Weeknight Meals

By topping shingled silken tofu with a savory stir-fry of pork and eggplant, you get the perfect marriage of hot and cold.

A cousin to gazpacho, salmorejo gets its velvety texture from the inclusion of bread in the mix with summer’s best tomatoes.

Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.

Spicy, salty, sweet, and crunchy—this Thai-inspired mango salad is exactly what you’re craving in the summer.

Temper summer’s heat with a big bowl of these irresistible colorful, crunchy, cold noodles inspired by Taiwanese liang mian. 

A few skewers and a hot grill turn this short list of ingredients (Italian sausage! fresh fennel! olives!) into a quick, punchy meal.

Our (semi-homemade, vegetarian) homage to California Pizza Kitchen's best pie.

Kick your weeknight tofu up a notch by frying it until crisp and tossing it in this tangy, spice-forward sauce.

Chewy, spicy, savory tteokbokki is a supremely satisfying Korean dish of crispy rice cakes in a gochujang-based sauce. Bok choy brings balance to our version.

You can put whatever you want in it, and you don’t even need to turn on your oven.

Brown butter and savory oyster sauce make a flavor duo so beautiful we're wondering what took us so long to combine them.

Mushrooms take a bath in coconut milk and emerge perfectly browned and slicked in spiced coconut oil.

No broth? No problem. Miso creates a nearly-instant stock that brings richness and flavor to this creamy risotto.

Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.

This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich tomatoey sauce that tastes like it simmered for hours.

Crumbled tempeh is crispy. But crumbled tempeh with roasted peanuts and chili crisp is magnificently crispy.

Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.

Smashed white beans bring so much creaminess, you don’t even need dairy.

This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.

When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.