Weeknight Meals

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.

“Anytime you grill or pan-fry fish,” Ballymaloe co-founder Rory O’Connell says, “it's essential to thoroughly dry it before adding your fat.”

This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong without a wok. Just get your skillet super hot. 

Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.