Weeknight Meals

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

Don’t trust anyone who doesn’t love a chicken cutlet.

Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.

Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).

A kicky chile-lime dressing wakes up your weeknight salmon.

This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

If you have a wok, gold star goes to you! Use it!

No tough strips of dry meat here.

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

The shrimp is even better when it’s grilled.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.