy or print it for your fridge.
| Food | Temperature | Note |
|---|---|---|
| Beef, pork, veal & lamb steaks, roasts, chops | 145°F | Rest 3 minutes |
| Ground beef, pork & lamb | 160°F | |
| All poultry — whole, pieces & ground | 165°F | |
| Fish & shellfish | 145°F | Flesh opaque, flakes with a fork |
| Egg dishes (casseroles, quiche) | 160°F | |
| Leftovers & casseroles | 165°F | Reheat until steaming |
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