Weeknight Kitchen

A unique, yet simple, dish -- it’s just spiced roast chicken with dressed potatoes. But it is satisfying on every level.

This takeoff on a grilled Caesar salad replaces romaine with two colors of chicory lettuce—pale Belgian endive and scarlet radicchio. Both of these leaves are far more bitter than romaine, elevating the contrapuntal between vegetable, dressing, cheese, and salt.

Paella’s lesser-known cousin, fideos, boasts small toasted noodles simmered in a smoky tomato sauce. For a weeknight version, we swapped chorizo and shellfish for chickpeas, fennel, and kale.

Garlic confit is nothing more than the peeled cloves slow cooked in a bath of seasoned oil. This strips the raw cloves of their acidity, removes their sharp heat, and concentrates their sweetness.

Use this rub whenever you want to add a little kick to something. It works great on vegetables and meat alike.

Buy fresh organic cherry tomatoes if possible and feel free to use the golden or orange varieties; they taste slightly different (sweeter, less acidic) and add color  and excitement. Stay away from the pear or grape versions. These are meant to show off their unusual shapes and are best enjoyed raw.

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.