Weeknight Meals

September 27, 2026 Leave a comment In Discard, Pastas & Breads, To Try, Weeknight Meals

Ingredients

  • 420 grams (3 cups) all-purpose flour
  • 10 grams (2 teaspoons) salt
  • 70 grams (5 tablespoons) butter, softened
  • 180 grams (3/4 cup) water, heated to 120F
  • 180 grams (3/4 cup) sourdough discard or active starter

Directions

  • Mix the flour and salt in a large bowl or the bowl of a stand mixer.
  • Chop the softened butter into the flour and crumble it between your fingers to a sand-like texture.
  • Heat the water, mix it with the sourdough discard or starter, then pour into the flour and combine until a shaggy dough forms.
  • Knead with the dough hook on low for 5 minutes (or by hand for 5-7 minutes) until a soft, smooth ball forms.
  • Divide the dough into 16 equal pieces (about 50 grams each) and shape into balls. Cover with a damp tea towel.
  • Let the dough balls rest at least 20 minutes (longer is fine) so they roll out easily.
  • Preheat a non-stick skillet over medium heat. Roll each ball out on a lightly floured surface to about a 10-inch circle.
  • Cook about 20-40 seconds until it starts to bubble, then flip and cook another 10-15 seconds.
  • Remove and wrap in a kitchen towel until ready to serve.

From Emily Christensen on Instagram; full recipe at Country Roads Sourdough. Soft, bendable, and ready in 30 minutes or less.

September 27, 2026 Leave a comment In Seafood, To Try, Weeknight Meals

For the Orzo

  • 1 tbsp olive oil
  • 1/4 cup cooking wine (optional)
  • 1 large shallot, minced
  • 7 garlic cloves, minced
  • 1 cup orzo
  • 2 1/4 cups low-sodium chicken broth
  • 1/2 cup heavy cream, room temperature
  • 3 tbsp butter
  • 1/2 cup parmesan cheese
  • Juice of 1/2 lemon
  • 3 tbsp fresh chopped parsley (optional)
  • 1/2 cup mozzarella (optional)

For the Salmon

  • 18 oz (540 g) salmon, cubed
  • 2 tbsp olive oil
  • 1 tsp each: salt, black pepper, garlic powder, Italian seasoning
  • 2 tsp paprika
  • 1 tbsp dijon mustard
  • Juice of 1/2 lemon
  • 2 tbsp butter (to baste)

Directions

  • Remove the salmon skin, cube into large bite-sized chunks, and pat dry. Mix 1 tbsp olive oil, the seasonings, Dijon, and lemon juice, then toss the salmon until well coated. Marinate as long as you like (straight to the pan is fine).
  • Heat a large pan with 2 tbsp olive oil over medium-high heat. Add the salmon and cook 3-4 minutes per side until a golden crust forms. During the last 2-3 minutes, baste by spooning 2 tbsp butter over the fish.
  • Remove the salmon. Deglaze the pan with the wine (if using) and cook off for 2 minutes. Add a splash of oil and butter, then saute the shallot 2-3 minutes. Add the garlic for 1 minute, then toast the orzo for 1-2 minutes.
  • Pour in the broth, bring to a simmer, and cover. Stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed (creamy, not soupy).
  • Stir in the heavy cream, 2 tbsp butter, mozzarella (if using), and parmesan until melted into a creamy sauce. Add the lemon juice and parsley and stir. Nestle the salmon back on top and finish with a flourish of parmesan and parsley.

From Ben Chelin on Instagram. Minimal effort, max flavor, all in one pan.

September 27, 2026 Leave a comment In Finger Foods, To Try, Weeknight Meals

Ingredients

  • 200 g (7 oz) Italian sausage, casing removed
  • 200 g (7 oz) stracchino cheese (or any soft Italian cheese like crescenza)
  • Rustic bread or baguette slices
  • Optional: cracked pepper, rosemary, chili flakes

Directions

  • Mix the raw Italian sausage and stracchino in equal parts until well combined.
  • Spread the mixture thickly onto slices of crusty bread.
  • Broil until golden, bubbling, and irresistible. Finish with cracked pepper, rosemary, or chili flakes if you like.

From Chiara Salvini on Instagram. Just two ingredients, mixed in equal parts, spread thick, and broiled.

