Weeknight Meals
Sheet-Pan Paella with Chorizo, Mussels, and Shrimp
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
By Katherine Sacks
Sheet-Pan Chicken Saltimbocca with Potatoes and Kale
This entire Italian-inspired dinner is cooked on two baking sheets, making clean-up a breeze.
By Anna Stockwell
Bulgogi
This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands.
By Lillian Chou
Wild Rice-Crusted Halibut
Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.
By Gavin Kaysen
Young Lettuces With Herbed Avocado
Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.
Red Snapper With Sambal
By Claire Saffitz
Sweet Potato Avocado Burger
This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed meal will keep you totally full on protein and fiber. Top with delicious avocado slices, and you've got a veggie burger unlike any you've ever tasted! The patties will last up to a week, refrigerated.
By Candice Kumai
Slow-Roasted Black Cod with Red Chermoula
The secret to removing the pin bones from black cod is to wait until after it's been cooked.
Mexican Chicken Sliders
By Catherine McCord
Sliced Strip Steak with Arugula and Parsley
Kick off the summer cooking season with a bright and bold steak salad dinner.
Spaghetti with No-Cook Tomato Sauce and Hazelnuts
This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.
By Joshua McFadden
Summer Succotash Pasta Salad
By Catherine McCord
Sweet Balsamic Glazed Chicken
By Catherine McCord
Tomato Soup with Croutons
You know those heirloom tomatoes you bought over the weekend and didn’t use that are now looking a little too soft? They’re exactly the tomatoes you want for this easy, end-of-summer soup.
By Joshua McFadden
Mediterranean Grilled Veggie Wraps
By Catherine McCord
Vegetarian Tagine
By Catherine McCord
Chicken-Fried Steak
Harness the potential of the propane burner to amp up this Texas comfort food classic.
By Rick Martinez
Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs
When you put an egg on eggplant, you get a veg main course.
By Chris Morocco
Pasta with Swordfish and Cherry Tomato Sauce
Golden raisins add a sweet burst of flavor to this elegant-but-easy 30-minute seafood pasta dinner.
By Chris Morocco
Zucchini Salad With Ajo Blanco Dressing & Spiced Nuts
Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it's like, "Not another bloody zucchini!" That said, this is one of the joys of eating seasonally—anticipation and excitement at the start of the season, despair and overload at the end.
By Matt Wilkinson