Weeknight Meals
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“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.”
3.7
(3.67)
Easy
This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.
4.6
(4.56)
Easy
If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
4.0
(4.02)
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.
3.0
(3.09)
Quick
The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.
2.6
(2.57)
Easy
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.
4.0
(4.11)
Quick
Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong without a wok. Just get your skillet super hot.
4.3
(4.3)
Easy
Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.
3.5
(3.48)
Vegan
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.
4.5
(4.48)
A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.
3.5
(3.52)
Easy
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.
4.4
(4.4)
Quick
Garlicky, pungent ramps set off pesto pyrotechnics.
4.4
(4.36)
Quick
Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.
4.3
(4.26)
Quick
To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.
3.0
(3.15)
Quick
This technique will work on any fish—red snapper, salmon, and branzino, and mackerel included.
4.0
(4.22)
Quick
Breakfast just got a major upgrade.
5.0
(4.8)
Quick
Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.
3.4
(3.4)
Quick
No nduja? Just add an extra glug of olive oil along with some red pepper flakes.
4.3
(4.32)
Easy
This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.
4.0
(3.77)
Quick
The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.
4.6
(4.6)
Quick
Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.
3.7
(3.71)
Quick
Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.
4.0
(3.76)
Easy
Keep the heat on low after you stir in the mustard—the sauce could break unattractively if it boils.
4.0
(4.23)
Quick
This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.
4.4
(4.4)