September 27, 2026 Leave a comment In Meats, To Try, Weeknight Meals

Ingredients

  • 200 g ground beef
  • 100 g ground pork
  • 1/2 onion, sautéed
  • 1 egg
  • 1/2 cup panko (soaked in milk)
  • 2–3 tbsp milk
  • 1 tbsp Kewpie mayo
  • Salt, pepper and nutmeg, to taste

Sauce

  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce

Directions

  • Mix the beef, pork, sautéed onion, egg, milk-soaked panko, milk, Kewpie mayo, salt, pepper and nutmeg. Clap the mixture between your hands to knock out the air, then shape into patties.
  • Sear the patties in a hot pan, then add a splash of water, cover and steam through. Set aside.
  • In the same pan, simmer the ketchup, Worcestershire and soy sauce with the pan juices until glossy, then pour over the patties.
  • Serve with warm rice and shredded cabbage.

NOTE: Hambāgu isn't a hamburger — it's Japan's home-style meat patty, soft and juicy, always served with rice. From Shota Nakajima on Instagram.

September 27, 2026 Leave a comment In Pastas & Breads, To Try, Weeknight Meals

Ingredients

  • Linguine (or any pasta – rigatoni, bucatini, whatever you have)
  • Lap cheong (Chinese sausage), diced
  • Black peppercorns
  • Green peppercorns
  • Szechuan peppercorns
  • 2 eggs plus 1 egg yolk
  • Pecorino Romano, finely grated (a good amount)
  • Lao Gan Ma chili crisp, to finish
  • Reserved pasta water
  • Salt

Directions

  • Bring a pot of salted water to a boil and cook the pasta.
  • Make the egg mix: whisk the 2 eggs and egg yolk with a good amount of grated pecorino romano until combined.
  • Toast the black, green, and Szechuan peppercorns, then grind them down.
  • Render the diced lap cheong in a hot pan to release its fat (it is savory with a slight sweetness). Toast the ground peppercorns in the fat quickly, then quench with a splash of pasta water.
  • Add the cooked pasta and toss, toss, toss, adding pasta water as needed.
  • When the sauce is mostly dry but there is still some liquid in the pan, let the pan cool for about a minute, then stir in the egg-cheese mix, stirring constantly so it thickens into a creamy sauce without scrambling. Add a little more cheese to thicken.
  • Finish with a spoonful of Lao Gan Ma chili crisp and a little more cheese. Serve.

A Chinese-Italian twist on carbonara: crispy lap cheong, a three-pepper blend, and a finish of chili crisp. Method transcribed from the video. From Marcus O'Laoire on Instagram.

September 27, 2026 Leave a comment In Salads, Sides & Starters, To Try, Vegetable Dishes, Weeknight Meals

Ingredients

  • 2 bags or boxes of spinach (about 1 bag per person)
  • 2-3 tsp sesame oil
  • 2-3 tsp soy sauce
  • 2-4 cloves garlic, minced
  • Chopped green onions, to taste
  • Sesame seeds, to taste
  • Gochugaru (Korean red chili flakes), to taste
  • Pinch of salt

Directions

  • Bring a pot of salted water to a boil.
  • Add the spinach and blanch about 20 seconds, just until it wilts and turns bright green.
  • Transfer immediately to an ice bath so it does not overcook. Drain, then gently squeeze out the excess water with your hands.
  • Season with the sesame oil, soy sauce, minced garlic, green onions, gochugaru, sesame seeds, and salt to taste.
  • Mix well and serve chilled.

TIP: traditionally made with regular spinach, not baby, but either works. Best served chilled; keeps up to 4 days. From Helen on Instagram.

September 27, 2026 Leave a comment In Pastas & Breads, To Try, Weeknight Meals

Ingredients

  • 2 shallots, thinly sliced
  • 5 garlic cloves, minced
  • 2 tbsp chili crisp
  • 1 cup cream or coconut milk, room temperature
  • 1 tbsp soy sauce (optional)
  • 1/2 cup fresh Parmesan cheese, grated
  • 8 oz (225 g) pasta of your choice
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Seasonings (1 tsp each): paprika, garlic powder, salt, pepper, oregano

Directions

  • Slice the shallots thin and measure out the seasonings. Bring the cream or coconut milk to room temperature so it blends smoothly later.
  • Heat the butter and olive oil in a large skillet over medium. Add the shallots and saute 8-10 minutes until soft and starting to turn golden.
  • Meanwhile, bring a big pot of salted water to a boil and cook the pasta until al dente. Drain, reserving some pasta water.
  • Stir the minced garlic and all the seasonings into the soft shallots. Let them bloom for about a minute, then add the chili crisp and saute briefly.
  • Pour in the cream (or coconut milk), stir in the soy sauce if using, and simmer a few minutes to thicken. Stir in the grated Parmesan.
  • Toss the pasta in the sauce until fully coated, adding splashes of reserved pasta water as needed for a silky consistency.
  • Serve hot with an extra spoonful of chili crisp and a sprinkle of Parmesan and parsley.

Level it up with chicken, shrimp, or tofu. From Ben Chelin on Instagram.

