Weeknight Meals

Chef Melissa Miranda’s version of the Filipinx fish dish with a velvety-rich tomato sarciado sauce.

Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.

This one-pot meal is cozier than your favorite bathrobe, with fragrant basmati rice, tender chicken, warm spices, and coconut milk.

These healthy turkey meatballs are ready in 30 minutes, with a nutty romesco-inspired sauce you’ll want to keep on hand for future dinners.

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.

This is one of those times when just a few ingredients pay out big, resulting in a rice dish that bursts with garlic flavor.

Two words: Lunch nachos!!!!

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

Yogurt does double duty as a marinade that tenderizes the chicken and as a sauce for the finished dish.

Just when we were starting to run out of ideas for what to make for lunch at home, these melty broccoli toasts appeared.

Chaat masala adds salty-tangy flavor to this pan-fried fish, and balances the sweet and herby tamarind sauce and cilantro chutney.

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

Hetty McKinnon’s creamy, crunchy, salty-sweet peanut noodles with cucumbers are busting up our what’s-for-lunch blues.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

Silky Swiss chard, briny pops of mustard-macerated onions, sharp cheddar, chunks of sausage, and crushed pretzels mingle in this ode to the flavors found at beer gardens. 

A riff on Chinese American sesame chicken, this recipe is super sesame-y from the sauce up: Tahini (an untraditional but logical addition) adds richness, and sesame oil and toasted sesame seeds hit the flavor home.

Chewy noodles, umami-packed mushrooms, and garlicky chicken, all coated in a spicy, sweet, and savory sauce.

Shrimp tossed in garlic mayonnaise and griddled on thick bread—as good as a late-night snack, as a handheld appetizer, or a quick weeknight dinner. 

A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp. 

Dry vermicelli is toasted in lots of butter to create extra nutty flavor and richness, a method used in pilaf traditions across communities.