Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.
Dinner 1: Herb-Crusted Salmon with Herbed Rice and Pasta Pilaf
Game Plan: We brine the salmon to keep it moist and tender. We also soak the rice to ensure it cooks at the same rate as the pasta in the pilaf; both steps can be accomplished while you prepare the breadcrumb topping. Once the salmon is topped and in the oven, start cooking the pilaf.
A crunchy breadcrumb and herb topping takes minutes to prepare and gives our Herb-Crusted Salmon instant pizzazz. Loading up on herbs (only one needs washing) and stirring in a little yogurt elevates our Herbed Rice and Pasta Pilaf.
The Best Rimmed Baking SheetsA rimmed baking sheet is essential for sheet cakes and handy for cookies. But if yours is flimsy or you use it only for baking, you’re not getting your money’s worth.
Dinner 2: Cacio e Pepe with Wilted Spinach Salad
Game Plan: Because both dishes come together quickly, make sure to have your ingredients prepped and ready to go before cooking. While the pasta boils, add your dressing ingredients to the skillet. Once you've tossed the pasta with the grated cheese and cream, simply warm the vinaigrette and drizzle it over the salad.
Besides their complementary flavors, both these dishes are exceptionally light on prep work and cooking. For the Cacio e Pepe you do little more than boil water and grate cheese. In our brightly flavored Wilted Spinach Salad, the dressing does all the work for you. Simply heat the dressing ingredients in a skillet and pour it over the spinach, then add citrus segments and radishes.
Salad SpinnersWhich salad spinner model can wash and dry your greens without wearing you out?
Dinner 3: Broiled Pork Tenderloin with Skillet-Roasted Brussels Sprouts
Game Plan: Start by prepping the pork. Once the tenderloins are in the oven, cut your Brussels sprouts, arrange them in the skillet, and add the oil—but wait to turn on the burner. While the pork rests after cooking, turn on the heat and skillet-roast the sprouts.
The broiler gives our Broiled Pork Tenderloins well-browned exteriors and rosy-pink, juicy centers in a fraction of the time it would take to roast them. Starting in a cold skillet and using plenty of olive oil produces Skillet-Roasted Brussels Sprouts that are deeply browned and crisp-tender in under 10 minutes.