Dinner
The Slice-and-Spice Pork Tenderloin You Freeze Before You Prep
For this month's Sunday Stash, we're putting together several meals worth of sliced-and-spiced pork that's ready to be turned into dinner at a moment's notice.
Big-Batch Freezer Pork Tenderloin Strips
Stash bags of these spice-rubbed pork tenderloin strips in your freezer to use to make family-friendly dinners.
Weekly Meal Plan: February 25–March 1
A customizable pot of chicken, rice, and beans will become a family favorite, as will a Vietnamese-inspired pork dish with a sweet name.
51 Amazing Old-School Pastas
Now all you need is a red checkered tablecloth.
What to Cook This Weekend: February 22–24
Chicken and bacon choucroute. A feta-topped navy bean and escarole stew. And a stunning citrus tart.
Steak Stroganoff
This is not your grandma’s beef stroganoff. We updated our favorite parts of the classic by swapping in a medium-rare strip steak and adding a squeeze of lemon and sprinkling of dill for a fresh take on dinner.
The Power of the Pu Pu Platter
Sometimes the secret to getting kids excited about dinner is presenting it in a novel way.
Weekly Meal Plan: February 18–22
A big batch of sheet-pan meatballs and a couple of easy, Asian-inspired dinners get you through the week.
What to Cook This Weekend: February 15–17
A warming chicken congee. Company-worthy lamb shoulder with a bright citrus salad. And hot cocoa cake to cure the winter blues.
Steak Sandwiches with Fennel Slaw
Fresh fennel—tossed in a sprightly cilantro salsa verde—adds crunch against thinly sliced steak and pillowy focaccia.
Pan-Roasted Steak with Crispy Broccoli
It’s fast, it’s easy, it’s totally repurposable. Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.
Lemony Salmon and Spiced Chickpeas
This quick salmon dish, flavored with a garlicky za’atar dressing, proves that meals are better in bowl form. Add radishes, chickpeas, and arugula, then drizzle the dressing over it all.
Roasted Winter Squash with Kale Pipian
If you can find it, try making this green sauce with hoja santa, a robust aromatic Mexican herb—if not, any hardy green will work (we call for kale).
Weeknight Beans on Toast
This recipe makes more saucy, sausage-laced beans than you need, but the leftovers can be repurposed as a quick topper for pasta on another night. If you don’t have spinach, any greens from your fridge will work.
Sunny Side Burger with Salsa Verde
What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.
Enchiladas Divorciadas
For the diner who can never decide, this classic dish marries salsa roja and salsa verde over a bed of chicken enchiladas. A crown of queso fresco, crème fraîche, and crisp raw onions bridge the gap.
Brussels Sprout Tacos with Spicy Peanut Butter
Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.
Arctic Char Tostadas
A gingery fish sauce vinaigrette brightens every bite of these crunchy, creamy, vibrant tostadas.
Pickled Rice Tabbouleh
Pickle brine lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt. This recipe can work with any kind of pickling liquid, even the ordinary stuff from a jar of pickles or cornichons (we tested it with a few kinds). If brown rice isn’t your thing, use another grain: Try barley, farro, or freekeh.
Black Lentil and Harissa-Roasted Veggie Bowl
We love the roasted sweet potatoes in this bowl, but any hardy vegetable would be just as delicious. Try delicata squash, cauliflower, or eggplant.