You’ve got a big weekend ahead (Easter, Passover), which means this week, you need to take it easy. No three-course feasts. No long-simmering soups. Just simple, satisfying suppers—some of which will evem work for lunch the next day.
Two things that make this weeknight spaghetti craveable: 1. The umami-rich anchovy butter. 2. The bright finishing herbs.
Say goodbye to ground beef and say hello to pan-seared, budget-friendly skirt or flank steak.
Chicken thighs—for their price and usefulness in lunch leftovers—are great for the weeknight. Especially these thighs, which get a quick marinade of citrus and scallions before a quick stint under the broiler.
This pork’s quick apricot glaze gets some umami and body from miso paste, found at most supermarkets and Asian grocery stores.
Spend the last fish Friday of Lent cooking this flavorful and easy fried rice, which uses frozen peas and edamame to shave time but not flavor.
