Thousands of Home Cooks Swear by These 19 Cozy Dinners Right Now, and You Can Make Every One Tonight

Ever stood in front of the fridge at 5 p.m. with no idea what to make? Thousands of home cooks have already done the testing for you. Every dish here sits near the top of a big US recipe site’s most-rated or most-saved list this month, from NYT Cooking to Allrecipes and Taste of Home. We wrote our own simple home version of each one, so you get the comfort without the guesswork. These are the cozy dinners America is cooking right now..

Cozy dinners start with the big one: turkey chili

Pierre Franey’s turkey chili on NYT Cooking has more than 24,000 ratings, and it is one of the site’s most popular recipes this week. That tells you everything. It is lean, hearty and ready in under an hour, and it tastes even better the next day. Our version keeps it simple with pantry beans and a good spice mix. Toppings bar or plain bowl at your house?

You will need: 1 tablespoon oil, 1 onion diced, 1 green bell pepper diced, 3 cloves garlic, 1 1/2 pounds ground turkey, 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon oregano, one 28-ounce can crushed tomatoes, two 15-ounce cans kidney beans drained, 1 cup chicken broth, salt, sour cream and cheddar to serve.

How to make it: Heat the oil in a pot and cook the onion and pepper 5 minutes. Add the garlic and turkey and cook, breaking it up, until no pink remains. Stir in the spices for 1 minute. Add the tomatoes, beans and broth. Simmer 30 minutes, stirring now and then. Season and serve with toppings.

Cozy dinners for chili night: creamy white chicken chili

Lidey Heuck’s white chicken chili has more than 19,000 ratings on NYT Cooking, and fans love that it is creamy without being heavy. It is mild enough for kids, with green chiles and white beans doing the work. Make it on Sunday and lunches are handled all week. A squeeze of lime at the end wakes it all up. Red chili or white chili: which side are you on?

You will need: 1 tablespoon oil, 1 onion diced, 3 cloves garlic, 1 1/2 pounds boneless chicken breasts or thighs, two 4-ounce cans diced green chiles, 2 teaspoons cumin, 1 teaspoon oregano, 4 cups chicken broth, two 15-ounce cans white beans, 4 ounces cream cheese, lime, cilantro.

How to make it: Soften the onion in oil 5 minutes, then add garlic, chiles and spices for 1 minute. Add the chicken, broth and 1 can of beans. Simmer 20 minutes, then shred the chicken. Mash the second can of beans and stir in with the cream cheese until smooth. Finish with lime and cilantro.

Miso chicken thighs, the sweet and salty favorite

Sam Sifton’s miso chicken has more than 16,000 ratings on NYT Cooking, and it is one of those cozy dinners that sounds fancy but takes almost no effort. Miso, a little honey and garlic turn into a sticky, savory glaze in the oven. The chicken stays juicy and the edges caramelize. Serve it with rice and something green. Have you cooked with miso before, or is this your first time?

You will need: 8 bone-in, skin-on chicken thighs, 3 tablespoons white miso, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon oil, 2 cloves garlic grated, 1 teaspoon grated ginger, sliced green onions, sesame seeds.

How to make it: Heat the oven to 425 degrees F. Whisk the miso, honey, soy sauce, vinegar, oil, garlic and ginger. Toss the chicken in half the glaze and arrange skin side up on a lined sheet pan. Roast 30 minutes, brush with the rest and roast 10 more until 175 degrees F. Top with green onions and sesame.

Chicken au poivre for a fancy weeknight

Kay Chun’s chicken au poivre has more than 8,000 ratings on NYT Cooking. It takes the classic French steak dish and makes it friendly for a Tuesday. The chicken gets a peppery crust, and the pan sauce with broth, a splash of cream and Dijon comes together in minutes. It feels like date night without the bill. Would you serve it with fries or mashed potatoes?

