Weeknight Meals

This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don't have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge.

My Mom, Veronica, is pretty much a vegetarian these days. When she invites us over for "meatloaf," this is what we get—and I like it a lot; in fact, even Todd does. The lentils and the brown rice make it hearty while at the same time kind of fluffy and light. My favorite part about it is the fresh tomato sauce, which is almost like a salsa. Checca is a Southern Italian term for this fresh sauce, which is called by different names in different regions. Some of it goes into the lentil loaf and the rest is served alongside.

When Jade says, "Make me my breakfast sandwich," we know she means this recipe. This is an all-in-one, colorful, hearty wrap that's perfect for making your own. Customize this according to what's in your fridge, swapping spinach for the kale or jarred red bell peppers for the tomatoes. And if you don't have time to poach the eggs, just scramble them instead.

Flavor Profile: Spicy, tart, aromatic, salty, umami-rich Try it with: Any Som Tam (Papaya salad and family) and/or Phat Khanaeng (Stir-fried Brussels sprouts). Needs Khao Niaw (Sticky rice). The recipe for steak salad is a classic, but naam tok made with mushrooms is less common. Yet mushrooms are everywhere in Thailand and echo the texture and even the umami-rich flavor of animal flesh. Thailand has a long history of vegetarian food, for strict Buddhists and those celebrating Buddhist holidays. And while I rarely spend time considering the needs of vegetarians, I figured that if I swapped out the fish sauce in the original for thin soy sauce, then they'd have something to eat at Pok Pok.

You can have almost no money and still have enough to live off this stuff for weeks, months, years. Eat enough and you'll start to look for ways to make it different: add a little more sauce, a little less sauce, cook the noodles less, cook them more, add more water, less water, add an egg, scramble the egg, etc. Me, I've become a freak when it comes to my instant ramen. Don't fuck wit it, don't fuck wit me, let me do my thing. This is how I do my own thing.

This is not your usual garlic-and- oil sauté: Lime pickle brings a spicy and pungent kick.

You're going to want to add this gently spiced and meltingly tender fish to your simple weeknight meal rotation.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

Our no-soak bean recipe is foolproof and ripe for improvisation. Feeling smoky and spicy? Herby and garlicky? Whatever moves you, throw it in and simmer away.

This elegant salmon dish is perfect for a winter dinner party—just slide it into a low oven for 40 minutes and it’s ready to serve.

The batter for these fritter-like cakes is pretty dry, but that's what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.

It might look like a lot when the greens are raw, but add them all anyway. They'll quickly wilt down to a silky texture.

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

If you think mackerel is too fishy, this is the recipe that will change your mind. The fish's assertive, slightly oily character is tempered by the brightness of lemon juice and creamy richness of yogurt.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.