Volume 2

Dinner This Week

By Keith Dresser Published

In a rut for what to cook during the week? You're in luck. Every week Executive Food Editor Keith Dresser picks 3 pairings and gives you a game plan to get them on the table in an hour or less.

Pan-Seared Flank Steak with Brussels Sprout Salad

To produce well-browned Pan-Seared Flank Steak, we first cut a single steak into four individual steaks so that they fit neatly in a skillet. We then slowly bake the steaks before searing to ensure that all the pieces are evenly cooked to medium-rare. Our Brussels Sprout Salad uses a warm bacon vinaigrette to gently tenderize the shredded sprouts while allowing them to retain their fresh, mustardy taste. Quick-pickled shallots add pops of flavor and sliced almonds add crunch.

Printable Shopping Lists: Pan-Seared Flank Steak and Brussels Sprout Salad

Equipment Review Traditional Skillets

A 12-inch skillet should last a lifetime and cook almost anything. But does quality construction have to cost top dollar?

Garlicky Roasted Shrimp with Quinoa Pilaf

To keep our Garlicky Roasted Shrimp plump and moist, we brine the shrimp briefly and then broil them in their shells. The shells brown quickly in the heat of the oven and transfer roasted flavor to the shrimp. To develop nuttiness in our Quinoa Pilaf, we toast the grains in a dry skillet before adding liquid. We then season the pilaf with boldly flavored ingredients such as chipotle chiles and cumin.

Printable Shopping Lists: Garlicky Roasted Shrimp and Quinoa Pilaf 

Equipment Review Large Saucepans

Most of us use a large saucepan daily, so it’s important to own one that performs flawlessly and will last for years. But how much does high quality have to cost?

Three-Cup Chicken with Sautéed Baby Bok Choy

These two recipes share many ingredients, which streamlines preparation. Our Three-Cup Chicken calls for marinating boneless, skinless chicken thighs in soy sauce and sherry along with a touch of brown sugar for sweetness. Lightly coated in a mixture of soy and chili-garlic sauces, Sautéed Baby Bok Choy is lightly steamed to soften the stems before being quickly sautéed.

Printable Shopping Lists: Three-Cup Chicken and Sautéed Baby Bok Choy