Weeknight Meals

Roasted poblano chiles and cream are a classic—and irresistible—combination. It's worth roasting more than you need—the peeled and seeded chiles freeze well and thaw quickly. Sliced and seared zucchini or chayote squash is a terrific addition to the rajas mixture.

Once you try the combination of tangy and smoky flavors of pickled, grilled cabbage, you'll always want to make your slaw this way.

This sweet and spicy Vietnamese-inspired pasta salad features chicken—use leftovers or grab a rotisserie chicken at the store. Make it for dinner tonight, or pack it up for lunches—it’ll be just as good tomorrow.

This delicious omega-3, brain-boosting salmon burger is the tastiest way to have it all. Made from simple canned salmon (nothing fancy!), this is a budget-friendly way to enjoy all of the nutritional benefits salmon has to offer. The Creamy Chive Sauce is like a more-delicious version of tartar sauce—and pairs perfectly with any type of fish.

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

Leaving the skin on chicken cutlets allows them to develop fantastic savory crunch without the need for dredging through flour.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they'll be nicely browned despite the super-short cooking time.

Make the rice before you leave, and pack the vinaigrette in a little jar on the side. You'll thank us, Scout's honor.

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

No one will know this umami-packed creamy dressing is made with tofu; they'll just think it's delicious.

Skillet smoking is a chef's trick that's easy to do at home.

Toss the first juicy, sweet cherries of the season into this salad, along with rotisserie chicken and a vibrant creamy horseradish dressing.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.