Weeknight Meals

A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.

If you’re camping, make this your night one dinner, when the fish is freshest.

A peppy cherry dressing is a natural pairing for pork.

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

These fillings would also work wrapped up in a tortilla or lavash.

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

Even if assertive fish like sardines aren’t typically your thing, the mellowed flavor that they take on when grilled—not to mention that crisp skin—might change your mind. What’s more, the skin’s high oil content means these fish are way less prone to sticking.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that’s ready in a flash.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

The easiest meal you’ll make all summer—just grab a crusty piece of bread and a bottle of white, and dinner is served.

The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Learn how it's done here.

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.