You will need: 4 thin chicken cutlets, salt, 1 tablespoon coarsely cracked black pepper, 2 tablespoons oil, 2 tablespoons butter, 1 shallot minced, 1/2 cup chicken broth, 1/3 cup heavy cream, 1 teaspoon Dijon mustard, parsley.

How to make it: Season the chicken with salt and press the pepper into both sides. Sear in oil over medium high heat 3 to 4 minutes per side until cooked through, then move to a plate. Lower the heat, melt the butter and cook the shallot 1 minute. Add broth, cream and Dijon and simmer 3 minutes. Spoon over the chicken.

Cozy dinners with crusty bread: herbed white bean and sausage stew

Melissa Clark’s herbed white bean and sausage stew has more than 6,000 ratings on NYT Cooking. It is the cozy dinners kind of recipe that fills the house with the smell of rosemary and garlic. Our shortcut uses canned beans so it is ready in about 40 minutes. Serve it with crusty bread for dunking. Is a stew night more of a Sunday thing or a weeknight thing for you?

You will need: 1 pound Italian sausage, 1 tablespoon olive oil, 1 onion diced, 2 carrots diced, 2 celery stalks diced, 4 cloves garlic, 2 sprigs rosemary, 1 teaspoon thyme, three 15-ounce cans cannellini beans drained, 4 cups chicken broth, 3 cups chopped kale, Parmesan, salt, pepper.

How to make it: Brown the sausage in the oil, breaking it up, then set aside. Cook the onion, carrots and celery 6 minutes in the drippings. Add garlic and herbs for 1 minute. Add the beans, broth and sausage and simmer 20 minutes. Mash some beans to thicken. Stir in the kale until wilted and serve with Parmesan.

Japanese-style ground beef curry

Amelia Rampe’s Japanese ground beef curry has more than 5,000 ratings on NYT Cooking. Japanese curry is milder and sweeter than many curries, with a thick, glossy sauce that kids usually love. Using ground beef makes it one of the fastest cozy dinners here. Grated apple adds a gentle sweetness. Spoon it over hot rice. Quick poll: A) over rice, B) over noodles, C) with a fried egg on top?

You will need: 1 tablespoon oil, 1 onion diced, 2 carrots diced, 1 pound ground beef, 2 cloves garlic, 1 teaspoon grated ginger, 2 tablespoons curry powder, 2 tablespoons flour, 2 cups beef broth, 1 small apple grated, 2 tablespoons ketchup, 1 tablespoon soy sauce, 1 teaspoon honey, cooked rice.

How to make it: Cook the onion and carrots in oil 6 minutes. Add the beef and brown it. Stir in the garlic, ginger, curry powder and flour for 1 minute. Pour in the broth slowly, then add the apple, ketchup, soy sauce and honey. Simmer 15 minutes until thick and glossy. Serve over rice.

Creamy Tuscan chicken in one skillet

Dan Pelosi’s creamy Tuscan chicken has close to 5,000 ratings on NYT Cooking, and it is easy to see why. Golden chicken sits in a garlicky cream sauce with sun-dried tomatoes and spinach. It is rich, comforting and done in about 30 minutes. Keep bread nearby for the sauce. If your family loves this one, try our steak dinners at home that beat a steakhouse night next. Spinach in or spinach out?

You will need: 4 boneless chicken breasts or thighs, salt, pepper, 1 teaspoon Italian seasoning, 2 tablespoons olive oil, 4 cloves garlic, 1/2 cup sun-dried tomatoes chopped, 1 cup chicken broth, 3/4 cup heavy cream, 1/2 cup grated Parmesan, 2 cups baby spinach.

How to make it: Season the chicken and sear in oil 5 to 6 minutes per side until cooked through, then set aside. Cook the garlic and sun-dried tomatoes 1 minute. Add broth and scrape up the browned bits, then the cream and Parmesan. Simmer 3 minutes, stir in the spinach and return the chicken to warm through.

