Weeknight Meals

Considering that tomato is a fruit, the addition of strawberries isn’t that strange in this sauce from Rose's Luxury. The sauce should be quite spicy, which tempers the berries’ sweetness.

The vinegared shallots and fresh herbs cut through the richness of this steak recipe from Tosca.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

Looking for something quick, healthy, and vegetarian? Cue this soy-and-ginger-marinated tofu—no cooking required!

The key to this dish from Thai-Kun is not letting the noodles stick together. Keep them moving in the pot, drain very well after rinsing, and add the oil to coat right away. If you like, quickly grill a few slices of sirloin steak and toss them in at the end.

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

This white chili recipe works well with ground chicken or turkey, too.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer’s comfort food.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

You can also make this dish with littleneck or cherrystone clams instead of mussels.

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.