Weeknight Meals

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.

Radishes make a crunchy salsa for these–or any other taco you're serving this summer.

The polenta crust needs to chill at least 2 hours before baking, so prep it the night before (or in the morning before you run to work—it's that easy).

Not in a carnivorous mood? Just opt for large peeled shrimp instead of beef and cut the cooking time by a couple of minutes.

The Indian-spiced yogurt raita does double-duty, flavoring the chicken and serving as a dipping sauce.

Crisp julienned vegetables add crunchy texture to wheat-free pasta. To prep them fast, try the Oxo Julienne Peeler ($10, Oxo.com).

"The contrast of tender radish and crisp bacon is even better with a little cider vinegar." –Brad Leone, test kitchen manager

Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they're done.

Chicken thighs are appealingly fatty, but this can sometimes cause flareups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

Indulgent, seasonal, easy, and vegetarian—what more could you ask for?

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you're feeling peckish.

You could use any melting cheese in this recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them "Cheesy Grits."