Weeknight Meals

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

"Curry" rhymes with "hurry" for a reason. A few shortcut ingredients yield a gently spiced, deep-flavored sauce that’s ready in under an hour.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.

Make sure the vodka cooks for a full minute or two to evaporate all the booziness.

Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.

Think of this fried rice recipe as a template, not a dictum. If you don’t have beef jerky on hand, use leftover short ribs or spareribs, try some Chinese sausage, or skip the meat altogether. The technique is what is key here, not the specific ingredients.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.

There’s nothing wrong with a regular tomato-and-mayo sandwich, but this shredded lettuce and Italian vinaigrette masterpiece is worthy too.

Meaty and flakeable, these fillets don't mind being tossed.

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.