Weeknight Meals

This is a simple way to prepare whole fish, yet one that few Western cooks have mastered. In the Vietnamese culture, a properly steamed fish is a benchmark for chefs, and those who can't do it right are considered to be bad cooks. A perfectly steamed fish has flesh that is just cooked at the bone, never dry. Typically, whole fish are not served with the liquid in which it was steamed, which is too fishy tasting, and any sauce is added at the end, after the fish has been cooked. In this classic Chinese preparation, the fish is topped with scallions, cilantro and ginger, then doused with hot oil, which releases the flavor of the aromatics into the flesh of the fish.

This flavorful lemongrass marinade is pretty common in Vietnam, where it's used on thin pork chops that are quickly grilled over a hot fire. Because the marinade has a lot of sugar, grilling the meat is the only way to go. If you try to pan-fry the pork chops, the sugar will burn before the meat is cooked through. These chops are best grilled over a two-zone fire. Start the meat on the hot side of the grill, which will sear the meat and begin to caramelize the sugar in the marinade, then move them to the cooler side to cook them through. The combination of salty and sweet is pretty irresistible, and the hand-chopped lemongrass adds fragrance and texture. I like to serve the pork with bowls of rice or vermicelli noodles. Use the best pork you can get, and don't trim off all of the fat. It helps baste the chops as they cook.

"Sometimes I sit and watch baseball and eat pistachios out of the can, but they're better as a topper for pasta."

A simple shrimp salad is served in small dinner rolls in this fun (and easy) twist on the traditional New England lobster roll.

Can't find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Use this toasted-hazelnut vinaigrette on any fall salad.

Bon Appétit Test Kitchen director Mary-Frances Heck learned this quick braise from her host mother while studying in Spain.

Add Sherry vinegar right to the baking dish to turn the juices from the roasted vegetables into a simple, vibrant vinaigrette.

If you're looking for fresh hits of color and crunch for the buffet, here's your answer.

These one-ingredient lacy cheese crackers are more impressive than any cheese board.

Makrut lime leaves give this spiced nut mix its citrusy, floral notes. Can't find any? Just double the lime zest.

This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.

In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.

If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.

We love the frilly edges of olive oil-fried eggs. Serve them over chickpeas for a vegetarian main.

You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.

"For maximum flavor, I like to toast the nuts until they're almost burnt."

This uncooked soup is quick to prepare but delivers deep, bright flavor. A range of toppings makes it even more visually appealing.

The secret to making grilled cheese for a crowd? Turn on the oven (the standard skillet method is too labor-intensive). Encourage guests to customize their sandwiches with the cheeses, breads, and fixings you've set out. Then simply pop them on a baking sheet and cook.