A metal bowl filled with fried rice with chicken and vegetables and a bowl of sliced jalapeños on the side.
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King Ranch chicken in a large green casserole dish with a serving spoon and a portion missing. A plate, a dish towel and a bowl of spices next to it.
Helen Dujardin
1 of 5

King Ranch Chicken Casserole

King Ranch chicken. It’s a classic American casserole that many recall as the best thing from their childhood. It’s chicken and roasted peppers layered with tortillas and cheesy goodness. One taste and you may want to rewrite your early years.
A bowl of chicken soup with carrots and noodles on a white table.
thepiwko
2 of 5

Leftover Roast Chicken Soup

This leftover roast chicken soup is a cinch to make in your slow cooker and is a great way to use up any vegetables languishing in your fridge.
A bowl inside another bowl filled with Thai chicken salad with peanut dressing on the side.
Allison Day
3 of 5

Thai-Inspired Chicken Salad with Peanut Dressing

This easy Thai-inspired chicken salad with tangy peanut dressing makes lunch something to look forward to, with loads of veggies and chicken.
A decorative metal serving bowl filled with fried rice with leftovers and a bowl of jalapeño garlic vinegar on the side
Aubrie Pick
4 of 5

Fried Rice With Leftovers

This fried rice with leftovers is a nifty clean-out-the-fridge stir-fry that turns leftovers into a quick and easy weeknight dinner made from just leftover rice and meat, seafood, or vegetables along with soy sauce or fish sauce. Beware the optional but addictive jalapeño garlic vinegar.
A glass jar filled with a layered Vietnamese chicken salad.
John Kernick
5 of 5

Vietnamese-Style Chicken Salad

This Vietnamese chicken salad is easy to make with cabbage, chicken, cilantro, and dressing that keeps well for several days in the fridge. It's a perfect combination of sour, sweet, salty, and heat.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

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