Sap Sua, which began service that same month, at 2550 E. Colfax Ave., serves owners Ni and Anna Nguyen’s non-traditional takes on traditional Vietnamese cuisine.

“At Sắp Sửa every team member’s name is listed at the bottom of the menu. There’s Ben Carolan, the sous-chef responsible for the trúng và trúng — cloudlike scrambled eggs laced with bright fish sauce and brown butter served over warm rice. And Theo Bodor, who helped develop a dish of fried tofu served in a rich tomato stew punctuated by bites of crunchy peanuts,” Bon Appetit’s Kate Kassin wrote in her entry for the list, which was released Monday.

“Husband-wife owners Ni and Anna Nguyen moved to Denver from Los Angeles in late 2020, intent on introducing this city to the Vietnamese American cooking of Ni’s first-generation upbringing. Along the way they created a restaurant shaped equally by the influences of their talented, enthusiastic team. In a lively dining room that’s consistently packed, Vietnamese flavors blend into those of other cultures–turmeric-batter fried catfish sandwiches topped with slices of American cheese or grilled corn ribs with shrimp aioli—and point to two leaders who know when to stick to tradition and when to color outside the lines,” Bon Appetit concluded.

In April, the magazine called Xiquita, the Mexico City-inspired, masa-focused restaurant from chef Erasmo Casiano, as one of its seven most-anticipated restaurant openings nationwide.

And in 2022, Denver’s La Diabla Pozole y Mezcal was named among the 50 best new restaurants in the nation by Bon Appetit.

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Alma Fonda Fina, a high-end Mexican dining room, which opened just nine months ago at 2556 15th St., in Denver’s Lower Highland neighborhood, joined the one-star club, which includes Beckon, Bruto and The Wolf’s Tailor, all in Denver, Bosq in Aspen, and Frasca in Boulder.

“Chef Johnny Curiel started off in his family’s restaurant in Guadalajara, and after years of high-end culinary experience, he revisits dishes and flavors from his upbringing with creativity and finely honed technique delivering results that are both satisfying and delicious,” Michelin wrote in its new guide to Colorado restaurants, which was released Monday morning.

“Resist the temptation to fixate on any one item, as the menu is littered with treasures: perfectly crisped pork belly carnitas make for a brilliant taco on a sourdough flour tortilla, while agave-roasted sweet potato with nutty salsa matcha and luxuriously creamy whipped requesón is a revelation, and vibrant seafood crudos like thinly sliced Maine diver scallop with tomatillo and apple aguachile are downright electric. No desserts are offered for the time being, so there’s no reason to leave any extra room,” the Guide continued.

In addition, Michelin added one Bib Gourmand recommendation to its list: MAKfam, a Cantonese-American restaurant that opened in November 2023 at 39 W. 1st Ave. in Denver. Bib Gourmands recognize “eateries for great food at a great value,” according to Michelin.

“What began as a pop-up back in NYC, where owners and married couple Doris Yuen and Kenneth Wan first met, and then became a stall in a Denver food hall, is now at last a full-service restaurant. The winsome, colorful space and the compact menu both celebrate the pair’s Chinese American roots, both having been raised by immigrant families who worked in restaurants.

“Fried crab and cheese wontons and hand-shaped chicken and chive potstickers are inspired by Chinatown favorites and takeout staples, made with particular care and big flavor. Chicken wings with a spicy, tingly málà seasoning are favorites with good reason, and larger dishes, like the familiar-yet inventive corned beef fried rice or spicy garlic butter rice cakes, impress as well,” Michelin continued.

And finally, two Denver restaurants joined the list of recommended eateries, Brasserie Brixton, at 3701 Williams St., and Kawa Ni, at 3200 W. 32nd Ave.

“Opening Kawa Ni this past November has been an exciting challenge, and naturally, there was some concern about fitting into the Colorado culinary community. Thanks to the fantastic team in Denver, we’ve been warmly welcomed beyond expectation, and to earn Michelin recognition within just a year of opening is truly special,” Kawa Ni chef and founder Bill Taibe said in a statement.

There were three special awards this year. The Michelin Exceptional Cocktails Award went to Jessenia Sanabria of Sweet Basil; the Michelin Sommelier Award went to Chris Dunaway of Element 47; the Michelin Outstanding Service Award went to Allison Anderson of Beckon; and the Michelin Young Chef/Culinary Professional Award went to Johnny Curiel of Alma Fonda Fina.

Two restaurants that were on the 2023 guide are not listed in the 2024 guide: A.J.’s Pit BBQ, which won a Bib Gourmand in 2023, and Potager. Both are in Denver.

“As we celebrate year two of the Michelin Guide in Colorado, we can see the passion and
momentum continue to grow in this culinary community,” said Gwendal Poullennec, the
International Director of the Michelin Guides, in a statement.

“The famously anonymous Inspectors were also eager to shine a light on the growing talent in the local community, with a handful of new restaurants added to the selection,” she added.

This is a developing story.

Colorado’s 2024 Bib Gourmand restaurants

Ash’Kara, 2005 W. 33rd Ave., Denver
Basta, 3601, Arapahoe Ave., Boulder
The Ginger Pig, 4262 Lowell Blvd., Denver
Glo Noodle House, 4450 W. 38th Ave., Denver
Hop Alley, 3500 Larimer St., Denver
La Diabla Pozole y Mezcal, 2233 Larimer St., Denver
MAKfam, (new) 39 W. 1st Ave., Denver
Mister Oso, 3163 Larimer St., Denver
Tavernetta, 1889 16th St. Mall, Denver

Colorado’s 2024 Recommended restaurants

A5 Steakhouse 1600 15th St., Denver, 80202
Barolo Grill 3030 E. 6th Ave., Denver, 80206
Blackbelly Market 1606 Conestoga St., Boulder, 80301
Boulder Dushanbe Tea House 1770 13th St., Boulder, 80302
Bramble & Hare 1970 13th St., Boulder, 80302

Brasserie Brixton (new) 3701 N. Williams St., Denver 80205
Dio Mio 3264 Larimer St., Denver, 80205
Element 47 675 E. Durant Ave, Aspen, 81611
Fruition 1313 E. 6th Ave., Denver, 80218
Guard and Grace 1801 California St., Denver, 80202
Hey Kiddo 4337 Tennyson St., Denver, 80212
Kawa Ni (new) 1900 W. 32nd Ave., Denver 80211
Marco’s Coal Fired 2129 Larimer St., Denver, 80205
Mawa’s Kitchen 305 Aspen Airport Business Center, Ste. F, Aspen, 81611
Mercantile Dining and Provision 1701 Wynkoop St., Denver, 80202
Mirabelle 55 Village Rd., Beaver Creek, 81620
Noisette 3254 Navajo St., Denver, 80211
Oak at Fourteenth, 1400 Pearl St., Boulder
Olivia, 290 S. Downing St., Denver

Osaki’s, 100 E. Meadow Dr., Vail
Prospect, 330 E. Main St., Aspen
Q House, 3421 E. Colfax Ave., Denver
Safta, 3330 Brighton Blvd., Denver
Santo, 1265 Alpine Ave., Boulder
Smok, 3330 Brighton Blvd. #202, Denver
Splendido at the Chateau, 17 Chateau Lane, Beaver Creek
Stella’s Cucina, 1123 Walnut St., Boulder
Sweet Basil, 193 Gore Creek Dr., Vail
Temaki Den, 3350 Brighton Blvd., Denver
Wyld, 130 Daybreak Ridge Rd. Avon
Zoe Ma Ma, 2010 10th St., Boulder

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Now, on to blue cheese vs. ranch …

5 can’t-miss classics

Piper Inn

The Piper Inn has been many things over its decades at the border of Denver and Aurora, but it currently stands as a favorite gathering place for assorted crowds, ranging from bikers to post-soccer game families and everything in between. Spirited, friendly and nostalgic, you’ll want to sit down, and watch the game (and your fellow patrons) while you enjoy wings that have been on Denver’s list of favorites for years. Medium-sized, they run 10 for $16, and 20 for $32.25, and come in classic Buffalo, garlic dry-rub and Chinese-style (made with oyster sauce).

