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 Shrimp Skewers and Sautéed Corn
Grilled Shrimp Skewers are designed to be served with a sauce (links follow), but it’s also fine to simply serve them with lemon wedges. (If omitting the sauce, grill the shrimp for an extra 15 to 20 seconds.) Larger shrimp (16 to 20 per pound) and smaller shrimp (26 to 30 per pound) can be used, but the cooking times will need to be adjusted to suit the size. Sautéed Corn with Cherry Tomatoes, Ricotta Salata, and Basil has a rich, toasted flavor. If ricotta salata is unavailable, try feta or queso fresco. Parsley, chives, or cilantro make good substitutes for the basil.
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Dinner 2: Teriyaki Tofu and Sautéed Snow Peas
Teriyaki Tofu starts with from-scratch teriyaki sauce made with soy sauce, sugar, mirin, garlic, ginger, and cornstarch. If you don’t have mirin, 1 tablespoon of white wine or sake mixed with 1 teaspoon of sugar can be substituted. Firm tofu can be used instead of extra-firm. Adding a little sugar to Sautéed Snow Peas with Ginger, Garlic, and Scallion helps to bump up the peas’ natural flavor. To keep the pods crisp, we limit the cooking time: Two minutes is just right.
The Best NakiriBeloved by Japanese home cooks, these traditional vegetable-cutting knives deserve a place in your kitchen.
Dinner 3: Skillet-Roasted Chicken and Succotash
Skillet-Roasted Chicken in Lemon Sauce calls for a mix of chicken parts, but all white or dark meat will work just fine. We like the color and flavor that the combination of fresh parsley and oregano add to the sauce, but the parsley can be omitted and ¼ teaspoon of dried oregano can be used. Large butter beans add a hearty texture to Modern Succotash, but other types of canned beans, such as cannellini or pinto, are good substitutes. Cilantro or basil can stand in for the parsley.