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: Grilled Pork Kebabs and Sautéed Baby Bok Choy
Grilled Pork Kebabs with Sweet Sriracha Glaze starts with 1-inch chunks of pork tenderloin that we salt briefly to help retain moisture. We then add cornstarch to a spicy sriracha-based glaze so it will cling to the meat. Grilling the kebabs briefly over a hot fire creates flavorful char and keeps the pork juicy. Sautéed Baby Bok Choy with Oyster Sauce and Ginger calls for lightly steaming the vegetable to soften its stems before quickly sautéing it. A mixture of oyster sauce and fresh chopped ginger forms the base of a salty and mildly spicy sauce.
The Best Gas GrillsIt doesn’t matter how powerful a grill is. If it can’t distribute and hold the heat where you want it, your food will suffer.
Dinner 2: Whole-Wheat Crepes with Mushrooms and Green Salad
Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus pairs earthy crepes with a filling of well-browned cremini mushrooms and tender slices of asparagus bound together with a little bit of cream and Pecorino Romano. Mixed Green Salad with Classic French Dressing combines a blend of mild lettuces with a garlic-spiked vinaigrette. A 4:1 ratio of oil to vinegar yields a smooth-tasting dressing that is neither greasy nor harsh.
Best Nonstick-Safe SpatulasNonstick-safe spatulas are gentler on your cookware than metal versions. But are they any good at flipping food?
Dinner 3: Pan-Seared Salmon Steaks and Green Bean Salad
Pan-Seared Salmon Steaks start with deboning and tying each steak into a round parcel that is easy to sear and cooks through evenly. A light coating of cornstarch enhances the crispness of the crust. To ensure that the beans in Green Bean Salad with Shallot, Mustard, and Tarragon are tender, bright green, and deeply flavored, we boil them in highly concentrated salt water (¼ cup of salt to 2 quarts of water). This quickly softens the pectin in the beans' skins, so they become tender before losing their vibrant color; it also seasons them inside and out.