Weeknight Meals

Tossing grated Parm into panko is the secret to crisper, better-tasting chicken cutlets.

This dish is inspired by a salad on the menu at Keens Steakhouse in NYC.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

The trick to a successful stir-fry? Prep everything before you cook.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it's amazing how many vegetables kids will eat when they're actually hungry.

Salting the potatoes ahead of time draws out some of their liquid and guarantees they're well seasoned.

November weeknights are for simple pan-seared pork chops and roasted squash.

The beloved breakfast cereal gives this kids' menu staple a bit of a makeover and takes it to new, crunchy, flavorful heights.

Packing these puppies full of veggies gives them a wallop of low-cal flavor, leaving plenty of room for queso.

Quickly cooking shredded butternut squash with butter and sage turns it into an almost-instant sauce for a very autumnal pasta dinner.

This version of pasta e ceci (pasta with chickpeas) thickens the sauce with puréed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).

For a simple but elegant winter holiday meal, look no further than this Italian classic.

This deeply savory tomato-based pasta sauce is flavored with garlic, red pepper flakes, and a mix of ground pork and hot (or sweet) Italian sausage. Use any short, tubular pasta you like.

This one-pan shrimp dinner is just the thing for a busy weeknight when you want something warm, but also light and fresh.

Chopped lemon pulp and peel are added to the couscous for a complex bittersweet flavor.

Although the Delta Queen's cooks enjoyed this dish made with leftover turtle, you can use just about any kind of meat. If you don't have leftovers, try boiling a less-tender cut of beef until tender and use the stock for the soup.

If you're trying to incorporate more dark leafy greens into your meals, Swiss chard is a great starter vegetable. It cooks quickly compared to kale and collards, and the stems are as delicious as the leaves. In fact, the stems are the prized portion of the plant in Provence, and that's not something kale or collards can brag about. We prefer green Swiss chard in this recipe because it cooks up a brighter green than red or rainbow chard and the stems are more tender, but if you can't find the green, don't hesitate to use other chards. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Hanukkah Feast. Menu also includes Salmon with Potato "Scales" and Apple Fritters with Orange Glaze .

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It’s a great way to turn leftover chicken and veggies into a whole new and delicious dish.

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.