Parmesan cabbage soup that costs almost nothing

Melissa Clark’s Parmesan cabbage soup has close to 4,500 ratings on NYT Cooking. A humble head of cabbage turns silky and sweet, and a Parmesan rind in the pot adds deep, savory flavor. It is one of the cheapest cozy dinners on this list and one of the most surprising. Save your Parmesan rinds in the freezer for this. Do you already keep rinds, or is that a new trick?

You will need: 3 tablespoons butter, 1 onion sliced, 4 cloves garlic, 1 small head green cabbage thinly sliced, 6 cups chicken or vegetable broth, 1 Parmesan rind, one 15-ounce can white beans drained, salt, pepper, grated Parmesan and crusty bread to serve.

How to make it: Melt the butter and cook the onion 6 minutes until soft. Add the garlic for 1 minute, then the cabbage and a pinch of salt, stirring until it wilts, about 10 minutes. Add the broth, rind and beans and simmer 25 minutes. Remove the rind, season and serve with lots of grated Parmesan.

Cozy dinners with a flaky top: skillet chicken pot pie

Alison Roman’s skillet chicken potpie has more than 4,000 ratings on NYT Cooking. All the comfort of a classic pot pie, but baked in one skillet with a sheet of store-bought puff pastry on top. Rotisserie chicken makes it even faster. When the golden crust shatters into the creamy filling, everyone goes quiet. Who gets the corner pieces with the most crust at your table?

You will need: 3 tablespoons butter, 1 onion diced, 2 carrots diced, 2 celery stalks diced, 1/4 cup flour, 2 cups chicken broth, 1/2 cup milk, 3 cups shredded cooked chicken, 1 cup frozen peas, 1 teaspoon thyme, salt, pepper, 1 sheet puff pastry thawed, 1 egg beaten.

How to make it: Heat the oven to 400 degrees F. Melt the butter in an ovenproof skillet and cook the vegetables 6 minutes. Stir in the flour, then slowly add the broth and milk and simmer until thick. Add chicken, peas and thyme and season. Lay the pastry on top, cut vents, brush with egg and bake 25 to 30 minutes.

Cashew butter chicken korma

Zainab Shah’s cashew butter chicken korma has more than 2,800 ratings on NYT Cooking. Korma is mild, creamy and gently spiced, and this version uses cashew butter for a rich, silky sauce with no long soaking. It is one of the gentlest cozy dinners on the list and a great first curry for anyone nervous about heat. Serve it with rice or warm naan. Is your family team mild, team medium or team extra hot?

You will need: 2 tablespoons butter or ghee, 1 onion finely chopped, 4 cloves garlic, 1 tablespoon grated ginger, 2 teaspoons garam masala, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/3 cup cashew butter, 1 1/2 cups chicken broth, 1/2 cup plain yogurt, 1 1/2 pounds chicken thighs cubed, salt, cilantro.

How to make it: Cook the onion in butter 8 minutes until golden. Add garlic, ginger and spices for 1 minute. Whisk in the cashew butter and broth until smooth. Add the chicken and simmer 15 minutes until cooked through. Lower the heat and stir in the yogurt without boiling. Season and top with cilantro.

Broccoli rice with eggs, the budget pick

Hetty Lui McKinnon’s broccoli rice with eggs has close to 500 ratings on NYT Cooking, and it earns a spot here because it may be the cheapest dinner on the list. Leftover rice, a head of broccoli and a few eggs become a savory, filling skillet meal in about 20 minutes. It is perfect for the night before grocery day. What is your favorite use for leftover rice?

You will need: 2 tablespoons oil, 1 head broccoli finely chopped including stems, 3 green onions sliced, 2 cloves garlic, 3 cups cooked cold rice, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 4 eggs, chili crisp or hot sauce to serve.

How to make it: Heat the oil in a large skillet and stir-fry the broccoli 4 minutes until bright and tender crisp. Add the green onions and garlic for 1 minute. Add the rice and press it into the pan to crisp, 3 minutes. Season with soy and sesame oil. Push aside, scramble the eggs in the space, then fold together.

