Weeknight Meals

Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.

Make this your go-to portable meal this summer. The meaty-without-meat sandwich is great enjoyed right away or after its flavors have had a chance to develop.

Turn summer’s bounty into a full meal with some blistered cherry tomatoes, cooling yogurt, and a drizzle of balsamic glaze piled on top of fried bread.

Ready to move on from bottled steak sauce? Great, because we are too with this 5-ingredient sauce that takes all of 10 minutes to make.

Call it a BLT salad, call it ranch salad, this combination of bacon-y breadcrumbs, tomatoes, and creamy cool dressing has got just enough going on for us to call it dinner.

By topping shingled silken tofu with a savory stir-fry of pork and eggplant, you get the perfect marriage of hot and cold.

Quick cooking shrimp is a summertime savior.

A cousin to gazpacho, salmorejo gets its velvety texture from the inclusion of bread in the mix with summer’s best tomatoes.

Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.

Spicy, salty, sweet, and crunchy—this Thai-inspired mango salad is exactly what you’re craving in the summer.

Temper summer’s heat with a big bowl of these irresistible colorful, crunchy, cold noodles inspired by Taiwanese liang mian. 

A few skewers and a hot grill turn this short list of ingredients (Italian sausage! fresh fennel! olives!) into a quick, punchy meal.

Our (semi-homemade, vegetarian) homage to California Pizza Kitchen's best pie.

Kick your weeknight tofu up a notch by frying it until crisp and tossing it in this tangy, spice-forward sauce.

Chewy, spicy, savory tteokbokki is a supremely satisfying Korean dish of crispy rice cakes in a gochujang-based sauce. Bok choy brings balance to our version.

You can put whatever you want in it, and you don’t even need to turn on your oven.

Brown butter and savory oyster sauce make a flavor duo so beautiful we're wondering what took us so long to combine them.

Mushrooms take a bath in coconut milk and emerge perfectly browned and slicked in spiced coconut oil.

No broth? No problem. Miso creates a nearly-instant stock that brings richness and flavor to this creamy risotto.

Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.