Even more easy and quick dinner recipes from the L.A. Times Test Kitchen

A rich chicken soup that comes together in minutes.
Recipe: Chunky vegetable chicken soup
  (Carolyn Cole / Los Angeles Times)

You can’t go wrong with this classic salad, and it’s a perfect way to use leftover grilled chicken.
Recipe: Grilled chicken Caesar salad
  (Bob Chamberlin / Los Angeles Times)

This rich Andalusian chowder has its roots in gazpacho.
Recipe: Seafood chowder
  (Ricardo DeAratanha / Los Angeles Times)

The clam chowder at La Conner Brewing Co. in Washington state’s San Juan Islands has a bit of spice to it. Read the recipe »  (Bob Chamberlin / Los Angeles Times)

Top tender chicken breasts with no less than three kinds of cheese.
Recipe: Chicken Gorgonzola
  (Kirk McKoy / Los Angeles Times)

Classic meatballs come together with only a handful of ingredients.
Recipe: Loaded meatballs
  (Anne Cusack / Los Angeles Times)

These meatballs are flavored with fresh mint, cumin and a touch of Aleppo pepper.
Recipe: Grilled lamb meatballs
  (Rick Loomis / Los Angeles Times)

Bacon makes it better.
Recipe: Roasted potato salad
  (Ricardo DeAratanha / Los Angeles Times)

Bacon and chestnuts are sure to turn anyone into a Brussels sprouts fan with this recipe.
Recipe: Brussels srpouts with chestnuts and bacon
  (Kirk McKoy / Los Angeles Times)

Look no further, this is pure comfort in a bowl.
Recipe: Bacon and egg risotto
  (Kirk McKoy / Los Angeles Times)

The specialty features tender, slow-cooked chicken stewed in a Creole-style tomato sauce dotted with green olives and peas and spiced with chile powder.
Recipe: Pollo al Colmao
  (Kirk McKoy / Los Angeles Times)

Bright and fresh and mildly spicy.
Recipe: Massaman chicken curry
  (Glenn Koenig / Los Angeles Times)

Chicken thighs are braised with white beans in a light tomato sauce, the stew finished with fresh spinach and lots of grated Parmigiano-Reggiano.
Recipe: Tuscan chicken stew
  (Katie Falkenberg / Los Angeles Times)

Simple to make yet rich with flavor.
Recipe: Polenta gratin with mushrooms and Fontina
  (Kirk McKoy / Los Angeles Times)

Mushrooms, fresh sage and garlic lend depth of flavor.
Recipe: Avis Hatheway’s wild rice dressing
  (Glenn Koenig / Los Angeles Times)

A great dish to make ahead if you’re expecting company.
Recipe: Nani’s tortino di fagiolini
  (Ricardo DeAratanha / Los Angeles Times)

This classic doesn’t even need a recipe. Start with a generous amount of sliced onions gently softened and browned in a deep pot with a little oil and fresh thyme. Add a touch of sherry, scraping the flavoring from the base of the pot, then fill with rich beef broth and bring to a simmer. Plate each serving in a deep oven-proof bowl, topped with a slice or two of crusty French bread and a layer of sliced or grated Gruyere or good Swiss. Pop each bowl under the broiler to melt and lightly brown the cheese, and dinner is served.  (Kirk McKoy / Los Angeles Times)

The tart apple notes brighten the soup, complementing the rich creaminess of the melted Brie for an easy yet wonderfully flavorful dish..
Recipe: Apple ‘n’ brie soup
  (Kirk McKoy / Los Angeles Times)

Barely wilted watercress lends a wonderful shade of green to our third soup, rich with Stilton cheese and garnished with toasted pecans.
Recipe: Watercress and Stilton soup
  (Anne Cusack / Los Angeles Times)

This comes together in minutes, and is just one of 25 dinner ideas using rotisserie chickens from the market.
Recipe: Barbecue chicken pizza
  (Anne Cusack / Los Angeles Times)

Using premade dough, this classic pie comes together in minutes.
Recipe: Pizza margherita
  (Jay L. Clendenin / Los Angeles Times)

For all those smoked salmon fans out there.
Recipe: Smoked salmon pizza
  (Glenn Koenig / Los Angeles Times)

Seasoned with onion, garlic, rosemary and a dried chile de arbol for a little heat, the kale is slowly cooked to the point of caramelization.
Recipe: Cavolo nero
  (Ricardo DeAratanha / Los Angeles Times)

Quickly charred Russian kale is topped with a bright yogurt dressing flavored with garlic, shallot, fresh mint and a touch of red wine vinegar.
Recipe: Grilled Russian kale with yogurt dressing and toasted hazelnuts
  (Bob Chamberlin / Los Angeles Times)

A wonderfully fresh salad with crisp, assertive notes.
Recipe: Tuscan kale salad with grilled heirloom carrots
  (Kirk McKoy / Los Angeles Times)

At once filling and refreshing.
Recipe: Cucumber and yogurt soup with barley
  (Bob Chamberlin / Los Angeles Times)

This hearty salad combines barley, oregano, olives, capers, pine nuts and green onions tossed with a bright lemon vinaigrette.
Recipe: Mediterranean barley salad
  (Anne Cusack / Los Angeles Times)

