Weeknight Meals

The name says it all. Shrimp with a garlicky, pungent, buttery sauce.

Blistered yet snappy asparagus and crispy pork in a robust sauce.

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. 

Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.

This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.

Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.

Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. 

Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.