Garlic noodles, Allrecipes’ most-saved dish

Garlic noodles were number one on Allrecipes’ list of its five most-saved recipes, published October 13. It makes sense: buttery, garlicky noodles with a little savory sauce, ready in 15 minutes. Serve them on their own or next to shrimp or steak. Your kitchen will smell amazing. Be honest: how much garlic is too much garlic?

You will need: 12 ounces spaghetti or lo mein noodles, 6 tablespoons butter, 8 cloves garlic minced, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon brown sugar, 1/4 cup grated Parmesan, sliced green onions.

How to make it: Cook the noodles and save 1/2 cup water. Melt the butter over medium low heat and cook the garlic 2 minutes until fragrant but not brown. Stir in the oyster sauce, soy sauce and sugar. Toss in the noodles with splashes of pasta water until glossy. Toss with Parmesan and top with green onions.

Sheet-pan orange chicken, better than takeout

Sheet-pan orange chicken was number five on Taste of Home’s most popular list on October 22, and it was featured as their dinner tonight pick. You get crispy chicken and a sticky orange glaze without deep frying. Like the best cozy dinners, everything bakes on one pan, so cleanup is easy. Serve it over rice with broccoli. Do you order orange chicken every time you get takeout?

You will need: 1 1/2 pounds boneless chicken thighs cut in pieces, 1/3 cup cornstarch, salt, 2 tablespoons oil. Sauce: 1/2 cup orange juice, zest of 1 orange, 3 tablespoons honey, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon ginger, 2 teaspoons cornstarch.

How to make it: Heat the oven to 425 degrees F. Toss the chicken with cornstarch and salt, then the oil. Spread on a lined sheet pan and bake 20 minutes, flipping once. Simmer the sauce ingredients in a small pan until thick, about 3 minutes. Toss the chicken in the sauce and bake 5 more minutes.

Cozy dinners for a hungry crowd: firecracker casserole

Firecracker casserole sat at number three on Taste of Home’s most popular list on October 22. Think of it as tacos in a baking dish: seasoned beef and beans layered with tortillas, sauce and plenty of cheese. It feeds a crowd and reheats well. Add jalapenos if you like it hot. Quick poll: A) sour cream on top, B) salsa, C) both, obviously?

You will need: 1 1/2 pounds ground beef, 1 onion diced, one 15-ounce can black beans drained, 1 packet or 3 tablespoons taco seasoning, one 10-ounce can red enchilada sauce, 6 corn tortillas, 2 cups shredded cheddar or Mexican blend, sliced jalapenos, sour cream.

How to make it: Heat the oven to 350 degrees F. Brown the beef with the onion and drain. Stir in beans, seasoning and half the sauce. In a greased 9×13 dish, layer tortillas, half the beef and half the cheese. Repeat, pour on the rest of the sauce and top with cheese. Bake 25 minutes until bubbling.

Church supper hot dish, the Midwest’s coziest dinner

Church supper hot dish was number four on Taste of Home’s most popular list on October 22. Ground beef, potatoes and vegetables bake in a creamy sauce under a layer of cheese. It is the kind of dish that showed up at every potluck and funeral lunch, and it still makes people feel looked after. Did your family call it hot dish or casserole?

You will need: 1 1/2 pounds ground beef, 1 onion diced, 4 medium potatoes thinly sliced, 2 cups frozen mixed vegetables, one 10.5-ounce can cream of mushroom soup, 1/2 cup milk, 1 teaspoon garlic powder, salt, pepper, 1 1/2 cups shredded cheddar.

How to make it: Heat the oven to 350 degrees F. Brown the beef with the onion and drain. Whisk the soup, milk and garlic powder. In a greased 9×13 dish, layer half the potatoes, the beef, vegetables and the rest of the potatoes, seasoning as you go. Pour on the sauce, cover with foil and bake 60 minutes. Top with cheese and bake 10 more.