Perfect for those chilly nights, this recipe comes together in under an hour.
Recipe: Lentil and barley stew
  (Kirk McKoy / Los Angeles Times)

Fluffy and light with rich pumpkin flavor.
Recipe: Pumpkin pancakes
  (Anacleto Rapping / Los Angeles Times)

This recipe is a favorite of our readers.
Recipe: Pumpkin bread
  (States, Suzanne / For the Times)

It’s like pie, but in ice cream form.
Recipe: Pumpkin pie ice cream with pecan praline
  (Glenn Koenig / Los Angeles Times)

It’s a perfect way to highlight these sweet little mandarin oranges.
Recipe: Clementine salad
  (Ricardo DeAratanha / Los Angeles Times)

A deliciously simple dish.
Recipe: Green apple chicken salad
  (Kirk McKoy / Los Angeles Times)

Sweet cherry tomatoes and vibrant zucchini strips lend bright colors to this pasta salad, and the fresh lemon zest adds a nice zing.
Recipe: Shell pasta salad
  (Anne Cusack / Los Angeles Times)

Apples brighten the flavor in this rich soup.
Recipe: Leek, apple and thyme soup
  (Glenn Koenig / Los Angeles Times)

Rich flavor in a bowl.
Recipe: Winter vegetable soup
  (Kirk McKoy / Los Angeles Times)

Deep tomato flavor.
Recipe: Roasted tomato bisque
  (Kirk McKoy / Los Angeles Times)

Best ever? Possibly.
Recipe: Really the best-ever mac ‘n’ cheese
  (Allen J. Schaben / Los Angeles Times)

A little beer takes this comfort classic to the next level.
Recipe: Beer-baked mac ‘n’ cheese
  (Anne Cusack / Los Angeles Times)

Parmesan and a touch of Old Bay seasoning add dimension to this classic.
Recipe: Larry’s macaroni and cheese
  (Kirk McKoy / Los Angeles Times)

This classic comes together in minutes.
Recipe: Canter’s egg salad
  (Glenn Koenig / Los Angeles Times)

Even scrambled eggs work well at dinnertime.
Recipe: Creamy scrambled eggs with fines herbes
  (Gary Friedman / Los Angeles Times)

Subtle hint of pistachios in this classic custard dessert.
Recipe: Pistachio creme brulee
  (BOB CHAMBERLIN / Los Angeles Times)

Fresh citrus brightens this classic Italian dessert.
Recipe: Citrus tiramisu
  (Anne Cusack / Los Angeles Times)

A sweet snack or finish to any meal.
Recipe: Paradise bars
  (Kirk McKoy / Los Angeles Times)

The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant.
Recipe: Tom Kha Gai
  (Paul Morse / Los Angeles Times)

This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes.
Recipe: Moroccan chicken soup
  (Kirk McKoy / Los Angeles Times)

Rich and full of flavor.
Recipe: Tuscan chicken stew
  (Katie Falkenberg / Los Angeles Times)

Thick slices of eggplant brushed with olive oil capture a grill’s smokiness, while slow-roasted red and yellow peppers add a sweet dimension.
Recipe: Grilled eggplant
  (Robert Gauthier / Los Angeles Times)

Thick eggplant slices are flavored with anchovies, garlic and rosemary.
Recipe: Grilled eggplant with anchovies, garlic and rosemary
  (Mel Melcon / Los Angeles Times)

A simple yet colorful Greek salad.
Recipe: Butterflied roasted eggplant salad
  (Glenn Koenig / Los Angeles Times)

Acorn squash is roasted to tenderness before it’s added to this salad, a simple mix of tart apples, spicy greens, toasted hazelnuts and shaved cheese.
Recipe: Roasted acorn squash and apple salad
  (Mel Melcon / Los Angeles Times)

Garnish with fresh pomegranate seeds and candied pecans.
Recipe: Kabocha squash soup
  (Michael Robinson Chavez / Los Angeles Times)

If roasting, give the cubes a turn in some good chile powder and moisten them with pumpkin seed oil first.
Recipe: Peppery roasted squash
  (Gary Friedman / Los Angeles Times)

Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish.
Recipe: Artichoke and sun-dried tomato frittata
  (Glenn Koenig / Los Angeles Times)

This recipe makes multiple medium or small appetizer-sized frittatas.
Recipe: Zucchini, feta and basil frittata
  (Bob Chamberlin / Los Angeles Times)

Mushrooms lend rich depth to this frittata.
Recipe: Wild mushroom frittata
  (Eric Boyd / Los Angeles Times)

This hearty chili comes together in only an hour.
Recipe: Chicken chili
  (Ricardo DeAratanha / Los Angeles Times)

Add some color to your chicken dish with some pomegranate.
Recipe: Chicken with pomegranate-walnut sauce
  (Bob Chamberlin / Los Angeles Times)

Great as a light meal, it also makes a perfect side dish.
Recipe: Chicken salad
  (Glenn Koenig / Los Angeles Times)

