Weeknight Meals

Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable.

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.

Plus mayo bread, because we can.

The ultimate dinner-to-desk lunch dish.

This back-pocket pasta can be made with ingredients you have on hand in under 15 minutes.

Chickpeas in a spicy tomato-cream bath are what you need on a weeknight.

Ain't no party like a sandwich party.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

These crunchy garlic chips belong on every steak you make.

This crispy chicken is a weeknight dinner MVP.

Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.