Weeknight Meals

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

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.

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.

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

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

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

Crisp-skinned fish isn’t about high heat.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

A modern take on your childhood sick-day soup.

A savory take on classic miso soup.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.