Weeknight Meals

This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.

Mid-summer is prime time for zucchini. That means "zoodle" season—if there ever is one—is now. This version tastes surprisingly indulgent, tossed with plenty of cheese, red pepper flakes, and olive oil.

It's worth seeking out smoked or baked tofu for this dish—its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.

Toss large pieces of salmon in cornstarch before cooking and they'll develop a delicate crust that really grabs onto the spicy-sweet teriyaki glaze.

No pots or pans needed for this easy summertime recipe. Just fire up the grill!

Pile seared Halloumi cheese and a yogurt-dressed cabbage-and-chickpea salad over a swath of hummus for these satisfying vegetarian sandwiches.

Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.

Pile charred Halloumi cheese, kale, and cherry tomatoes on garlicky bread for an almost-instant dinner from the grill. No bread? No problem—toss everything else together and eat it as a salad.

For adobo that’s sweet, salty, tangy, garlicky, and ready in a fraction of the time, don’t peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.

Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in a tangy lemon-butter pan sauce that’s studded with salty capers.

To keep the snap peas and asparagus peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.

Giving pork tenderloin a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly.

The key to getting salmon with a crackly skin is to start it skin side down in a cold cast-iron pan—as the skillet heats, the skin slowly renders and crisps.

Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.

A heap of basil, tossed through just to wilt, adds a punchy, cooling element to this dish of chile- and garlic-marinated shrimp. Spoon it over a fluffy pile of white rice for a fuss-free summertime dinner.

Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.

Get all the flavors of falafel with crispy roasted chickpeas, crunchy crouton-like pita chips, crisp cucumber, and a lemon-tahini dressing.

Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.

The lamb for these wraps—bursting with flavorful spices and herbs—is cooked in the oven, but it would also be amazing cooked on a grill.

This curry is redolent with big spices like star anise and garam masala—you’ll be thrilled by how well they play against the sweet meatiness of the carrots.