Poor man’s casserole that stretches a pound of beef

Poor man’s casserole made Taste of Home’s most popular list at number seven on October 22, and the name says it all. A single pound of ground beef, a few potatoes and a can of soup feed a family of six. It is a reminder that some of the best cozy dinners were born on a tight budget. What is your family’s favorite cheap and filling meal?

You will need: 1 pound ground beef, 1 onion diced, 4 medium potatoes peeled and cubed, 1 cup frozen corn or green beans, one 10.5-ounce can cream of chicken soup, 1/2 cup milk, 1 teaspoon paprika, salt, pepper, 1 cup shredded cheddar.

How to make it: Heat the oven to 375 degrees F. Brown the beef and onion and drain. Toss the potatoes with salt, pepper and paprika in a greased 9×13 dish. Top with the beef and vegetables. Whisk the soup and milk and pour over. Cover with foil and bake 50 minutes until the potatoes are tender, then add cheese and bake 10 more.

Spinach artichoke chicken, your favorite dip as dinner

Spinach artichoke chicken was in Taste of Home’s Now Trending spot on October 22. One of the most fun cozy dinners here, it turns the party dip everyone hovers over into a real dinner. Chicken breasts bake under a creamy layer of spinach, artichokes and melted cheese. Serve with rice, pasta or a green salad. Would you make this for a weeknight or save it for company?

You will need: 4 boneless chicken breasts, salt, pepper, 1 teaspoon garlic powder, 4 ounces cream cheese softened, 1/4 cup sour cream, 1/2 cup grated Parmesan, 1 cup chopped frozen spinach thawed and squeezed dry, one 14-ounce can artichoke hearts chopped, 1 cup shredded mozzarella.

How to make it: Heat the oven to 375 degrees F. Season the chicken and place in a greased baking dish. Mix the cream cheese, sour cream, Parmesan, spinach and artichokes and spread over the chicken. Top with mozzarella. Bake 30 to 35 minutes until the chicken reaches 165 degrees F and the top is golden.

Skillet pork chops and apples

Ali Slagle’s skillet pork chops and apples with miso caramel has more than 4,500 ratings on NYT Cooking. Pork and apples are a classic fall match, and a quick sweet and salty pan sauce makes them shine. Everything happens in one skillet in about 45 minutes. Our home version uses a simple brown sugar and Dijon glaze. Pork chops: a weeknight hero or a dish you forgot about?

You will need: 4 bone-in pork chops about 1 inch thick, salt, pepper, 1 tablespoon oil, 2 tablespoons butter, 2 apples cut in wedges, 1 small onion sliced, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1/2 cup apple cider or broth, thyme.

How to make it: Season the chops and sear in oil 4 to 5 minutes per side until 145 degrees F, then rest on a plate. Melt the butter and cook the apples and onion 6 minutes until golden. Stir in the brown sugar, Dijon, cider and thyme and simmer 3 minutes until syrupy. Return the chops to coat and serve.

Cabbage Parm, one of the most surprising cozy dinners

Hetty Lui McKinnon’s cabbage Parm has more than 1,100 ratings on NYT Cooking. It treats thick wedges of cabbage like chicken Parm: roasted until tender and browned, then covered in marinara and bubbling cheese. It is cheap, filling and a great meatless Monday. Kids who say they hate cabbage often ask for seconds. Which of these cozy dinners are you making first this week?

You will need: 1 medium head green cabbage cut into 8 wedges, 3 tablespoons olive oil, salt, pepper, 1 teaspoon garlic powder, 2 cups marinara sauce, 1 1/2 cups shredded mozzarella, 1/2 cup grated Parmesan, 1/2 cup panko, fresh basil.

How to make it: Heat the oven to 425 degrees F. Brush the wedges with oil, season and roast on a sheet pan 25 minutes, flipping once, until browned. Move them to a baking dish, spoon marinara over the top and sprinkle with mozzarella, Parmesan and panko. Bake 15 minutes until bubbling and golden. Finish with basil.