Dinner

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.

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.

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.

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

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

Best served chilled.

A lightning-fast dinner inspired by an Italian classic.

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

Pasta sauce tastes better on the grill.

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

Grilling fish atop a bed of lemon slices is the key to not sticking.

The popular dish gets a summery upgrade.

Easy fish tacos, hot honey salmon, corn fried rice, and more weeknight dinner ideas to make this month.

You’ll want to eat this smoky, sweet, and tangy red pepper–walnut dip with everything.

In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.

Canned green curry paste does most of the work for a dish that tastes like you tried much harder than you did.