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 This Week: Three-Cup Chicken
Dinner 1: San Bei Ji (Three-Cup Chicken) and Sautéed Baby Bok Choy
Game Plan: Both recipes call for 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. Start with the chicken recipe. Once the scallion whites are added to the chicken, start steaming the bok choy.
These two recipes share many ingredients, which streamlines preparation. San Bei Ji (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 with Chili-Garlic Sauce is quickly steamed to soften the stems before being briefly sautéed.
Printable Shopping Lists: San Bei Ji (Three-Cup Chicken) with Sautéed Baby Bok Choy
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: Shrimp Fra Diavolo with Romaine and Radicchio Salad
Game Plan: Prep all the ingredients for the shrimp and salad before starting to cook. Prepare the shrimp recipe, then toss the salad while the shrimp simmers in step 4.
Shrimp Fra Diavolo is a lively and piquant dish with tangy tomatoes countering briny, plump shrimp, and pepper flakes and garlic providing a spirited kick. We boost the seafood flavor of the dish by first browning the shrimp shells and using them to make stock. This stock forms the basis of the sauce in which we poach the shrimp, leaving them plump and succulent. To finish, we add a bit more heat in the form of minced pepperoncini peppers; generous amounts of chopped parsley and basil contribute freshness. Our Romaine and Radicchio Salad with Figs and Pecorino uses a combination of romaine lettuce and bitter, crisp radicchio. Fresh figs contribute a necessary sweetness while toasted walnuts provide extra crunch. Salty, tangy shaved Pecorino Romano cheese adds richness that contrasts with the bitterness of the radicchio.
Printable Shopping Lists: Shrimp Fra Diavolo with Romaine and Radicchio Salad
10-Inch Chef's KnifeOur favorite chef’s knife features an 8-inch blade. Can a knife with a larger blade make prepping food easier?
Dinner 3: Bacon-Wrapped Pork Tenderloin and Braised Radicchio
Game Plan: Prep and wrap the pork medallions (steps 1 and 2). Before cooking the pork, prep the radicchio. Sear the pork. While the pork rests, braise the radicchio.
For Bacon-Wrapped Pork Tenderloin Medallions, we cut pork tenderloins into 1½-inch-thick medallions and wrap them with smoky bacon. Microwaving the bacon slightly before wrapping shrinks the slices and ensures that they stay snug around the pork during cooking. Braised Radicchio with Apple and Cream balances the enjoyable bitter flavor of radicchio with a sweet-tart Granny Smith apple and small amount of rich cream.
Printable Shopping Lists: Bacon-Wrapped Pork Tenderloin and Braised Radicchio
To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.
- Dinner This Week: Spaghetti with Fried Eggs
- Dinner This Week: Hearty Bean Stew
- Dinner This Week: Stuffed Pork Chops
- Dinner This Week: Swedish Meatballs
- Dinner This Week: Double-Glazed Salmon