Weeknight Meals

This fish recipe is as healthy as it is easy—which is very!

A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.

If you can't find sablefish, swap in lox, NBD.

If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.

This dressing is coconut milk and lime juice—and it's amazing.

Super easy meatballs in under 5 ingredients, phewph!

In case you were wondering, yes, it must be Hellmann’s.

Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

The ginger-soy marinade here is everything.

This all-purpose weeknight green curry recipe has great flavor complexity for how quick it is to make.

This savory, larb-esque pork mixture makes for the ultimate all-purpose grain bowl topper.

Smoky bacon, crunchy shredded lettuce, and an addictively zesty dressing—what’s not to like?

If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.

This all-purpose sauce will go with any protein and doubles as a great dressing for summer salads.

Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.

Easy, flavorful, and healthy. A poached chicken miracle!

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

This cold noodle salad can be customized however you want, but it's all about that sesame dressing.

This colorful cold noodle salad is infinitely riffable.

This colorful cold noodle salad is infinitely riffable and superbly delicious, thanks to a big-flavor dressing you’re gonna want to have on hand all the time.

Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.