Our Favorite Weeknight Dinners

Gingery Stir-Fried Pork and Asparagus

This savory-sweet pork and asparagus stir-fry calls on soy sauce, oyster sauce and Sriracha for bold flavor, fast. Minced ginger and thinly sliced scallions bring bright freshness, while rings of Fresno chili contribute crunch and heat. For less of a

By Rose HattabaughApril 5, 2024

Tomato Rice with Smoked Sausage and Peas

This homey, comforting one-pot meal is a riff on Cuban arroz con salchichas, or rice and sausage. We first brown slices of smoky kielbasa, then sauté a simple sofrito of onion and poblano pepper to build flavor. Garlic, cumin, dried oregano and bay pr

By Rose HattabaughDecember 8, 2023

Stir-Fried Gochujang Chicken

Flavor-packed, spicy-sweet gochujang elevates a couldn’t-be-simpler chicken stir-fry. The complexly flavored Korean refrigerator staple is balanced by the pepperiness and pungency of ginger and garlic, plus a splash of salty soy sauce and a spoonful o

By Malcolm JacksonOctober 17, 2023

Ginger Beef with Rice and Peas

Satisfyingly chewy short-grain rice and soy-seasoned beef is a classic Japanese pairing. This version of gyu soboro gohan cooks rice and ground beef separately to keep the tastes and textures distinct, then combines the two at the end. We layer in the

By Courtney HillOctober 17, 2023

Thai Cashew Chicken

[T]his not only is unlike any cashew chicken I’ve ever eaten,” writes J.M. Hirsch, “it’s also wildly better.”

By Courtney HillDecember 6, 2022

Oven-Fried Potato and Cheese Tacos Dorados

These crispy oven-fried tacos are loaded with cheese and potatoes, with a kick from pickled jalapeños and chipotle.

By Laura RussellNovember 16, 2022

Cantonese Stir-Fried Black Pepper Beef and Potatoes

In Hong Kong, Oi Man Sang Kitchen cook Tang Kwok Keung showed us how to make black pepper beef with potatoes, one of the eatery’s signature stir-fries. Our adaptation simplifies the process by simmering the potatoes instead of deep-frying them. Prior

By Courtney HillJanuary 16, 2025

Chicken Curry with Tomatoes and Yogurt

A yogurt-based marinade turns chunks of chicken perfectly succulent and tender while also bringing rich creaminess to the sauce. The marinade is enhanced by fresh ginger—or garlic, or, better yet, both—and warm curry powder. Cherry (or grape) tomatoes

By Rose HattabaughOctober 17, 2023

Korean Fire Chicken

For this simple spin on Korean buldak, which translates as “fire chicken,” you will need a large broiler-safe skillet. Gochujang, or Korean fermented chili paste, is a key ingredient. Look for it in the international aisle in supermarkets or in Asian

By Diane UngerDecember 18, 2019

Grilled Gochujang Shrimp with Scallions

Our Digital Editor's favorite weeknight grilling recipe. High-impact gochujang brings complex flavor to this simple grilled shrimp.

Slashed Chicken

This recipe, from Vietnamese food authority and cookbook author Andrea Nguyen, is everything we love in a weeknight meal: quick, easy and packing a huge flavor payout. Thanks to the deep slashes in the chicken legs, the simple, savory-sweet marinade f

By Julie RackowDecember 10, 2018

Japanese-Style One-Pot Mushroom Rice

Japanese takikomi gohan cooks a variety of ingredients—from sweet peas to hijiki (a type of seaweed) to bamboo shoots—directly on top of short-grain rice. When the cooking is done and the rice has had a chance to rest, the ingredients are stirred into

By Hisham Ali HassanApril 5, 2024

Gnocchi in an Instant with Arugula-Pistachio Pesto

Our search for a better way to make gnocchi brought us to an unexpected place: instant potato flakes. Not only do we get more consistent results, but there also is no need to peel, boil and rice potatoes. We sauce the gnocchi with a peppery green arug

By Hisham Ali HassanMarch 26, 2025

Sausage, Potato and Sweet Pepper Traybake

Savory Italian sausages roast on top of potato, onion and bell pepper, finished with a tangy-sweet glaze in this almost hands-off traybake.

By Rose HattabaughNovember 15, 2022

One-Pot Tortellini with Cherry Tomatoes and Salami

There’s no need to boil a large pot of water for this recipe because we cook the pasta in the sauce for better flavor absorption. But we first brown the filled pasta in olive oil, a step that builds flavor in the dish. Then cherry (or grape) tomatoes

By Rose HattabaughOctober 17, 2023

Instant Pot Butter Chicken

Our rich, creamy riff on classic Indian butter chicken uses no heavy cream—pureed cashews bring the creaminess and allow the warming spices and aromatics to shine through.

By Diane UngerApril 7, 2020

Traybake Tacos al Pastor

We’ve moved tacos al pastor off the spit roast and onto your baking sheet. Well-marbled boneless pork shoulder turns crisp and succulent in a high-heat oven, then gets drenched with a sweet-and-spicy chili blender sauce. To simplify prep, buy fresh pi

By Courtney HillJanuary 31, 2025

Ham, Gruyère and Asparagus Tartines

In France, a tartine is slice of bread topped with almost anything—from butter and jam (for breakfast) to cheeses and cured meats (to make open-faced sandwiches). Instead of slices cut from a rustic boule or batard, we use a baguette that has been spl

By Courtney HillApril 6, 2021

Ham and Goat Cheese Omelet with Grainy Mustard

To make this omelet and its variations, you will need a nonstick 12-inch skillet with a lid. If your skillet doesn't have a lid, improvise with one from a pot of a similar diameter (such as a Dutch oven) or even large baking sheet. It doesn't have to

Garnish-as-You-Like Potato-Leek Soup

Potato-leek soup is a blank canvas for all manner of garnishes. Keep it simple for family—chopped thyme and black pepper—and for a larger gathering, double the soup and set out an array of options so guests can add what they like. With a base of water

By Courtney HillDecember 21, 2024