Weeknight Meals

Customize the flavor profile of the finished dish by stirring some curry powder or Dijon mustard into the cooking liquid. This is part of BA's Best, a collection of our essential recipes.

Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.

Sturdy escarole can sit for a few minutes, even when tossed with a warm vinaigrette

Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.

Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner.

A clean, well-oiled grate makes grilling tomatoes a cinch.

Jarred kimchi delivers flavor and color in this roast chicken dish. Learn how to make this recipe and more in our online cooking class with Sur la Table.

These rice noodles come together faster than your favorite Thai place can deliver, guaranteed. They're equally good with tofu, beef, or shrimp in place of the chicken.

If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.

This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

Use any variety of nutrient-rich kale in this dish straight from the tech behemoth's health-conscious kitchen.

An aggressively seasoned marinade delivers big flavor.

The black pepper butter for this grilled steak melts into a rich sauce—and pairs well with the radishes, too.

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.

The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.

A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.