2251 S. Parker Road, Denver; piperinn.com

CD’s Wings

CD’s Wings isn’t new — the Westminster shop has been around since 2003 — but it has expanded its profile recently, bringing the heat to another part of town, Aurora, in early 2024, and with plans to add a third location in Parker later this year. Which is just fine with CD’s loyalists. The most popular flavor here is traditional hot Buffalo, but CD’s also serves around 20 other flavors, including cajun, lemon peppers and a house sauce. CD’s has won various local contests for its dry rubs and its fiery No 1 Left Standing sauce. Wings here are 5 for $8 and 10 for $14.

7685 W. 88th Ave., Westminster and 6710 S. Cornerstone Way, Aurora; cdswings.com

The Wing Hut

The wings at this 21-year-old fast-casual spot can run smaller, but what they sometimes lack in stature, they make up for in flavor — many, many flavors. Just for starters, there’s sweet and sour, honey lemon pepper, salt and vinegar, teriyaki, pad thai, spicy peanut, hot honey mustard, raging barbecue, chili lime ranch, pesto-parmesan, xxx hot and many, many more, for a total of 45-50 different kinds. Family-owned, The Wing Hut is also a perfect stop before heading to Dry Dock Brewing nearby for a beer to cool down the xxx flames.

15473 Hampden Ave., Aurora; winghutaurora.com

Woody’s Wings & Things

These are the kind of wings that inspire people to log onto Yelp for the first time, just so they can give them five stars. Woody’s is an Asian restaurant with a vast menu of Chinese dishes, along with many from Vietnam, Laos and Cambodia. But the spot is also known far and wide for its wings, which are large and often quite spicy. Flavors include Szechuan and Lemongrass peanut.

6817 Lowell Blvd., Westminster; woodyswings.eatintakeout.net

Fire on the Mountain

The welcoming, Grateful Dead-themed wing spot has two locations in Denver, both run by friends of the company’s founders, who operate another two in Oregon, so the business is as local as they come. Opinions vary on the size and style of the wings, but for the most part, they stand out for their consistency and flavors, which include upward of 15 choices, including spicy peanut, raspberry habanero, bourbon chipotle and Jamaican jerk. Like Walters 303 and King of Wings (both below), you also find a heady selection of craft beers on tap. And get those orders in early on Super Bowl Sunday, when Fire on the Mountain is at its busiest.

3801 W. 32nd Ave. and 300 S. Logan St., Denver; fotmdenver.com

Smoked wing superstars

Split Lip: An Eat Place

Split Lip was created by Ultreia chef and owner Adam Branz as “a platform for classically trained chefs to conceptualize and cook casual food through their professional lenses.” In other words, the walk-up counter, which is located inside the Number Thirty Eight bar and venue, does flavor-packed versions of things like burgers, chicken sandwiches, tater tots and wings — but in ways you’ve simply never tasted before. Split Lip’s wings follow suit. There are two versions, one made with an Alabama-style white barbecue sauce (vinegar, mayo) and one with Road Dawg hot sauce from Colorado’s own Sauce Leopard. Both versions are brined for 24 hours before being smoked and then fried over a two-day process. You can find them there anytime, but hint, hint: Split Lip has a massive outdoor LED screen (and other TVs) for watching Denver Broncos games.

3560 Chestnut Place, Denver; splitlipeatplace.com

G-Que Barbeque

Many barbecue restaurants make wings — sometimes as an afterthought. But the version at G-Que Barbecue gets just as much attention as everything else. There are a variety of sauces available, including classic Buffalo and a sauce of the week. But it’s the dry-rubbed wings that really allow the smoked flavors to come out and shine. Five wings are $8, and 10 are $15.

7085 W. Alaska Drive, Lakewood, and multiple other locations; gquebbq.com

Smok

Chef Bill Espiricueta has lived in both Kansas City and Austin, so he knows his barbecue. In 2018, he began selling it from Smok, located in The Source Hotel, and last year, the restaurant was recommended in the inaugural Michelin Guide to Colorado. But beyond the brisket and the burnt ends, the pulled pork and the ribs, you’ll also find some of the most smoke-imbued hot chicken wings in town. There are two flavors, Buffa-Q sauce and Jerk dry rub.

The Source Hotel + Market Hall, 3330 Brighton Blvd., Denver; denversmok.com

Grilled or baked wings

King of Wings

King of Wings has a ride-or-die following, and there’s a good reason for that: the wings here are really good. But they’re not fried like traditional wings. Rather they are grilled, which gives them a more rustic flavor that pairs well with the sauces, including three new ones: lemon pepper, hot agave lime buffalo, and white Alabama barbecue. Six for $12 and 10 for $18.

7741 W. 44th Ave., Wheat Ridge and 1100 Arapahoe St., Golden; kingofwingstaphouse.com

Walter’s 303 Pizzeria & Publik House

Solid, flavorful, consistent. The wings at Walter’s are like an old friend. You know what to expect, and you like it. They’re not cheap; like several other spots in this story, the wings — which are baked rather than fried — run more than $2 each (8 for $16:50), but they sure are good. Flavors include Italian-style Buffalo, mango habanero, hickory and sriracha honey, along with a dry rub.

Two Denver locations (Uptown, Lowry), Littleton, Colorado Springs; walters303.com

Esters

This south Denver neighborhood pizza spot has grown to three locations, and each one has a lot of fans. Some like it as a sports bar, others as a family dinner restaurant, and more still as a happy hour destination. But among Esters‘ virtues are its oven-baked wings. You can order Buffalo, or try one of the stellar rotating seasonal flavors such as blueberry habanero or the peanut butter and jelly wings, which are covered in green onions and peanuts.

1950 S. Holly St. and 2201 Oneida St., Denver, and 10151 W. 26th Ave., Wheat Ridge; estersdenver.com

5 great football-day deals

Rocky Top Tavern

This is it. This is the spot where everything you want in a football bar comes together in perfect harmony: TVs, pool tables, a neighborhood feel that’s one step up from a dive, friendly staff and Buffalo wings that even a native of upstate New York might begrudgingly respect. Plus the food here, including those spicy, meaty, well-fried wings, is consistently inexpensive, so the Rocky Top Tavern doesn’t need to offer special deals. They already are one. Get six wings for $8; 14 for $18 in a variety of flavors. Oh, and cans of Modelo are $4.

