Weeknight Meals

You know those days when you can’t decide if you want to grill sausage or burgers? Problem solved.

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

Lobster will get tough if overcooked, so be gentle with it during the last step.

The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.

Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.

Takashi Inoue, of Takashi in New York City, loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

Radishes make a crunchy salsa for this steak taco recipe—or for any other tacos you’re serving this summer.

Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.

What's inexpensive, versatile, and crazy tasty? Skirt steak. It also cooks in a flash, which make it tailor-made for grilling.

The subtle flavor of broccolini is a good match for sweet crabmeat.

Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.

We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this Vietnamese-style steak and salad pairing.

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor