Weeknight Meals

As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.

If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.

In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.

Say it with us: No more squishy, bland summer squash!

Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.

Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.

Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.

If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

Cool, crunchy, and a bit sweet, this salad is meant to quench the fire from all the other dishes on the table.

Buttery, garlicky, irresistible shrimp scampi—but make it pasta.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

Built of toasted nuts, creamy ricotta, and salty Parmesan, you don’t even need a food processor to make this riff on the normal pesto you know and love.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious.

So much to love on one plate!

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these.

Paprika gives smoky, spicy balance to bright citrus and herb flavors.

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.