4907 Lowell Blvd., Denver; rockytopdenver.com

ShaWING at Tavern on 26th

ShaWING is a Buffalo-born enterprise, and this season, the truck will post up at the Tavern on 26th in Wheat Ridge for every Buffalo Bills game. The bar offers plenty of TVs along with pool, darts and other games. ShaWING’s wings, which are crispy and come in various degrees of Buffalo, run about the middle of the price range: 4 for $8, 8 for $15, 12 for $22. But during the first two games of the season, anyone in Bills gear gets 20% off of in-house orders. P.S. ShaWING makes no bones about its feelings for Vikings fans or ranch dressing.

10040 W. 26th Ave., Lakewood; bestwingsdenver.com

The Post Chicken & Beer

The Post — founded in Lafayette and now with six locations on the Front Range — is known for its fried chicken and its house-made beer, but the restaurant also offers football specials every Saturday, Sunday, Monday and Thursday when there are college or NFL games on. They include 75-cent wings (on orders of 10 or 20 with a limit of 20 per order) at all of its locations. They come in Buffalo sauce, black pepper BBQ, Nashville hot, spicy gochujang or a dry rub.

1575 Boulder St., Denver, and five other locations; postchickenandbeer.com

Campus Lounge

This old-school bar is going on 50 years — and you may mind some regulars who have been drinking there for all of them (even after a pair of renovations???). On Mondays, the Campus Lounge offers all-you-can-eat wings starting at 5 p.m., which is perfect timing when it comes to Monday Night Football. The wings here are smoked, and you can get them with a dry rub or with one of several sauces, including “Everything Bagel,” which is top-notch.

701 S. University Blvd., Denver; campusdenver.com

The Pub on Pearl

Is your team playing on Thursday Night Football? If so, then The Pub on Pearl has you covered with 50-cent wings starting at 5 p.m. every Thursday. Customers need to be 21 since the deal is predicated on the purchase of a drink. It’s also in-house only. But that’s a bargain any way you look at it. The neighborhood sports bar has plenty of TVs for other sports as well.

1101 S. Pearl St., Denver; facebook.com/thepubonpearl

3 great delivery/pickup places

Genna Rae’s Wings & More

Opened in 2016 by Genn Dickerson, this spot serves everything from barbecue to burgers and sandwiches, but it’s the wings that have received the most attention, especially recently as more people order in. You’ll find a wide variety of homemade sauces, including honey hot, garlic, and BBQ, but since Dickerson is from the Virgin Islands, it’s worth your while to try the ones with jerk sauce and other island flavors, like pineapple mango habanero. Get six for 11.50 or 12 for $17.

1819 E. 28th Ave., Denver; gennaraeswings.com

Taste of Philly/Famous Philly

Taste of Philly has been putting together cheesesteaks in Colorado since 1993 and eventually merged with Famous Philly, becoming a takeout/delivery-only local chain during the pandemic. And while they specialize in sandwiches, their wings are above average when it comes to classic football food. Plus, you can get 20 for $25, which is a deal in this day and age. Flavors include Buffalo (mild, hot and not responsible), garlic parmesan, barbecue and mango habanero.

Multiple locations; tasteofphilly.biz

Vine Street Pub

Like a lot of things post-pandemic, the wings at Vine Street Pub aren’t the same enormous breaded masterpieces that they were beforehand. But the brewery and pub, which reopened in June after a four-year hiatus, still does a great job cooking and spicing their wings. Vine Street doesn’t have any TVs, though, so if you want to eat these wings while watching football, you’ll have to call in advance and order them to pick up.

1700 Vine St., Denver; mountainsunpub.com

3 Asian wings

Ace Eat Serve

We’ve got a soft spot in our heart from Ace Eat Serve, which started up a delivery app-only side project during the pandemic — as many restaurants did — called Wing Alley. Those wings helped us get through the stay-at-home nights when we wished we were heading out. These days, Wing Alley has been folded back into the Uptown restaurant’s regular menu, but you can still find some of the flavors, including the sweet and spicy Tiger Wings and the Lucky Dragon Wings, made with spicy chili mayo and sesame seeds. They’re not cheap, at $15 for 6, but they are quite tasty.

501 E. 17th Ave., Denver; aceeatserve.com

Angry Chicken

Like many other Korean fried chicken spots, Angry Chicken has crossed over into “Western” flavors, and even divides its menu that way. The wings here are chunky and double-fried (although you can get them baked) and come in a variety of flavors from classic Buffalo and spicy barbecue to Korean-style sweet and spicy, honey garlic and Angry sauce. They cost $10 for 6 or $26 for 20, but sauce is extra, ranging from $1 to $2.50 depending on the size of the order.

1930 S. Havana St. #13, Aurora; angrychickenco.com

The Pork.let

The Pork.let is an Aurora restaurant that specializes in katsu-style breaded chicken and pork cutlets and “tornado” fried rice, but like a lot of Korean restaurants, see Angry Chicken (above), it also does wings in spectacular fashion. The versions here come in a multitude of flavors, like garlic bomb, Korean sweet chili, honey butter, cheesy dust, creamy Buffalo and more. And they are huge — and perfectly fried. An order of 6-9 pieces is $14.

12201 E. Mississippi Ave., Aurora; instagram.com/the_pork.let

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The Phoenix-based company plans to open The Henry — an eatery it already operates in a handful of other cities — in the office building under construction 201 Fillmore St., the company announced Tuesday.

The eight-story 201 Fillmore building, which broke ground late last year, is being developed by Seattle-based Schnitzer West, which said the deal for The Henry brings the building to 100 percent leased. That’s because the remainder of the building’s office space has been leased to the oil and gas firm Antero Resources Corp., which will move its headquarters there from the Union Station area.

Fox operates The Henry in Dallas, Miami, Phoenix and Southern California, according to its website. A Nashville location is opening this fall.

The restaurant serves breakfast, lunch and dinner. In Phoenix, dinner entrees range in price from a $20 burger with white cheddar and American cheese to a $53 filet mignon, according to an online menu. Other options include a grilled shrimp taco platter and rigatoni alla vodka.

Fox, which Cheesecake Factory acquired in 2019, is familiar with Cherry Creek. Flower Child operates in the Cherry Creek Shopping Center, and North Italia has a location on Clayton Lane. The company’s Culinary Dropout and Blanco Cocina + Cantina eateries, meanwhile, are a short drive north, just off Colorado Boulevard.

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“It was just time (for me) to play more and travel. Thirty-one years is a pretty long time to be doing anything,” owner Deryk Cave said. “It’s not getting easier with competition and … a lot of the old restaurants … closed and big money starting to come in and buy all the places.”

When Cave and his partner decided to sell they turned to local realtor Angi Wang.

“Deryk and Junior came to me, and since I have sold other restaurants they asked me if it was feasible or if I had anybody interested in taking a look at the restaurant,” Wang said, referring to Cave’s partner, Grant “Junior” Sutherland. “They’ve been doing this for over 30 years, and I think they’re ready to move on. They’ve been at it a long time, and it’s a hard business, especially now.”

Full story via Aspen Times

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Until recently, NA offerings weren’t widely available at bars. But that’s changing both in response to shifts in consumers’ drinking habits and broader education about no- and low-ABV products, categories that continue to grow. Gone are the days when folks who wanted a sober beverage needed to settle for something from the soda gun. Bars and restaurants, including fine dining establishments, now offer robust menus of NA cocktails, alcohol-free beers that stand up to the real thing, and even tasting menus that substitute traditional wine pairings for NA beverages.

