Weeknight Meals

At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.

Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

“I totally ripped this squash soup recipe off from my mom.” —Allie Lewis Clapp, food editor

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does the steak,” says Hudman, “and I do the pasta.”

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

To keep these Turkey-Spinach Sliders juicy, don't pack the meat too tightly.

These chicken tacos are made with thighs, which are more flavorful than chicken breasts; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

Obviously, green beans taste better when fried. We like this tempura recipe for its simplicity.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

This summer squash recipe makes use of a mandoline with a julienne attachment or julienne peeler. For the best texture, stop cooking before the squash goes limp.

Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.