Weeknight Kitchen

Greeks use this condiment, known as tzatziki, on just about everything. It's one seriously flavorful and healthy sauce.

Smoky and spicy chipotle peppers plus Cucumber Yogurt Dip make for an entirely different condiment, one that you can use on almost anything that calls for mayonnaise or ketchup.

Roast four salmon fillets and saute some spinach, it's as simple-and almost as quick-as that. The salmon on its bed of spinach is also beautiful when served family style on a large platter.

There are hot sauces, and then there’s harissa. With roots in Morocco and Tunisia, brick-red harissa is aromatic and complex, with rich layers of flavor from chiles (which can be dried, fresh, or a combination), garlic, olive oil, coriander, cumin, and caraway. You can make harissa at home but prepared versions are available in cans, tubes, and jars in the international aisle of well-stocked markets and in Middle Eastern specialty stores. Brands of store-bought harissa vary in spiciness—start with 1 Tbsp and add more if you want a punchier dressing. Bright lemon and earthy tahini are natural matches for harissa.

This hearty salad demonstrates a fondness for mixing roasted and fresh ingredients. Roasted carrots contribute a concentrated earthy sweetness, Broccolini provides green, mineral notes, and the romaine delivers refreshing, watery crunch.

Years ago, my friends and I visited a regional business called Let’s Dish, where we would pay to prepare individually portioned freezer meals. They would set out recipes and raw ingredients, and we’d prep and label enough meals to last for weeks. It was a great concept, and it opened my eyes to how easy it was to cook meals from scratch. After we paid for the service a few times, I began to do the same in my home. Storing individual portions of uncooked mushrooms and buttery rolls in the freezer makes for a delicious, time-saving meal later. The mushrooms can be marinated up to 48 hours in advance.

It can be hard to resist a recipe that includes the phrase “lime-scented sour cream” so why even try. Cauliflower is simmered until tender, pureed until smooth, enriched with a scoop of that lime-scented sour cream and then served with crumbles of crisp chorizo and another dollop of that cream.

Usually beans are eaten by themselves (often with rosemary and extra virgin olive oil), or with pork and vegetables. This is a rare combination with seafood, and it provides a particularly delicate taste. The recipe is cooked in two parts.

One of our star salads, we first started making this at our restaurant Gorski & Jones. It has great textures and is one of those salads that's even better the next day. We’ve made this a few times for family functions and every time someone will turn around and say, ‘Wow, that’s amazing, what’s in it?’ And that doesn’t happen very often. They’re quite picky, my family, so if they like it, we're doing something right.

One of the original street foods of the world, make this amazing Szechuan dish at home - with a spice level of your own choosing.