Weeknight Kitchen

This amazing little dish will become legendary at your table.

Heat oil in a 6-qt. saucepan over medium-high. Add celery, carrot, onion, and rosemary and cook until soft, 8–10 minutes. Add stock and chickpeas and simmer for 5 minutes. Remove half of chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes. Season with salt and pepper. Serve with parsley and Parmigiano sprinkled on top.

This most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish.

This is a regular lunch or supper at casa mia.

The browned butter and roasted vegetables make this special, but roasting everything in the oven at once makes it easy to prepare.

This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary.

True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.

They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.

Creamy beans, salty pancetta, and bright color from the spinach -- a winning combination on the fly!

If Mexican colonists laid down roots among the Old World delicatessens of New York City, I like to imagine that this is the taco they’d cook.