Weeknight Dinner

Alex Stupak believes that his style of modern Mexican food is the result of reverse colonization. "It's what happens ...

This unconventional yet incredibly delicious pasta gets a spicy kick from sweet and smoky Calabrian chiles and sliced...

Barbara Lynch’s rustic pasta is very adaptable to whatever summer vegetables are at their peak. Here she uses tomatoe...

Erik Anderson and Josh Habiger make their brine with sweet tea and thyme, a recipe inspired by chef Joseph Lenn of Te...

Thomas Keller cooks whole fish in a salt crust to keep it moist, then serves it with a chunky zucchini-basil pistou—P...

Linton Hopkins gives clams a true modern Southern spin, cooking them with smoky bacon, boozy bourbon and spicy jalape...

Eric Ripert presents salmon three ways here: poached, smoked and in the form of roe. Slideshow: Eric Ripert Recipes

This salad from Nancy Oakes is both hearty and light, combining big flavors (beets, arugula, goat cheese) in a bracin...

Churrasco, a Portuguese term for grilled meat, is a backbone of many Latin American cuisines. Michael Cordúa mak...

Daniel Patterson uses dandelion greens instead of the usual parsley to add a slightly bitter edge to his salsa verde....

For this delicious recipe, chef Daniel Boulud quickly cooks scallop slices, then serves them with a rich, tangy avoca...

The rich and luscious sesame sauce is key to these quick Middle Eastern–flavored lettuce cups. Slideshow: Turkish Re...

Andy Ticer and Michael Hudman created this wow sandwich that just keeps on going with a filling of crispy, cheesy gri...

When zucchini is at its freshest and most plentiful, make this salad; the feta, pine nuts, fresh herbs and tomatoes a...

This big baked corn, red pepper, lima and green bean casserole has a crispy, cheesy topping. Slideshow: Vegetarian C...