“The thing you’re seeing and that is overdue is more sophisticated versions of non-alcoholic drinks. So rather than calling everything a virgin-something, we’re really starting to see the craft cocktail movement embrace non-alc,” said Jump, a celebrated local mixologist who served as the bar manager at the local Death & Co. in Denver for four years.

Jump is a leader in this space. This summer, she was named the Best U.S. Bar Mentor at the Spirited Awards, part of the prestigious Tales of the Cocktail conference in New Orleans, for her “unwavering efforts to prioritize health and wellness in the hospitality industry.”

Jump does that, in part, through Focus on Health, an organization she co-founded in 2020 that offers services to help enrich the lives of hospitality workers, from mentorship and scholarship programs to harm reduction training, non-alcoholic beverage consulting and even run clubs.

One of its initiatives is the Low/No Tour, a traveling pop-up series that educates bartenders on non-alcoholic products, how they’re made, and how they work in recipes. Education also gets put into practice in each city when the pop-up opens to the public and serves original no- and low-ABV cocktails. Proceeds from the events support other nonprofits in the space.

Started in 2023, inspiration for the No/Low Tour came from Jump and her partners’ desire to create more inclusive spaces within the hospitality sector – and not just for customers. The tour annually travels to about a half-dozen U.S. cities and coincides with other industry events, like Tales of Cocktail and Portland Cocktail Week, offering professionals an alternative to boozy bacchanalia.

“There are people in our industry who do not drink or do not want to drink as much, and we’re not creating opportunities for them to thrive when doing these big events,” Jump said.

Plus, the more bartenders become knowledgeable about non-alcoholic spirits and RTDs, the more options customers will have when they belly up. One that’s trending as of late is the multi-course tasting menu paired non-alcoholic beverages instead of wine.

In May, Jump collaborated with Denver restaurant Koko Ni on a seven-course dinner in which each dish featured a pairing from one of three different NA brands. For example, the restaurant served a flatiron steak and mushroom entree with a cocktail blending Three Spirit Nightcap NA elixir, marigold, chicory and beet. The asparagus appetizer came alongside a libation made with sencha tea, yuzu and Mahala, a botanical NA spirit.

Hansel Morales, Koko Ni’s beverage manager, and Jarmel Doss, beverage director for its parent company FAM Hospitality, developed the recipes for the non-alcoholic pairings. Much like a wine pairing, they sought to create profiles that both complemented and contrasted the food. They also wanted to hit flavors and textures that represented the ingenuity of alcoholic cocktails.

“We also had this intention that non-alcoholic (drinks) are not just sodas and juices. People want something that is lower sugar content, that feels more sophisticated and more elegant,” Morales said.

Koko Ni often partners with local breweries and distilleries on dinner pairings, and Morales hopes to do more NA ones soon, too. The demand is clearly there. Most stats point to Gen Z, which drinks less than its predecessors, but Jump said the majority of people who indulge in NA offerings also still consume alcoholic beverages — as much as 78%, she said citing proprietary data collected for the NA brand Ritual.

“If you’re a tasting restaurant and you’re offering pairings, but not non-alcoholic pairings, you’re just leaving money on the table,” Jump said.

While fine dining restaurants and upscale bars are currently leading the way, she hopes to see non-alcoholic drinks become menu mainstays because it makes good business sense. With an ever-growing inventory of products to choose from, including ready-to-drink cocktails, it’s never been easier to integrate into a bar program.

“Fifteen years ago, you couldn’t go to every bar and ask for a Last Word,” she said about the gin-based cocktail that has become popular in recent years. “You could argue 10 years from now, you go in anywhere and ask for a non-alcoholic Last Word.”

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After chilling by the pool, sleeping in late and traveling with family on vacation, it’s fun for kids to be back with their friends. And what parent or caregiver doesn’t like the predictability of returning to weekday routines?

That said, getting back to a dependable daily schedule can take some time for mom or dad, who often are rushing home from work to prepare dinner, help with homework or get kids to and from practices.

One easy out is takeout. Nobody is going to judge you for grabbing a supermarket rotisserie chicken or bag of drive-thru burgers and fries. All five of my kids ate Sir Pizza — every single Friday — from kindergarten through high school, and it’s a must-have dish whenever they’re in town for a visit.

Yet, a homemade dinner is almost always cheaper than feeding the family with fast food — even with today’s high grocery prices. And it’s often just as quick, if not faster.

Plus, it just makes your house smell great. And if you get the kids to pitch in, kudos to you for helping them learn important life skills and encouraging family bonding.

The four simple, economical recipes that follow take 30 minutes or less to prepare. That leaves you free to finish up the week with Pizza Night on Friday.

Easy Sweet and Sour Pork

Who doesn’t like a tasty stir-fry? This one hangs its hat on boneless pork tenderloin, a tender cut that is easy to find in any grocery store. If you’re feeling adventurous and it’s on sale, substitute fresh chopped pineapple for canned. Serve over white or brown rice or noodles.

INGREDIENTS

2 cloves garlic, halved

1 1/2 -inch piece root ginger, peeled and roughly chopped

2 tablespoons tomato puree

2 tablespoons rice vinegar

4 tablespoons soy sauce

1 tablespoon honey

15-ounce can pineapple chunks in juice, drained, juice reserved

1 teaspoon sesame oil

1 red onion, chopped

1 pork tenderloin (about 1 pound 2 ounces) thinly sliced

2 red, yellow or orange bell peppers, deseeded and chopped

DIRECTIONS

Make sauce: Put the garlic and ginger in a mini chopper or blender with the tomato puree, rice vinegar, soy sauce, honey and pineapple chunks with their juice, and blend until smooth.

Put sesame oil in a saute pan over high heat and stir-fry the onion until tender, about 2 minutes.

Add pork slices and peppers. Reduce heat to medium. Stir-fry for 10 minutes.

Add sauce from the mini chopper or blender to pan and simmer for 15 minutes. Serve with noodles, rice or side dish of your choice.

Serves 4.

— “Easy Meals Every Day: Healthy Dinners for the Whole Family” by Pip Payne (Hamlyn, $26.99)

Cheeseburger Quesadillas

Quesadillas can be customized to any taste or flavor combination. Here, the hand-held comfort food is made with all your favorite cheeseburger fixings folded inside a flour tortilla — ground beef, cheddar, onion and dill pickles. They’re served with a mayonnaise-based “special sauce.”

INGREDIENTS

For the special sauce:

1/2 cup mayonnaise

2 tablespoons ketchup

2 tablespoons minced dill pickles

1 teaspoon yellow mustard

1 tablespoon minced white onion or shallot

2 teaspoons white vinegar

For burger:

1 pound ground beef (80/20 blend)

8 8-inch flour tortillas

2 cups shredded cheddar cheese

1 small white onion, chopped

Dill pickle chips and/or pickled jalapeño peppers

Shredded lettuce, for garnish

DIRECTIONS

Prepare sauce: In small bowl, stir together mayonnaise, ketchup, minced pickles, mustard, onion, vinegar and salt and pepper to taste. Set aside.