September 27, 2026 Leave a comment In Meats, To Try, Weeknight Meals

Ingredients

  • 300 g ground beef
  • ½ small onion (finely chopped)
  • 2 green onions (sliced (white & green parts separated))
  • 2 – 3 eggs
  • 2 cups cooked white rice (hot)
  • 1½ tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp dark soy sauce (for color)
  • ¼ tsp white pepper
  • 2 tsp sweetener of choice (sugar, honey, or monk fruit)
  • 3 tbsp water
  • 1 tsp cornstarch
  • Green parts of green onion
  • Chopped red chili (optional)

Directions

  • Heat a pan over medium-high heat. Add ground beef and sauté 2–3 minutes until mostly cooked.
  • Add chopped onion and white parts of the green onion. Sauté another 2–3 minutes until fragrant.
  • Meanwhile, mix soy sauce, oyster sauce, dark soy sauce, white pepper, sweetener of choice, water, and corn starch in a small bowl.
  • Lower heat to medium. Pour in the eggs, then drizzle the sauce evenly over the beef.
  • Cover and cook 2–3 minutes, until eggs are your desire doneness.
  • Finish with green parts of green onions and red chili, and served topped on rice.

Hong Kong cafe-style, high-protein and ready in about 10 minutes. From Tiffy Cooks on Instagram / tiffycooks.com.

September 27, 2026 Leave a comment In Meats, To Try, Weeknight Meals

Ingredients

  • 1½ lbs boneless, skinless chicken thighs (680g , cut into bite-sized pieces)
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp black pepper
  • 1 tsp sugar ( or sweetener of choice)
  • 2 tbsp cornstarch
  • ¼ cup soy sauce
  • ½ cup chicken stock
  • 3 tbsp honey
  • ½ tsp black pepper
  • 6 cloves garlic (finely minced)
  • 1 tbsp Cornstarch
  • 2 tbsp neutral oil
  • 3 stalks green onions (white and green parts separated)
  • 4 cups cooked white rice

Directions

  • Marinate the chicken: In a large bowl, combine the chicken thighs with soy sauce, oyster sauce, black pepper, sugar, and cornstarch. Mix well and let marinate for at least 15 minutes, or up to overnight in the fridge.
  • Prepare the sauce: In a small bowl, whisk together the soy sauce, chicken stock, honey, black pepper, garlic, and cornstarch until smooth. Set aside.
  • Infuse the oil: Heat the oil in a large skillet or wok over medium heat. Add the white parts of the green onion and cook for 1–2 minutes until fragrant. Remove and discard the green onion pieces.
  • Cook the chicken: Add the marinated chicken to the pan in a single layer. Sear for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
  • Glaze the chicken: Give the sauce a quick stir and pour it into the pan. Increase the heat to high and simmer for about 2 minutes, stirring frequently, until the sauce thickens and coats the chicken.
  • Serve: Spoon the honey glazed chicken over bowls of hot steamed rice. Garnish with the green parts of the green onion and enjoy!

Recipe from Tiffy Cooks. Saved from Instagram.

September 27, 2026 Leave a comment In Seafood, To Try, Weeknight Meals

Ingredients

  • 3 cups cold cooked rice
  • 3 egg yolk
  • 2 salmon fillets (about 300–350g total)
  • Salt and pepper (to taste)
  • Pepper (to taste)
  • 2 cups chopped Cabbage
  • 2 tbsp oil (neutral or sesame oil)
  • 3 tbsp Soy Sauce
  • 1 tsp dashi powder (or substitute with chicken stock powder)
  • 2 tbsp Unsalted Butter
  • 2 stalks green onion (chopped)

Directions

  • Prepare the Rice: In a large bowl, mix the cold cooked rice with the egg yolks until the grains are evenly coated. Set aside.
  • Cook the Salmon: Season both sides of the salmon fillets with salt and pepper. Heat 1 tablespoon of oil in a large pan over medium heat. Pan-fry the salmon for about 5 minutes on each side, or until cooked through. Break it apart into bite-sized chunks using a spatula.
  • Sauté the Cabbage: Push the salmon to one side of the pan. Add the remaining tablespoon of oil, then sauté the chopped cabbage in the empty space for 1–2 minutes until slightly softened but still crunchy. Optionally, you can also add in the leftover egg whites along with the cabbage too.
  • Fry the Rice: Add the egg-yolk-coated rice and chopped green onion to the pan. Stir everything together.
  • Season & Finish: Drizzle in the soy sauce, sprinkle the dashi powder, and add the butter. Toss everything over high heat for 2–3 minutes until the rice is golden, buttery, and fragrant.
  • Serve: Plate and enjoy immediately.

Recipe from Tiffy Cooks. Saved from Instagram.

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