Weeknight Meals

Now you can easily make one of your favorite rice dishes from the Indian restaurant. And all it takes is 15 minutes!

The south-of-the-border flavor bursts out of this dish and onto your family's Favorite Dinner list. Let the fiesta begin!

If your local Chinese restaurant made fried rice like this, you'd want to eat there every day! This recipe brings you the flavors of water chestnuts, La Choy® Soy Sauce, and eggs. Dig in!

Unlike a heavy béchamel, this streamlined cream sauce won't mask the earthy-sweet flavor of the greens.

A nice alternative to its fermented cousin; put this on pork chops or fish.

Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.

Some parsnips can have a woody core, which you'll want to cut away before cooking.

This hits all the notes of a great slaw: creamy, tangy, and crunchy.

An unfloured surface provides some traction, so it's easy to roll the dough very thin.

If you can't find freekeh, use another whole grain, like spelt or rye berries.

Why have plain white rice when you can have taco rice instead? Taco rice slices, it dices, it juliennes... okay, maybe not, but it does have many different uses. Eat it as a side dish, stuff it into a burrito, use it as a base for a bean-and-rice bowl, or use it as a base for a casserole, like in my Southwest Veggie & Rice Casserole . Taco rice doesn't take much more time than cooking regular white rice, but has so much more to brag about.

Koreans celebrate the first one hundred days of life, so for my son, Hudson's, hundredth-day party, we had a bash with lots of Korean food. The next day, with my taste buds toned and thinking of the great Korean tacos I've devoured at food trucks in Los Angeles, I created this version. The marinade for the steak is to die for. I guarantee you'll want to try it with Korean-style short ribs, pork tenderloin, and grilled chicken. A little planning and prep a day ahead is a great way to save time on hurried weeknights. This steak gets even better with an overnight marinade, so you could marinate it on Monday, and it's ready to grill on Tuesday night. If you're doing it all on the same night, use the marinating time to multitask—prep your vegetables and whip up the guacamole. You'll be surprised how quickly it comes together.