Cook beef until browned and cooked through, about 6-8 minutes, in a large skillet over medium-high heat. Drain well.

Wipe out skillet with a paper towel, then lightly coat with nonstick spray. Bring pan back to medium heat. Working with one tortilla at a time, add to skillet.

Fill 1 tortilla with 1/2 cup cheddar cheese, 1/4 of the cooked beef, chopped onion, dill pickle slices and pickled jalapeño, if using.

Top with a second tortilla and cook until cheese is melted and tortilla is golden brown on one side, about 2 minutes.

Using a spatula, flip quesadilla and continue cooking on other side until all the cheese is melted and the second side is golden brown.

Transfer to a plate and cover with foil to keep warm.

Repeat with remaining tortillas, cheddar, beef, onions and pickles. Cut each quesadilla into four pieces and stack on each of the four plates.

Garnish with shredded lettuce, and serve with special sauce for dipping.

Serves 4.

— Gretchen McKay, Post-Gazette

Honey Lemon Chicken

This fresh and zesty chicken saute takes less than 20 minutes to prepare. It can be served with pasta, rice or any other favorite grain. For added heat, add a tablespoon of sweet chili sauce or a dash or Sriracha.

2 large chicken breasts, sliced in half horizontally

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon sweet or hot paprika

1 tablespoon olive oil

2 tablespoons unsalted butter

2 garlic cloves, minced

1/2 cup chicken stock

4 tablespoons fresh lemon juice

3 tablespoons honey

1 lemon, sliced into half moons

1 tablespoon chopped parsley, for garnish

Cooked rice, spaghetti or orzo, for serving

DIRECTIONS

Place chicken fillets on a plate or a metal tray. Mix together flour, salt, pepper and paprika. Coat both sides of the chicken with the flour mixture.

Heat oil and butter in a large frying pan or skillet over medium-high heat until butter melts.

Add chicken to the pan and cook for 7-8 minutes, turning once, until both sides are golden brown.

Add garlic, stir for 30 seconds (don’t let it burn), then add the chicken stock, lemon juice, honey and lemon slices.

Bring to a boil and simmer for 5 minutes until the sauce is slightly reduced. (Simmer for a few minutes longer if you want it thicker.)

Sprinkle with fresh parsley and serve with rice or pasta.

— “Quick & Easy: Delicious 30-Minute Dinners” by Nicky Corbishley (Kyle Books, $26.99)

Skillet Eggplant Parmesan

This vegetarian dish is so good and so easy! Made in a skillet instead of a casserole dish using canned tomatoes and sandwich bread, it’s both quick and economical.

Look for eggplants that are lightly firm and have shiny skin; they won’t continue ripening after they’ve been picked.

INGREDIENTS

For sauce:

2 14.5-ounce cans whole peeled tomatoes, drained, with juice reserved

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1/2 teaspoon salt

For eggplant:

6 slices high-quality white sandwich bread, torn into quarters

3/4 cup grated Parmesan cheese

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

3 large eggs

1 cup unbleached all-purpose flour

2 globe eggplants (about 12 ounces each), sliced into 1/4 -inch-thick rounds

1 cup vegetable oil

8 ounces shredded mozzarella

1/3 chopped fresh basil, optional

INGREDIENTS

Make sauce: Process tomatoes, olive oil, garlic and salt together in food processor until pureed, about 15 seconds.

Transfer mixture to liquid measuring cup and add reserved tomato juice as needed until sauce measures 2 cups.

Prepare eggplant: Adjust oven rack to lower-middle position and heat oven to 425 degrees.

Pulse bread in food processor to fine, even crumbs, about 15 pulses. Transfer crumbs to pie plate and stir in 1/2 cup Parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper. Beat eggs in a shallow bowl or plate.

Combine flour and remaining 1/4 teaspoon pepper in large zipper-lock bag.

Place eggplant slices in bag of flour, shake bag to coat, then remove eggplant from bag and shake off excess flour. Using tongs, coat floured eggplant with egg mixture, allowing excess to drip off.

Coat all sides of eggplant with bread crumbs, using your fingers to help them adhere. Lay breaded eggplant slices on wire rack set over rimmed baking sheet.

Heat half of the oil in 12-inch, oven-safe, nonstick skillet over medium heat until shimmering.

Add half of breaded eggplant slices and cook until well browned on both sides, about 4 minutes, flipping halfway through cooking.

Transfer eggplant to wire rack and repeat with remaining breaded eggplant, adding oil as needed. (You might not need the entire 1/2 cup oil.)

Pour off oil left in skillet and wipe out skillet with paper towels. Spread 1 cup of tomato sauce over bottom of skillet and layer eggplant slices evenly, overlapping them slightly.

Dollop remaining 1 cup sauce on top of eggplant and sprinkle with remaining 1/4 cup Parmesan and mozzarella.

Transfer skillet to oven and bake until bubbling and cheese is browned, 13-15 minutes. Let cool for 5 minutes, then sprinkle with basil, if using, and serve.

Serves 4.

— adapted from “The Complete Cooking for Two Cookbook” (America’s Test Kitchen, $34.99)

To start, a drool-worthy carpaccio made from vine-ripe tomatoes. Though traditionally meat based, carpaccio, said to have been named for Vittore Carpaccio, the Venetian painter known for his use of deep red, can refer to any dish that is presented thinly sliced and spread across the plate. But the recipe here is much more than a mere plate of sliced tomatoes. The key is using truly ripe ones, no matter what color they are, but large red ones are ideal.

Use your best extra-virgin olive oil for the dressing, which also features briny shallots and capers, a whiff of garlic and a touch of anchovy. Finish with a handful of torn basil leaves for an easily executed first course.

For a seasonal main, firm, meaty fish like striped bass or halibut makes a good choice for pairing with the sweet pepper harvest. It’s fine to use standard bell peppers, but preferably, find some wonderful shapely variety like the curvy corno di toro, available in shades of red, yellow and orange. An assortment of colors makes for a dramatic rendition. Cooking all of the peppers slowly in olive oil, with onion and garlic, punched up with cayenne and smoked paprika, intensifies their sweetness.

To maximize the peppers and avoid any odd scraps, cut them in half lengthwise, right through the stem, then remove the stems, veins and seeds (as opposed to cutting off the tops and bottoms first, as some recipes advise).

I recommend making the pepper mixture well in advance, even a day ahead, so the only cooked-to-order parts of the dish will be preparing the fish and any last-minute herb chopping.

To finish, enter those late-summer plums — especially the small dark purple, yellow-fleshed Italian ones, which are a delight, and highly recommended. (If you can’t find them, other types of plum or even pluots will work for this dessert.)

Simply split them in half and arrange them cut side up in a pie plate, then scatter with a crunchy almond-scented, streusel-like topping and bake. Serve warm or at room temperature, with a dollop of crème fraîche or barely sweetened softly whipped cream for the final exercise in simple seasonal cooking, delivering real flavor with ease.

Recipe: Tomato Carpaccio

By David Tanis

Really not much more than a plate of sliced tomatoes, the key to this dish is truly ripe tomatoes, the kind you get at the farmers’ market at summer’s end. It doesn’t matter what color they are, though large red ones are ideal. Use your best extra-virgin oil for the dressing, which also features briny shallots and capers, a whiff of garlic and a touch of anchovy. Finish with a handful of basil leaves.

