For other recipes, the pasta is at least partially cooked before the casserole is assembled and goes in the oven.

chicken thighs, patted dry.yellow onion, thinly sliced.

diced tomatoes, undrained.Warm corn tortillas or mashed potatoes, for serving.Sprinkle chicken evenly with pepper and 2 teaspoons salt.

Using kitchen tongs, char each poblano directly over a medium flame on a gas stovetop.Cook until skin is blackened, 2 to 3 minutes per side.

(Alternatively, preheat oven to broil with rack about 7 inches from heat source.

Place chiles on an aluminum foil–lined baking sheet, and broil until charred, 5 to 8 minutes per side.)Vibrant and cozy, it’s a salad that comes together in only 30 minutes — lentils, dressing, kale, and all.

2024 F&W Best New Chef Karyn Tomlinson of Myriel in St. Paul, Minnesota, uses French lentils, a small variety with a slight piquant finish that are hearty enough to retain their shape even when cooked for long periods of time.They don’t go mushy, making them the prime choice for salads such as this one.

Add the chopped kale to the pot of lentils, and let the residual heat soften and wilt the hearty green.The soft, tangy goat cheese and sweet roasted red peppers balance out the flavors for a sweet, zippy, smoky dish..