Weeknight Meals

In an uncertain world, everybody needs a truly excellent recipe for roast chicken, one that will never, ever fail you. This is it. And although basting the chickens seems like a chore, it will give them a beautiful burnished glow. Killing two birds with one stone—that is, cooking two birds together—provides dinner tonight and enough leftovers for three more meals. Saving both chicken carcasses for the stockpot (they can be frozen if desired) is key.

Just two additions—citrus zest in the dressing and toasted pine nuts—transform this simple salad into something memorable.

Lightly garlicky and herbed, Moroccan-inspired carrots are versatile enough to accompany almost any meal.

Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice.

It's March, which feels like the longest month, and for many of us, it's still cold and dreary outside. Time to start fantasizing about sitting at a café table somewhere hot and dazzlingly sunnyéa Greek island would do nicely. These hearty sandwiches will take you there.

This quick preparation really showcases the gentle flavor of oyster mushrooms. The mild dish, brightened with a small amount of cider vinegar, helps balance the forceful spices of the rest of the meal.

Traditionally served as a coffee cake in El Salvador, "quesadilla" cake isn’t made with tortillas but has a pound-cake-like denseness. The unusual addition of parmesan cheese gives the sweet cake its rich depth.

No-boil lasagne noodles are a lifesaver: They can turn what's often perceived as a party dish into a practical weeknight supper—especially since you have the luxury of simply reaching into the refrigerator and pulling out the main ingredient: half a roast chicken. Leftover lasagne noodles are handy for crumbling into soup.

A Provençal barigoule is almost always applied to artichokes, but why limit yourself? Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth.

Side dishes made from fresh legumes, vegetables, and mint can be found all over Italy, but this quickly cooked version cuts down on labor by using frozen peas and artichoke hearts. It adds a bright touch of spring to cod’s meaty white flakes.

Meaty slices of grilled steak and chunks of charred green pepper sit on a silky-soft base of braised leeks.

The spice rub for this steak evokes the complex flavor of a rich Mexican mole sauce, but with almost no investment of time. It's great for a weeknight dinner party.

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries.

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte Cristo.

Frozen frenched green beans don't need any washing or chopping, and when simmered with cream, white wine, and sage, they become a surprisingly indulgent accompaniment.

Here, chicken thighs and drumsticks roast on one side of a sheet pan while, on the other, a trio of tomatoes (plum, grape, and sun-dried) intensifies in flavor along with crusty potato and briny olives.

Chickpeas loaded with warming, aromatic spices become a hearty vegetarian dinner when served with rice, cucumber salad, and a dollop of thick, cool yogurt. They're also great alongside roast chicken.

Here we combine some favorite flavors in an eclectic pasta dish. We don't think you'll mind the loose definition of meatball: Free-form versions are terrifically satisfying and don't require any shaping.