Weeknight Meals

Inspired by Korean bulgogi, this marinade is made with pear juice, hot pepper flakes, and ginger. It’s a high-impact, low-effort way to get the most flavor out of grilled chicken.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer chicken sandwich.

Turn the iconic cacio e pepe pasta into something a little more kid-friendly by tossing in fresh corn to add a pop of sweetness to every cheesy, peppery bite.

Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal.

For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them. They’re crunchier than any baked chicken you’ve ever had—and they use fewer than 10 ingredients.

A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.

Cooking boneless (but skin on!) chicken thighs underneath a heavy skillet renders extra-crispy skin on the outside and super-juicy meat on the inside.

Cooking chicken thighs skin-side down allows the skin to get extra crispy. But why stop the crunch factor there? Pair the chicken with fresh, crunchy summer vegetables.

We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.

Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.

We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.

To keep shrimp tender, don’t let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.

These scallops get tossed with a mix of ground nori, coriander, and ginger before hitting the grill—then plated with citrusy mayo and topped with scallions and red pepper flakes.

Two tips for grilling whole fish like a pro: Use two large metal spatulas to make turning it a lot easier, and season the entire fish—we’re talking head to tail and inside and out.

Squid loves the grill, getting crispy-charred along the edges and tender in the middle. For even more punch, pair it with smoky bell peppers and a lemony herb salad.

Adding an entire lemon—skin, pith, and flesh—to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.

If you don't have a grill, just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.

Use the biggest beans you can buy for this Greek-inspired dish—baby limas are easy to find, but gigante beans are amazing too.

This Argentinian staple is typically topped with mayonnaise, mustard, and chimichurri. We swapped out the chimichurri for a fresh salsa criolla, which takes just minutes to make.

A sausage patty topped with feta, cilantro, sweet pickled peppers, and a sunny-side-up egg make for a hearty sandwich that’s perfect for brunch, lunch, or dinner.