Weeknight Meals

Crisp on the outside, pillowy on the inside, and up for dancing with any savory flavor in your fridge or pantry. 

Smoked salt and herbs add depth and sweet pickled radishes bring some zing to this bison rib eye.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.

This elegant pork chop dish with charred broccoli salsa verde makes use of an oft-discarded part of the vegetable: the stem!

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

Hot yogurt soup? Yes, hot yogurt soup. It’s creamy, savory comfort in a bowl.

This easy, weeknight dish deploys a simple technique for achieving crackly-skinned, juicy chicken breasts every time. And as for those peas? Go for frozen if you can’t find fresh.

This crispy salmon has layers of flavor, from the fragrant cumin oil it’s seared in to the smoky, spicy tomatillo sauce it’s served with.

This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.

This fast technique brings out the best (a.k.a. the juiciness) in boneless, skinless chicken breasts.

Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.

Developer Leela Punyaratabandhu breaks down the techniques to achieving the perfect plate of this iconic Thai stir-fried noodle dish.

This easy yet satisfying dish transforms high-flavor pantry ingredients (hoisin! balsamic! gochujang!) into a marinade and a glaze so no flavor goes to waste.

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.

This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.

For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.