Weeknight Meals

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

Sardines are in their full glory in this umami-packed twist on Caesar.

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

It’s okay to use frozen peas! We’ll never tell. We love ‘em.

A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. 

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. 

Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.