Weeknight Meals

There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

Look for celery root that is firm—not spongy—at the bottom end.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.

It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.

Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.

You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

A low-fuss soup like this spicy, hearty number is great for a crowd.

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

Broiled salmon steaks are super fast, ultra-healthy, and often on our dinner tables. Here’s how to get ’em right—and keep them interesting.

This is the pizza margherita of the square-shaped pie. Resist the temptation to add extra cheese; a light hand is key.

Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.

You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.

Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Hot Joy chef Quealy Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works). Watch the step-by-step video here.

The intensely flavored soffritto is the foundation of this rich pasta; double the ingredients and freeze half for next time.

In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer.

There are as many stromboli fillings as there are pizza toppings. Feel free to improvise, but don’t use too many wet ingredients in this stromboli recipe, or the dough will be gummy inside.

Prefer a turkey, pork, or lamb sausage? By all means, use that instead.