Dinner

Stir-frying slices makes this dinner doable on any given night.

Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.

A creamy, cheesy, tangy pasta alla vodka that’s weeknight-easy but dinner-party-worthy.

Like dirty martini chicken thighs and a pantry pasta that uses the whole jar.

A Paris-inspired version of the classic ham and cheese sandwich from chef Alexia Duchêne.

A one-pot celebration of summer vegetables.

These are the sandwiches we come back to again and again.

Inspired by satay, sans the skewers, this saucy tofu comes together in one skillet in just 30 minutes.

Chicken salad, pasta salad, and Caesar salad, all in one.

Grated zucchini cooks down into a creamy lemon-Parmesan sauce that coats every strand of pasta.

Turn a pound of ground beef into this hearty, umami stir-fry.

A great Caesar salad gets its swagger from crisp, cold greens, creamy dressing, and freshly made croutons.

A reader favorite for almost 50 years, freshly updated with a brighter sauce.

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.

A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.

Raw zucchini has never tasted better.

Pickled chile vinaigrette, salami, and torn crispy bread help turn a bowl’s worth of stone fruit into a lightning fast summery dinner.

A lightning-fast dinner inspired by an Italian classic.

Best served chilled.

A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.

The kicky homemade ranch marinade tastes bright, creamy, and deeply familiar.

Pasta sauce tastes better on the grill.

The popular dish gets a summery upgrade.