Weeknight Meals

Broccoli florets get lots of love, but this sizzling flavorful dish is all about those stalks and leaves (also: kimchi).

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.

Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.

Treat your shrimp to a roll in shredded coconut and sesame seeds for a gloriously crispy coating.

A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.

All the flavors of meaty Afghan mantu in a streamlined pasta dish.

Big shells aren’t just for stuffed pasta. Here they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.

Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.

Give ground chicken the respect it deserves.

Snappy asparagus gets tucked under a rich velvety blanket of Parmesan cheese—a cozy dish for still-cold spring nights.

Savory, herby, and oh so green, this savory pancake is a winner for breakfast, lunch, or dinner.

It takes only a handful of ingredients to make this fancy-yet-weeknight pasta.

Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.

The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.

There’s triple the chickpea in this quick and comforting soup: The broth is flavored with chickpea miso, and the mix of soft and crispy chickpeas makes for a delightful mix of textures.

A fettuccine Alfredo recipe should never include cream; the silky sauce comes from an emulsion of grated Parmesan, melted butter, and starchy pasta water.

That bag of lentils in the back of your pantry is in for a major glow-up. 

Fall-off-the-bone chicken thighs are braised to perfection in a smoky tomato potlikker.