Yield: 4 to 6 servings

Total time: 25 minutes

Ingredients:

• 4 to 6 large tomatoes on the vine (about 3 pounds)
• 4 anchovy fillets, rinsed and roughly chopped
• 2 teaspoons capers, rinsed and roughly chopped
• 1 large shallot, finely diced
• 1 small garlic clove, grated
• Sea salt and freshly ground black pepper
• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• Basil leaves, for garnish

Preparation:

1. Wash and core the tomatoes. With a serrated knife, slice them as thinly as possible, then cover a platter edge to edge with a single layer of slices.

2. In a small bowl, combine anchovy, capers, shallot and garlic. Add a good pinch of salt and stir to combine. Add vinegar and let steep for 10 minutes, then whisk in olive oil. Taste and adjust seasoning.

3. To serve, sprinkle tomatoes lightly with salt, then spoon the dressing generously and evenly over everything. Grind pepper over the platter and garnish with basil leaves.

Recipe: Baked Fish With Slow-Cooked Peppers

By David Tanis

Meaty fish like striped bass, swordfish and halibut make good choices for pairing with the late-season vegetable harvest, specifically sweet peppers. Whether you use standard bell peppers, Italian “frying” peppers or some wonderful shapely variety, like corno di toro, cut them in half vertically, right through the stem, then remove the veins and seeds (as opposed to cutting off the tops first). That way, you’ll be able to make long slices, without any oddly sized leftover bits.

Yield: 4 servings

Total time: 50 minutes

Ingredients:

For the Fish:

• 4 boneless (skin-on or skinless) fillets of striped bass or halibut (about 2 pounds)
• Salt and black pepper
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1 teaspoon lemon zest (from 1 lemon)
• 2 tablespoons extra-virgin olive oil, for greasing the pan

For the Peppers:

• 3 tablespoons extra-virgin olive oil
• 1 large onion, sliced into 1/4-inch-thick half-moons
• 6 bell peppers in a mix of colors, sliced 1/4-inch thick
• 4 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cayenne
• 1 tablespoon chopped Italian parsley
• 1 tablespoon snipped chives

Preparation:

1. Season fish on both sides with salt and pepper. Using a spice mill or a mortar and pestle, grind coriander and fennel seeds to a powder. Combine with lemon zest, then rub mixture into each fillet. (At this point, you can cook right away or refrigerate for up to 4 hours, then bring to room temperature to cook.)

2. Prepare the peppers: Set a Dutch oven or wide, heavy pot over medium-high heat. Add 3 tablespoons olive oil. When the oil looks wavy, add onion and season with salt and pepper. Cook, stirring, until onion begins to brown and soften, about 5 minutes. Add the sliced peppers with a good pinch of salt and the garlic, paprika and cayenne, and turn heat to medium. Simmer with lid ajar, stirring occasionally, until mixture thickens, about 15 minutes more. (Peppers should be quite soft and cooking them down may take up to 30 minutes. Taste and adjust seasoning along the way.) Set aside and let steep. (You can make the peppers hours or up to a day ahead and keep refrigerated.)

3. To cook fish, heat oven to 375 degrees and set a large cast-iron pan over medium heat. Add 2 tablespoons olive oil and swirl to coat the bottom of the pan. Lay fish in pan in one layer and cook for 4 to 5 minutes. Flip fillets with a spatula and carefully set the pan in the oven, uncovered. Bake for 3 to 5 minutes, until the fish is firm and beginning to flake. Sprinkle fish with parsley and chives, and serve with the peppers.

Recipe: Plum-Almond Crumble

By David Tanis

Late-summer plums, especially the small dark purple, yellow-fleshed ones called Italian prunes, are a delight. They are handy for cakes and tarts, but here, they are baked with an almond-scented, streusel-like topping.

Yield: 6 to 8 servings

Total time: 55 minutes

Ingredients:

• 2 1/2 pounds small purple plums (about 12)
• Granulated sugar, for sprinkling
• 1 cup/128 grams all-purpose flour
• 1/2 cup/110 grams packed light brown sugar
• 1/2 cup/113 grams unsalted butter, cut into pieces
• 1/2 cup/54 grams slivered almonds
• 1/4 teaspoon almond extract
• Pinch of salt
• Crème fraîche or barely sweetened softly whipped cream (optional)

Preparation:

1. Heat oven to 375 degrees. Wash plums and cut in half with a paring knife. Remove and discard pits. (Larger plums may be quartered.)

2. Place plums cut side up in a deep 9- or 10-inch pie pan. (It’s fine if they don’t all fit in one layer.) Sprinkle lightly with granulated sugar.

3. Make the topping: In a medium bowl, place flour, brown sugar, butter, almonds, almond extract and salt. Using your fingertips, work the mixture until it resembles rough pea-size crumbs.

4. Mound the topping loosely over the plums, covering the entire surface. Bake for about 40 minutes, until nicely browned and oozing.

5. Let cool slightly, or serve at room temperature, with a dollop of crème fraîche or softly whipped cream.

This article originally appeared in The New York Times.

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Many folks successfully cook fruits, vegetables and sauces and “can” or process them for shelf-stable storage, and my hat’s off to them. I play it safe (and easy) by freezing and drying herbs and produce rather than canning, which, if not done properly with specialized equipment and specific recipes, can result in food-borne illnesses.

One year, after an excruciatingly hot September day spent outdoors washing, cutting, cooking, straining and processing jars of tomato sauce with my family, they nearly kicked me out. Sure, it was all fun and games for the first hour or two, but as the day progressed, I nearly had a mutiny on my hands. To make matters worse, I used a very deep pot over too-high heat and burned the whole batch. I envy those who have mastered the process.

Easy ways to preserve tomatoes

These days, I boil whole tomatoes for just a minute or two, remove them from the pot with a slotted spoon and allow them to cool for a few minutes before removing their skins with my fingers. After cutting them into wedges, I pulse them in a food processor, then cook them on the stovetop for 30 minutes and salt to taste. When the sauce has cooled, I pour it into airtight, zipper-top freezer bags, Mason jars or plastic containers, allowing an inch of headspace for expansion.

If I have plans to use the sauce for pasta, I’ll add fresh basil and garlic cloves to the container so that it’s ready to go when I am. If I’m uncertain of the sauce’s fate, I’ll freeze it plain and season it as needed.

Another way I keep tomatoes is by freezing them whole, and it couldn’t be easier: I rinse each fruit, pat it dry and place as many as will fit into a gallon-size, zipper-top freezer bag. Freezing them whole not only preserves their flavor and texture but also makes it convenient to use them in soups, stews or other recipes. When I want to add tomatoes to a dish, I grab one from the bag, peel off its skin, which removes easily, then drop the tomato in the pot and break it up with a spoon as it defrosts.

Herbs are even easier

Although they can be dried, my preferred method for preserving chives and flat-leaved herbs, like basil, parsley and cilantro, is to freeze them, either as whole leaves or chopped in oil infusions (directions below).

For the best flavor, harvest herbs in the morning, after the sun has risen but before the dew has dried. This is the time of day when their essential oils are most concentrated.

