Weeknight Meals

Garlicky, pungent ramps set off pesto pyrotechnics.

Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.

This technique will work on any fish—red snapper, salmon, and branzino, and mackerel included.

Breakfast just got a major upgrade.

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.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

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.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

Keep the heat on low after you stir in the mustard—the sauce could break unattractively if it boils.

This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.

Regardless of the color of quinoa, make sure you rinse it before you cook it.

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Feel free to substitute chard and radicchio for the endive.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.