Dinner

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.

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 zucchini has never tasted better.

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.

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

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

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.

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

Pasta sauce tastes better on the grill.

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.

From chef Alexia Duchêne, this roast chicken is inspired by her Sunday suppers growing up in France.

We’ve got a version for when you’re hosting a cookout or making dinner on a weeknight.

Save this meal—with juicy chicken, warm pita, and crunchy veg—for your weeknight rotation.

Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.