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The Cookstr Weekly: Quick and Easy Weeknight Dinners

May 18, 2015

The best rule for weeknight cooking I’ve ever heard is that as soon as you walk in the door, the first thing you should do, perhaps even before removing your shoes, is set a salted pot of water on the stove to boil. Whether the meal you put together ends up including pasta, grains, or vegetables, you’re buying yourself time that you can use to poke through the fridge and pantry for the rest of supper. Many of these weeknight dinner recipes take advantage of quick-cooking seafood, thinly cut chicken, or ground meat, and all of them can be cooked start to finish in thirty minutes or less.

Oh, and they’re all easy to make – just the thing for the end of a long day.


Warmest regards,

Kara Rota

Editorial Director
by Naomi Duguid
Tomato is a classic foil for shrimp. Here the combination makes an appealing curry with plenty of sauce for drizzling on rice. Pair it with Smoky Napa Stir-Fry or a salad of cooked greens.  The green cayenne chiles give a nice little underlying heat; if you want more intensity, add a sprinkling of Red Chile Powder. If you find yourself with leftovers, add a little water, taste, and adjust the seasoning, then chill to serve as a delicious cold soup.” 
 Naomi Duguid

More Weeknight Recipes from Cookstr

WHAT’S NEW ON COOKSTR:
by Jason Wyrick
Margaritas are great when they are made with fresh lime and good alcohol. It’s a classic drink that’s now part of the Mexican experience. I wanted to change things up a bit and make something a little darker, a little more mysterious and alluring. That’s what the mezcal and the smoke are to me. It permeates the entire drink, from the char of the grilled limes to the smoky mezcal to the shot of smoked salt on the rim of the glass. You can, of course, forgo grilling the limes and just use regular salt and good tequila blanco to make the classic margarita, but I hope you find the smoky version I created here to a sultry companion to your tacos.” – Jason Wyrick

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