Weeknight Meals

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.

An understated slaw that gives us what we want: crunch and bright acidity.

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this salad.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

When you’re not in the mood to do much work, you need a marinade that does the work for you.

This Vietnamese-inspired marinade, packed with fish sauce, brown sugar, and chiles, hits all the notes.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"