Weeknight Meals

Crumbled tempeh is crispy. But crumbled tempeh with roasted peanuts and chili crisp is magnificently crispy.

This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich tomatoey sauce that tastes like it simmered for hours.

Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.

Smashed white beans bring so much creaminess, you don’t even need dairy.

When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.

This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

Broccoli florets get lots of love, but this sizzling flavorful dish is all about those stalks and leaves (also: kimchi).

With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.

Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.

Treat your shrimp to a roll in shredded coconut and sesame seeds for a gloriously crispy coating.

A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.

All the flavors of meaty Afghan mantu in a streamlined pasta dish.

Big shells aren’t just for stuffed pasta. Here they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.

Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.

Give ground chicken the respect it deserves.

Snappy asparagus gets tucked under a rich velvety blanket of Parmesan cheese—a cozy dish for still-cold spring nights.

Savory, herby, and oh so green, this savory pancake is a winner for breakfast, lunch, or dinner.

It takes only a handful of ingredients to make this fancy-yet-weeknight pasta.