This Latin staple is a dish that everyone loves! Chicken, peppers, tomatoes and saffron rice are cooked together to make a comforting and hearty dinner. Richard Blais serves his with yogurt, which we think is a genius compliment to the dish.

Avocado bits, sliced red bell pepper, and crisply baked tortilla strips add texture and color to a soup everyone will love. Packed with flavor and nutrition, this recipe for Chicken Tortilla Soup will definitely become part of your weeknight repertoire.

Finally, Alex Guarnaschelli’s first cookbook is out! I’ve been excited for this book, both because she’s a super talented chef and her upbringing sounds like one big cooking play land (her mother is a well-known cookbook editor, thus their home was centered on the kitchen), and because the dishes are irresistible.

This chicken dish from Eva’s Kitchen (Clarkson Potter, 2011) by Eva Longoria is so easy and so flavorful that you will make it all the time. The trick is to work fast once the chicken is cooked and add the salt and lemon as soon as you get the chicken out of the pan. Don’t worry if it looks like too much lemon juice—when the chicken is hot, the juice soaks through the crispy coating and adds fabulous flavor to the chicken.

This recipe for Chicken Hash with Sweet Potatoes from Fifty Shades of Chicken: A Parody in a Cookbook (Clarkson Potter, 2012) by F.L. Fowler needs no introduction. It takes hardly any time to whip this up, so make this perfectly hearty breakfast for the morning after with a special someone.