Weeknight Meals

Broccoli-cheese soup is my life. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess technically, it isn’t really a memory at all. I think a memory, by definition, is something that someone actually has to remember.

A zesty-flavored mayonnaise spread is the secret to this super-tender flavorful fish, and holds the almond crust in place.

A rich, creamy soup with a hint of jalapeno, bacon bits, and a light cheddar cheese flavor.

Cauliflower rice with peas, carrots, green onion, and cilantro.

My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.

It's all about the contrast in flavors, textures, and colors in this hearty winter side.

Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

This comforting savory pie is packed with kale and pan-roasted butternut squash.

A sheet-pan salsa and quick-cooking tostadas make this multi-component meal easy to pull off.

For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.

After a day of power-eating, all we want is this palate cleanser. It has tons of spice, zing, freshness—and vegetables that still have some crunch.

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.

The oats, nuts, and fruit in this batter will start your day on the right nutritional foot—even with a generous glug of maple syrup poured over the top.

Treat this recipe as COOK90 nextover inspiration: instead of steaming squash, use whatever cooked leftover vegetables you have on hand for the flavorful stir-fry.

Shakshuka means “all mixed up” in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and Eastern Mediterranean claim a version of their own, like Tunisian chakchouka, made with peppers and harissa, and a Moroccan version made with lamb sausage and harissa. The eggs are poached directly in the spicy tomato sauce, so it’s important that the sauce is well seasoned and warmed before you add the eggs.