Weeknight Meals

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

There's no need to peel acorn, kabuki, or delicate squash; their skins are tender and edible, and add extra color and texture to the dish.

Frittatas are excellent served warm or at room temperature, which means that it’s a perfect do-ahead dish.

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

This ricotta gnudi recipe is delicious with pomodoro sauce, or try them with brown butter and sage. Think of them as cheesy dumplings.

This sockeye salmon recipe is a great option for a weeknight—it's done before you know it.

In this Indian-spiced cauliflower recipe, try your hardest not to dye everything in your kitchen yellow from turmeric.

King trumpet mushrooms star in this salad served at Brooklyn's Prime Meats. They're available at many supermarkets, but you'll find them at better prices at many Asian markets. Crimini (baby bella) mushrooms are a fine substitute.

Leave the skin on the salmon to insulate and help protect the delicate flesh as it cooks. Bonus: It cooks up as crisp as cracklings in the process. If you're new to cooking fish and want a little extra insurance, try this method with an ovenproof nonstick pan. 

At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down--keys to a juicy cutlet under a super thin, crackly layer of skin. If you can find boneless, skin-on chicken breasts, they'll save you a step.