Shrimp cooked in a simple pumpkin seed sauce flavored with garlic, cilantro and chiles.
Recipe: Shrimp tacos with pumpkin seed sauce
  (Eric Boyd / Los Angeles Times)

This flavorful dish comes together using only a handful of ingredients.
Recipe: Noodles with cabbage, poppy seeds and pepitas
  (Bob Chamberlin / Los Angeles Times)

Rich avocado dressing flavors this colorful salad.
Recipe: Bluewater Grill’s chopped chicken salad
  (Glenn Koenig / Los Angeles Times)

Roasted peppers add a smoky base to this rustic sauce.
Recipe: Roasted salmon with red pepper hazelnut pesto
  (Kirk McKoy / Los Angeles Times)

It doesn’t get much simpler -- and more flavorful -- than this easy dish.
Recipe: Oven-steamed salmon with dill mayonnaise
  (Ricardo DeAratanha / Los Angeles Times)

Salmon quickly picks up the flavors of this chipotle marinade, the fiery chiles married with tequila, a touch of sesame, and fresh notes of garlic, cilantro and green onion.
Recipe: Chipotle roasted salmon
  (Carlos Chavez / Los Angeles Times)

Crisp on the outside and fluffy on the inside.
Recipe: Rotisserie & Wine’s cornsticks
  (Ricardo DeAratanha / Los Angeles Times)

Packed with flavor.
Recipe: corn bread
  (Anne Cusack / Los Angeles Times)

Baked in a skillet with a crumble topping.
Recipe: Smitty’s skillet corn bread
  (Glenn Koenig / Los Angeles Times)

Deep roasted tomato flavor.
Recipe: Roasted tomato bisque
  (Kirk McKoy / Los Angeles Times)

A perfect fall dish.
Recipe: Butternut squash stew
  (Kirk McKoy / Los Angeles Times)

Slightly sweet with hints of coriander and cumin.
Recipe: Quick orange lentil soup
  (Gina Ferazzi / Los Angeles Times)

These coconut cupcakes have a hint of almond and nice buttermilk tang.
Recipe: Coconut cupcakes
  (Carlos Chavez / Los Angeles Times)

Rich and chocolatey.
Recipe: Red velvet cupcakes
  (Anne Cusack / Los Angeles Times)

Light crumb and bright vanilla flavor.
Recipe: Vanilla cupcakes
  (Francine Orr / Los Angeles Times)

Simple to make, with a nice hint of tang.
Recipe: Sour cream waffles
  (Stephen Osman / Los Angeles Times)

A classic recipe from Marion Cunningham.
Recipe: Yeast-raised waffles
  (Stephen Osman / Los Angeles Times)

These cornmeal waffles contain cheese and a touch of heat.
Recipe: Cornmeal-raised waffles
  (Beatrice de Gea / Los Angeles Times)

Sauteed Brussels sprouts, adapted from a dish at Firefly Bistro.
Recipe: Sauteed Brussels sprouts
  (Kirk McKoy / Los Angeles Times)

Courtesy of La Grande Orange Cafe.
Recipe: Brussels sprouts salad
  (Jay L. Clendenin / Los Angeles Times)

Give this familiar vegetable a deep-fried twist.
Recipe: Cleo’s Brussels sprouts
  (Ricardo DeAratanha / Los Angeles Times)

Your guests might never guess it’s vegetarian.
Recipe: Mexican lasagna
  (Ricardo DeAratanha / Los Angeles Times)

Earthy mushrooms with rich garlic and slightly spicy pasilla chile.
Recipe: Zetas with garlic and pasilla
  (Ricardo DeAratanha / Los Angeles Times)

Huitlacoche adds rich flavor without the meat.
Recipe: Huitlacoche quesadillas
  (Bob Chamberlin / Los Angeles Times)

The meatloaf at Wildcat Willies includes venison and bison and is enveloped in bacon.
Recipe: Wild game meatloaf
  (Bob Chamberlin / Los Angeles Times)

Extra marinara makes for tender and moist meatloaf.
Recipe: Turkey meatloaf
  (Anne Cusack / Los Angeles Times)

That rotisserie chicken at the market? We have 25 ways to use it for dinner.
Recipe: 25 dinners using rotisserie chicken
  (Anne Cusack / Los Angeles Times)

Scented with cinnamon, cardamom and nutmeg and flavored with chopped pistachios and diced fresh bananas.
Recipe: Banana and pistachio rice pudding
  (Kirk McKoy / Los Angeles Times)

Everyone’s favorite flavors in one dessert!
Recipe: Nutella chocolate espresso Kahlua mousse
  (Glenn Koenig / Los Angeles Times)

Perfect for chocolate lovers!
Recipe: Mexican chocolate pots de creme
  (Ricardo DeAratanha / Los Angeles Times)

A colorful dish served with raw asparagus and fava salad.
Recipe: Skirt steak carpaccio
  (Bob Chamberlin / Los Angeles Times)

A simple dinner on the grill, perfect when you’re entertaining outdoors.
Recipe: Grilled flank steak with chimichurri sauce
  (Gina Ferazzi / Los Angeles Times)

The salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time.
Recipe: Mediterranean barley salad
  (Anne Cusack / Los Angeles Times)