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 that dinner comes together quicker.
Dinner 1: Grilled Pork Tenderloin and Watermelon Salad
Garlic-Lime Grilled Pork Tenderloin Steaks rely on honey for browning and fish sauce for added meatiness. Feel free to use lemon juice instead of lime juice. Basil or parsley can be used in place of the cilantro. Watermelon Salad with Cotija and Serrano Chiles makes a light and refreshing accompaniment to the pork. Jalapeños can be substituted for the serranos, or simply omit them for a milder salad. If cotija is unavailable, try feta instead.
Sign up for the Cook's Insider newsletter
The latest recipes, tips, and tricks, plus behind-the-scenes stories from the Cook's Illustrated team.
Dinner 2: Sicilian Fish Stew and Garlic Bread
Sicilian Fish Stew calls for fish stock, but bottled clam juice is a good substitute. Sturdy fish such as tuna or halibut can be used in place of the swordfish. Flakier fish like cod will also work, but the pieces may break apart when simmering. Parmesan and Asiago Cheese Garlic Bread starts with toasting the garlic, which helps to mellow its flavor. We like a 50:50 blend of Asiago and Parmesan, but feel free to use just one or the other. A loaf of supermarket Italian bread, which has a soft, thin crust and a fine crumb, works best here.
The Best Dutch OvensA Dutch oven is an essential investment for serious cooks. We find the best options at every price and in every size.
Dinner 3: Skillet Penne with Sausage and Leafy Green Salad
Skillet Penne with Sausage and Spinach was developed using Italian-style turkey sausage, but other types of turkey or pork sausage can be used. If using pork sausage, drain off the fat before adding the pasta. It's fine to substitute other short tubular pastas (such as ziti) for the penne. The Leafy Green Salad can be adapted to work with your favorite mix of greens or lettuces. Feel free to use any type of vinegar in the dressing, but make sure to stick with a 4:1 ratio of oil to vinegar.