We here at New York Times Cooking love a good cry, whether we’re attending a wedding, watching that one episode of “The Last of Us” or chopping three pounds of onions for French onion soup. As Sara Bonisteel notes in her recipe, which has five stars and over 5,000 reviews, you’ll spend a good bit of time caramelizing all those onions, but it’s always worth the wait (and tears). A deeply flavored, savory-sweet bowl of sable-brown French onion soup on a cold winter weekend? Featured RecipeView Recipe →Considerably quicker to make is Lidey Heuck’s sheet-pan chicken and potatoes with feta, lemon and dill, which comes together in weeknight time (45 minutes, plus whatever marinating time you can manage) but looks and feels weekend-fancy. The feta and lemon provide necessary acidity to level out the luscious potatoes and crisp-skinned chicken thighs; all you need to add is a simple green salad.

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