To freeze leaves for individual use, remove them from stems, rinse and pat dry, then spread on clean towels in a single layer until all the residual rinsing moisture has evaporated. Toss occasionally to ensure even drying. This may take a couple of days. Next, place leaves in a single layer on a cookie sheet and freeze overnight. Place frozen leaves in a zipper-top plastic bag and return to the freezer for future use. This method allows you to remove individual leaves as needed; skipping the evaporation step would result in a frozen block that would be difficult to break.

Other ways to preserve herbs

To make oil infusions, remove leaves from stems, then rinse and pat dry with a clean towel or paper towel. Cut leaves into quarter-inch pieces using herb snippers (or clean, sharp scissors). Fill the compartments of a 1- or 2-ounce silicone freezer tray, such as the ones made by Souper Cubes, halfway with herb clippings, and fill the remainder of each compartment with the oil of your choice. Freeze overnight, then carefully pop individual cubes from the tray and store them in a zipper-top bag in the freezer.

Herbs can also be dried to keep them at room temperature. This is my preferred method for those with small, textured or needled leaves, such as thyme, sage, oregano and rosemary.

Rinse, remove from stems and set out in a single layer on clean towels to dry. Because the goal here is to dehydrate the leaves rather than allow only excess moisture to evaporate from around and between them, the process will take considerably longer. Toss leaves daily. When they become crunchy, add them to clean jars or other sealable containers and store them as you would dry herbs from the store.

No-work pickles

And if you want to get really easy, try my no-effort refrigerator pickles. Most refrigerator pickles, which are shortcuts in their own right, require boiling a brine made from vinegar, spices, sugar and salt, and pouring it over sliced cucumbers in a jar, then refrigerating.

I skip all that and simply add my own sliced cucumbers to the brine that’s already in an empty jar of pickles. They’re delicious after 24 hours in the fridge and even better after 48 hours. You can get two batches out of that pickle juice. Why let it go to waste?

For more AP gardening stories, go to https://apnews.com/hub/gardening.

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I’m guessing the last thing you want to do is figure out those meal plans (and don’t even get me started on those lunchboxes). Maybe you even want to reboot your cooking altogether? Let me help you.

I write a newsletter for New York Times Cooking called Five Weeknight Dishes, and last September, I created a list of 100 dinner recipes for you to try. Now I’m back with a whole new list for you to make in the months ahead, in honor of the back-to-school energy that rolls off Labor Day weekend and propels you through the months ahead. This article includes seven recipes, but you’ll find a full list of 100 at nytcooking.com.

The thing all these recipes have in common — aside from their fast cook times and streamlined approaches to ingredients — is that they are all delicious.

Skillet Chicken With Mushrooms and Caramelized Onions

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

By Yasmin Fahr

Yield: 4 servings

Total time: 30 minutes

Ingredients:

• 5 tablespoons olive oil
• 2 tablespoons plus 2 teaspoons sherry vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon red-pepper flakes
• Kosher salt and black pepper
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
• 2 medium yellow onions, thinly sliced (about 4 cups)
• 3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
• 1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
• 1/4 cup grated Parmesan or pecorino (optional)
• Bread or cooked pasta, for serving

Preparation:

1. In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.

2. Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that’s OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.

3. Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)

4. Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.

5. Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

Lentils Cacciatore

Chicken cacciatore is an Italian hunter’s stew that’s made by braising chicken with tomato, aromatics and vegetables, like red peppers, onions, carrots, rosemary, olives and so on. This braise’s cozy, deep flavors are equally tasty with red lentils in place of the poultry. In less than half an hour, red lentils break down to create a creamy, rich vegetarian stew. Carrots and red peppers make it a hearty meal, but you could also eat it over pasta, polenta or farro. If serving with pasta, thin the cacciatore with a little pasta water before tossing with the noodles.

By Ali Slagle

Yield: 4 to 6 servings

Total time: 40 minutes

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 large carrots, peeled and cut into 1/4-inch pieces
• 1 red bell pepper, stems and seeds removed, thinly sliced lengthwise
• Kosher salt and black pepper
• 1/4 cup capers, drained
• 3 tablespoons tomato paste
• 5 garlic cloves, thinly sliced
• 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary
• 1/2 cup red wine or stock (or 2 tablespoons red wine vinegar, apple cider vinegar or sherry vinegar)
• 1 (14-ounce) can crushed or diced tomatoes
• 3/4 cup red lentils (see Tip)

Preparation:

1. In a large Dutch oven or pot, heat the oil over medium-high. Add the carrots and bell pepper, season with salt and pepper, and cook until just softened, 3 minutes.

2. Add the capers, tomato paste, garlic and rosemary and cook, stirring occasionally, until the tomato paste begins to stick to the bottom of the pot, 2 to 3 minutes.

3. Add the wine, season with salt and pepper, and cook until nearly all the liquid has evaporated, 2 to 3 minutes.

4. Add the tomatoes, red lentils and 2 1/2 cups water. Bring to a boil, partly cover, then reduce the heat and simmer until the lentils start to break down and lose their shape, 20 to 25 minutes. Stir vigorously from time to time to scrape any stuck lentils from the bottom of the pot. Season generously with salt and pepper.

Tips: You could also use canned white beans, or dried brown lentils, which won’t break down as much as red lentils.

Dumpling Noodle Soup

Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.

By Hetty Lui McKinnon

Yield: 4 servings

Total time: 25 minutes

Ingredients:

• Kosher salt (such as Diamond Crystal)
• 6 ounces thin dried wheat, egg or rice noodles
• 1 tablespoon sesame oil
• 1 (2-inch) piece ginger, grated
• 2 garlic cloves, peeled and grated
• 1 teaspoon ground turmeric
• 6 cups vegetable stock
• 2 tablespoon white miso paste
• 16 ounces frozen dumplings (not thawed)
• 4 baby bok choy (about 12 ounces), trimmed and each cut into 4 pieces through the stem
• 1 small head broccoli (about 9 ounces), cut into bite-size florets
• Handful of cilantro or chopped scallions, for serving

Preparation:

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.

2. Place the same large pot over medium heat, and add sesame oil, ginger and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.

3. Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.

4. Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.

5. Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.

6. Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.

Sticky Miso Salmon Bowl

Miso salmon is an easy meal for any night of the week but it gets taken to a whole other level here with the additions of grapefruit and honey. Combining the zest and juice from the grapefruit with honey, miso and a bit of ginger gives the fish a sticky-tangy finish when broiled. The sushi rice is mixed with a humble pat of butter and some sliced scallions, making it a comforting counterpart to this simple fish for an elegant weeknight dinner.

By Andy Baraghani

Yield: 4 servings

Total time: 35 minutes

Ingredients:

• 2 cups sushi rice
• 3 tablespoons white miso
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 tablespoon freshly grated ginger
• 2 teaspoons fresh grapefruit zest plus 1 tablespoon juice
• 4 (6- to 8-ounce) skinless salmon fillets, patted dry
• Salt and pepper
• 4 scallions, thinly sliced
• 1 tablespoon unsalted butter, cubed
• Any combination of kimchi, chile crisp, toasted nori sheets, and sliced cucumber, avocado or radish, for serving

Preparation:

1. Put the rice in a medium bowl and fill with cool tap water. Run your fingers through the rice, gently swooshing the grains around to loosen the starch. Dump out as much water as you can and repeat until the water runs slightly more clear, another two to three rinses.

