Weeknight Meals

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.

This all-purpose sauce will go with any protein and doubles as a great dressing for summer salads.

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.

Easy, flavorful, and healthy. A poached chicken miracle!

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

This colorful cold noodle salad is infinitely riffable and superbly delicious, thanks to a big-flavor dressing you’re gonna want to have on hand all the time.

This colorful cold noodle salad is infinitely riffable.

This cold noodle salad can be customized however you want, but it's all about that sesame dressing.

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

A kicky chile-lime dressing wakes up your weeknight salmon.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

No tough strips of dry meat here.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

If you have a wok, gold star goes to you! Use it!

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.