Weeknight Meals

Lean, tender eye-of-round is an inexpensive option for roasting, and you can get another meal out of the leftovers. This recipe calls for a two-and-a-half-pound roast, half of which can be used in the recipes on the following page.

The key to achieving clear grill marks is to make sure the grates of the grill are properly cleaned, heated, and oiled before cooking the steaks; see page 367 for instructions. The steaks can marinate up to overnight in the refrigerator.

Broiling is a great year-round method for preparing steaks, since the high heat browns the meat quickly without overcooking the interior. For a Spanish variation, substitute an equal amount of smoked paprika for the regular variety used in the spice rub.

You don’t always need a grill to cook skewers (or kebabs); here, they are conveniently broiled instead. If using wooden skewers, soak them in water for fifteen minutes to keep them from scorching.

To get the perfect sear, make sure to heat the skillet well before adding the shell steaks, and wait until they release easily from the bottom of the skillet before flipping them.

Cooking four small meatloaves instead of one large loaf reduces the cooking time; serve them hot from the oven, at room temperature, or even chilled, on their own or sliced and tucked into crusty French bread.

Using only one of the the Thyme-Roasted Chickens with Potatoes (page 166) will leave you with an extra cooked bird (about four cups shredded or cut-up meat) to incorporate into one of these recipes. Of course, you can also make either of these dishes (page 169) with store-bought rotisserie chicken.

Using only one of the Thyme-Roasted Chickens with Potatoes (page 166) will leave you with an extra cooked bird (about four cups shredded or cut-up meat) to incorporate into one of these recipes. Of course, you can also make either of these dishes (page 169) with store-bought rotisserie chicken.

Thighs are the best cut for braising, as they become very tender when simmered for a long period. This dish is even better the next day, once the flavors have had a chance to meld.

Milanese, which means “in the style of Milan,” refers to meat (chicken, pork, or veal) that is pounded to an even thickness and then breaded. In this more healthful (and spatter-free) version of the classic Italian dish, the cutlets are baked, not pan-fried.

Chicken thighs stay moist when cut into pieces and grilled. You could substitute other vegetables, such as summer squash or bell peppers, for the zucchini. If using wooden skewers, soak them in water for fifteen minutes to keep them from scorching on the grill.

Roasting a large chicken breast is a nice alternative to cooking a whole chicken, especially if you prefer white meat. A bone-in, skin-on turkey breast half (about three-and-a-half pounds) also works well in this recipe; cook for about an hour and a half.

Coating the chicken slices in cornstarch before cooking them encourages browning. Add the basil after the stir-fry is off the heat, so its flavor stays bright.

A bit of planning ahead makes preparing weeknight dinners a breeze. Use the extra chicken from Roast Chicken and Parsnips with Swiss Chard (page 149) in one of the recipes below.

A bit of planning ahead makes preparing weeknight dinners a breeze. Use the extra chicken from Roast Chicken and Parsnips with Swiss Chard (page 149) in one of the recipes below.

Roasted chicken breasts gain a big boost with surprising sides: caramelized parsnips and wilted Swiss chard. To save time, this recipe calls for roasting four additional chicken breast halves to use in one of the recipes on the following page.

Brimming with peas and carrots and topped with fresh-dill dumplings, this nourishing one-pot meal is just right for cold evenings. Keeping the heat at medium-low helps the chicken cook slowly, so it turns out ultra-tender.