Try our editors' five favorite chicken, pasta, and chocolate recipes!

Good for roasting, drumsticks go well with strong marinades and flavorings; this recipe pairs them with a barbecue sauce made of vinegar, sugar, espresso powder, and mustard. Drumsticks stay especially juicy on the grill.

Asian cuisine inspires this delicious dish that pairs chicken with cashews. Toasting brings out the sweet, buttery flavor of the cashews.

Go south of the border with these prep-ahead chicken enchiladas filled with a creamy green sauce and topped with Monterey Jack cheese.

A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount of oil instead of butter makes it just as tasty.

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. The chicken pieces are crunchy on the outside, moist and tender on the inside. Any leftover chicken will make a great school lunch.

This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and asparagus.

Basil adds a fresh taste to pasta and shrimp.

A roundabout version of a classic spaghetti dinner: mini meatballs, bocconcini, grape tomatoes, and bowl-shaped pasta.

White wine serves as the base for our bolognese sauce that elevates spaghetti to new heights.

A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.

These parfaits are perfect for a party. The recipe can be doubled or tripled and refrigerated for up to four days or frozen for up to two weeks.

Deputy food editor Allie Lewis shares her tips for making dense, fudgy brownies loaded with chocolate and made from scratch. Or if you prefer, try one of the variations of her recipe.

A dense chocolate  tart is topped with pears for an easy and elegant finale to any meal.

We added chocolate chunks to chocolate batter for a true chocoholic's dream. These cookies are meant to be soft and chewy; be sure not to overbake them.

An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top.