Between packing school lunches, getting to and from soccer practice, and, oh yeah, that job you have, it can be seriously challenging to get a new satisfying and healthy dinner on the table each night. Your best bet against weeknight dinner stress: This arsenal of our favorite quick and easy family meals, all ready to satisfy everyone at the table—even the kids.
Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?
Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.
This mustard sauce is meant to have some zing, but if you want less heat, swap smoked paprika for the cayenne.
If you can’t get ’em to love salad, try roasting your lettuce (and don’t be surprised if you win over unlikely fans at the dinner table).
This 30-minute larb is crunchy, salty, spicy, and everything we want to eat tonight.
Who says cauliflower is boring? When it’s deeply roasted and tossed with hot, cheesy pasta, it’s anything but.
Who isn’t looking for a quick-to-make, easy-to-love dinner for busy weeknights? This roast chicken recipe will become one of your MVPs.
Teriyaki gets an image makeover in this classic dish without losing its sweet and salty glaze.
You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.
A creamy, wannabe bolognese you can make with 5 ingredients.
If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.
Rather than marinating these chops ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor after they’ve cooked. The pinch of sugar helps these chops take on lots of color, and hard-searing on just one side ensures they’re not overcooked. See the step-by-step instructions here.
A little bit of sweetness makes these especially appealing to pint-size palates.
Baked pasta doesn’t need to take every pot in your kitchen or lots of different steps. This weeknight-friendly version uses one skillet, one pot, and plenty of cheese.
Sophisticated enough for a Sunday supper yet quick enough for Wednesday’s dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner. We generally use sweet Italian sausage, but like any legit weeknight meal, the recipe is flexible, so play around with your favorite style.
We cut corners on the classic Italian dish—using bacon and skipping the multiday air-drying process. It’s not traditional, but it sure is delicious.
No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you’ll have enough to work with.
Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.
Seriously, you can make the sauce in the time it takes to boil pasta.
Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.
The classic tomato and mozz summer salad gets a roasty cold-weather makeover.
To cut up the kabocha squash for this recipe, slice ¼” off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you’re home free.
Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.
Don’t trust anyone who doesn’t love a chicken cutlet.
Q: How is it you can make an entire curry dish at home with only 10 ingredients that tastes like it has 20? A: Store-bought curry paste. Most versions contain ingredients you can only find at an Asian markets like galangal, lemongrass, and kaffir lime, that transform coconut milk and shrimp into an as-good-as-if-not-better-than takeout dish that’s ready in less than 30 minutes.
Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.
Make these spiced tacos even faster by using a store-bought rotisserie chicken.
If you make the stock ahead of time for this chicken recipe, the fat will solidify when chilled so it’s easy to lift off.
Family recipes are the best kind of heirlooms—this spicy Italian sausage and bean soup from one of our readers proves why.
Have 30 minutes? Then this soup is yours.
Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Each one is its own perfect portion of crispy skin and juicy meat that’s pretty impossible to overcook. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.
To keep our tomato soup a one-pot operation (and avoid splattering scalding hot liquid), we purée the mixture with an immersion blender, which gets the job done. For an extra-smooth texture, though, feel free to use a regular blender. Want to keep it vegan? (Well, the soup, that is.) Omit the sour cream and drizzle with a couple of extra tablespoons of olive oil at the end.
Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.
What’s magic about this chicken? Is it that it’s crunchier than any baked chicken you’ve ever had before? Is it that it requires fewer than 10 ingredients? Or that it takes under an hour start to finish? Actually, the answer is All Of The Above.
Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.
Kitchen economy: Use any leftover cooked vegetables, grains, or herbs in your fridge for this frittata, then use any leftover frittata for a sandwich the next day.
The shortcuts to a super-speedy taco night: one baking sheet and a hot broiler. If you’re using frozen shrimp, throw them in a resealable bag and set in a bowl of cool running water in the sink—you’ll be good to go in 10-15 minutes. When shopping for pineapple, choose one that’s fragrant, feels heavy for its size, and gives slightly when pressed at the base.
The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.
We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.
There is no higher calling of the humble Brussels sprout than this sheet-pan pizza. We pre-roast them until they’re well caramelized before assembling the pizza, which means all you have to do is make sure that bottom crust is good and brown before sticking the whole thing under the broiler to get the cheese bubbling. The final result is a cheesy, crispy, can’t-stop-eating balance of flavor and texture.
You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.