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: Pan-Seared Flank Steak with Brussels Sprout Salad
Game Plan: Use the time that the flank steak is in the oven to prepare all of the ingredients for the salad – this includes slicing the Brussels sprouts, pickling the shallots, and crisping the bacon. After the steaks have been seared and are resting, rewarm the bacon in the skillet for a minute or two and then proceed with assembling the 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.
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Dinner 2: Garlicky Roasted Shrimp with Quinoa Pilaf
Game Plan: Start off by brining the shrimp. While they soak, toast the quinoa and then cook the pilaf. As the pilaf simmers, get the shrimp ready for the oven, but don't broil them until the quinoa is fully cooked. Once the quinoa is off the heat, go ahead and broil the shrimp.
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.
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Dinner 3: Three-Cup Chicken with Sautéed Baby Bok Choy
Game Plan: Both recipes call for cooking in a 12-inch nonstick skillet. If you only have one nonstick skillet, a traditional skillet or a large Dutch oven can be used to cook the chicken. Once the scallion whites are added to the chicken, you should start steaming the 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.