2. Drain the rice and transfer to a small or medium saucepan that has a tight-fitting lid. Pour in 2 1/4 cups cool water and bring to a boil over medium-high. Give the rice a stir to help keep it from sticking to the bottom of the pot, then cover and decrease heat to low. Cook without lifting the lid for 18 minutes. (Set your timer!)

3. While the rice is cooking, place a rack about 5 inches from the broiler heat source and set the broiler to high. Whisk the miso, honey, oil, ginger and grapefruit zest and juice in a large bowl. Season the salmon lightly with salt and add to the bowl. Gently toss to coat. Marinate at room temperature until the timer for the rice goes off.

4. Remove the pot of rice from the heat and let steam, covered, for 10 minutes, while you cook the salmon.

5. Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Make sure to leave the marinade on and spread any excess on top of the fillets. (This step will make for better browning.) Broil the salmon until glossy and charred in most spots, about 5 minutes for medium-rare or 7 minutes for medium. Your timing will also depend on whether or not you’d like a little char on top.

6. Uncover the rice and add the scallions and butter. Season with salt and several grinds of pepper. Fluff the rice with a rubber spatula until each grain is coated. Serve the salmon over the rice and add any of the toppings you desire.

Sausage Smash Burgers

The delightful characteristics of a beef smash burger — thin, quick-cooking patties with a superbly caramelized ragged edge — are applied here to Italian-style sausage. (The stress relief from smashing food is yet another smash burger perk.) Mayo smeared on soft brioche buns along with a tangle of sautéed sweet peppers and onions top the patties, making this a bit like the sausage and peppers of the burger world. Optional oregano adds a fresh herbal accent. Each bite is savory, rich, sweet and smashingly craveable. These sandwiches are delicious all by themselves, but if you’d like a side, serve with a green salad or French fries.

By Christian Reynoso

Yield: 4 servings

Total time: 35 minutes

Ingredients:

• 1 pound loose pork sausage, such as mild or hot Italian sausage
• 2 tablespoons plus 2 teaspoons neutral oil, plus more if needed
• 2 small yellow, orange or red bell peppers (about 10 ounces total), halved, stemmed and thinly sliced
• 1/2 large red or yellow onion (about 5 ounces), thinly sliced from root to stem
• 2 garlic cloves, thinly sliced
• Salt and pepper
• 2 teaspoons red or white wine vinegar
• 1/2 cup mayonnaise
• 4 brioche or burger buns, split and lightly toasted
• 2 tablespoons fresh oregano leaves (optional)

Preparation:

1. Form the sausage into 4 roughly shaped spheres and set aside.

2. In a large skillet, preferably cast-iron, heat 2 tablespoons of oil over medium-high. Add the peppers, onion and garlic, season with salt and pepper and cook, stirring frequently, until softened, 6 to 8 minutes. (Cook in batches, if the pan seems crowded.) Transfer to a medium bowl, add the vinegar, toss and season with salt and pepper, to taste.

3. Add the remaining 2 teaspoons oil to the same skillet and heat on high. Once very hot, add 2 sausage portions to the pan, then smash them down with a spatula or metal press into 1/2-inch-thick patties. Cook, undisturbed, until deeply browned and caramelized on the bottom, about 2 minutes, then flip over and cook until just cooked through, 1 to 3 minutes. Transfer to a plate and repeat with the remaining sausage, adding more oil if necessary.

4. While the burgers are cooking, spread the mayonnaise on the inside of each piece of brioche, and, if using, sprinkle the oregano over. Top bottom buns with sausage patties, sautéed peppers and onions, then top buns, and serve.

Eggplant Adobo

This superpunchy, one-skillet vegetarian meal is inspired by chicken adobo, a beloved Filipino dish. Here, eggplant cooks in rich, tangy adobo sauce — a blend of soy sauce, vinegar, garlic, black pepper and bay leaf — absorbing the savory flavors as it simmers. Coconut milk is added in some versions of adobo, creating a rich, silky texture to balance out the sauce’s tart notes. This recipe includes a shower of fragrant basil, which brings a fresh hit that lifts the dish. (Thinly sliced scallions would also be great.) Serve the eggplant over rice to catch all of its flavorful drippings.

By Kay Chun

Yield: 4 servings

Total time: 40 minutes

Ingredients:

• 5 tablespoons neutral oil, such as canola or safflower
• 1 1/2 pounds eggplant (preferably small Italian eggplant), cut into 1-inch cubes (about 8 cups)
• Kosher salt and pepper
• 1/4 cup low-sodium soy sauce
• 1/4 cup unsweetened coconut milk
• 2 tablespoons distilled white vinegar
• 1 tablespoon turbinado or light brown sugar
• 1/2 white onion, thinly sliced
• 3 garlic cloves, minced
• 1 fresh or dried bay leaf
• 1/4 cup chopped basil, plus additional small leaves for garnish
• Steamed jasmine rice, for serving

Preparation:

1. In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden, 5 minutes. Transfer to a plate and repeat with 2 tablespoons of the oil and the remaining eggplant.

2. Meanwhile, in a small bowl, combine soy sauce, coconut milk, vinegar, sugar, 1/2 teaspoon pepper and 2 tablespoons of water; mix well.

3. Add the remaining 1 tablespoon oil and the onion to the skillet and cook, stirring occasionally, until lightly golden, 3 minutes. Add garlic and stir until fragrant, 1 minute.

4. Add the browned eggplant, soy sauce mixture and bay leaf and toss to evenly coat. Cover, reduce heat to low and cook, stirring every 5 minutes, until the eggplant is tender but still has structure, about 10 minutes. Uncover and cook over medium heat, stirring occasionally, until the sauce thickens and nicely coats the eggplant, about 2 minutes longer. Season with salt and pepper and stir in the chopped basil.

5. Divide the eggplant mixture over rice among bowls. Garnish with basil leaves and serve warm.

Peanut Butter Noodles

This nutty midnight pasta is a dream to cook, as it requires just a handful of pantry staples and one pot. Peanut butter (the less fancy, the better) anchors a creamy sauce swathed in umami. Accentuated by a good, salty Parmesan, these noodles recall those cheesy peanut butter sandwich crackers. They make an ideal dinner for one, but the amounts can easily be doubled or quadrupled as needed. For an equally gripping vegan alternative, try swapping out the butter for olive oil and the cheese for nutritional yeast.

By Eric Kim

Yield: 1 serving

Total time: 20 minutes

Ingredients:

• Salt
• 4 ounces spaghetti or 1 individual package instant ramen (seasoning packet saved for another use)
• 2 tablespoons creamy peanut butter
• 1 tablespoon unsalted butter
• 1 tablespoon finely grated Parmesan, plus more for serving
• 1 teaspoon soy sauce

Preparation:

1. Bring a pot of water to a boil (and salt it, if using spaghetti). Cook the noodles according to package instructions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot. Turn off the heat.

2. Add the peanut butter, butter, Parmesan and soy sauce. Vigorously stir the noodles for a minute, adding some reserved cooking water, a tablespoon or two at a time, until the sauce is glossy and clings to the noodles. Season to taste with salt.

3. Top with more cheese, if you’d like, and serve immediately.

This article originally appeared in The New York Times.

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