#quick-meals

#quick-meals

Canned foods are delightfully convenient when stocked in the pantry. You never know when they'll come in handy or how you can incorporate them into a dish for a more filling or interesting culinary experience. Canned chili is one example that's especially versatile; we deemed it an absolute must-have canned food, along with tomatoes and beans. While chili is tasty on its own, we wanted to highlight some creative ways to use the food beyond eating it as is.

Enjoyed by millions of us on the daily, toasted bread makes the perfect base for a satisfying breakfast or lunch, providing a versatile canvas for customizing with whichever toppings take your fancy. Reaching for your favorite spread is of course a great way to jazz up your slices (peanut butter, Nutella, and jam all deserve a mention), but a variety of canned foods can also help you turn toast into an even heartier meal, while maintaining the same convenient approach.

There are plenty of moments in life when you need a simple meal to put on the table. Sure, we, too, enjoy dishes that are a multi-step process, involving a myriad of ingredients and hours in the kitchen - chopping, stirring, and constant monitoring or else something gets burned or messed up beyond repair. But it's not something that makes sense on a daily basis. That's why we love a convenient meal that doesn't sacrifice taste.

At the grocery store, I am a wide-eyed baby with a wholly undeveloped sense of object permanence. What do I have at home? Your guess is as good as mine. It wouldn't hurt to grab a can of beans, you know, just in case the reserves are low. Well, peekaboo. At present writing, there are nine cans of chickpeas in my pantry.

I love bibimbap, the Korean rice bowls they're a great way to use up bits and pieces in the fridge; arrange them beautifully on a bowl of rice and top with an egg and Korean chilli sauce. I don't always have gochugaru at home, so came up with this addictive miso-peanut chilli sauce instead. Roast the vegetables in some sesame oil in a tray, pop the rice in the microwave, boil or fry an egg, and that's dinner sorted.

Let's be real, cooking in a college dorm isn't always easy. Tiny communal kitchens, barely any counter space and maybe just a microwave to work with? We've been there. But that doesn't mean you're stuck with ramen and granola bars forever. Whether you're craving something quick between classes or need a midnight snack, these dorm-friendly dishes have your back. Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. This satisfying snack or meal from Ali Slagle comes together in 10 minutes or less.

This viral Kewpie mayo ramen hack transforms basic instant ramen into a rich, velvety gourmet soup with minimal effort, using Kewpie mayonnaise and a six-minute egg.

Broad bean pods are wonderfully fragrant and yield the essence of the broad bean's familiar flavor without using the bean itself.

Cheap, easy and energy efficient, microwave baking has its upsides. This salty-sweet chocolate mug cake is elevated into a rich dessert with white miso paste.

During a kitchen renovation, having shelf-stable food options like hummus can help prevent hunger while appliances are out of commission.

This easy BBQ chicken protein bowl recipe is a simple and speedy way to inject a large dose of protein into your day.

Transform store-bought rotisserie chicken into something special with a Smashed Cucumber and Chicken Salad, allowing flavors to meld over time, enhancing the dish.

This vibrant and spicy chicken noodle soup with sriracha is simple yet layered, reminiscent of authentic Thai noodle soup experiences, perfect for a weeknight meal.

The secret to making vegetarian red beans and rice flavorful lies in the "Holy Trinity" of aromatics and a blend of spices to enhance taste.