Weeknight Meals

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

No tough strips of dry meat here.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

If you have a wok, gold star goes to you! Use it!

The shrimp is even better when it’s grilled.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Crisp-skinned fish isn’t about high heat.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

A savory take on classic miso soup.

A modern take on your childhood sick-day soup.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

This free-form meatloaf is infused with coriander, cumin, and cinnamon, making it anything but an ordinary weeknight meal.

Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.