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: Chicken Marsala and Roasted Potatoes
Game Plan: Prepare the chicken through step 3, then start roasting the potatoes. While the potatoes cook, finish the chicken (steps 4 through 6).
We start our Chicken Marsala by salting cutlets to boost their ability to retain moisture. A light coating of flour accelerates browning and helps prevent the meat from overcooking. Our sauce includes dry Marsala, chicken broth, and cremini and dried porcini mushrooms for rich flavor; gelatin contributes silkiness. Roasted Potatoes should be crisp and deep golden brown on the exterior, with moist, velvety, dense interiors. To achieve this, we start with waxy Red Bliss potatoes. Covering the potatoes with foil for part of their roasting time helps keep them moist.
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Dinner 2: Filipino Chicken Adobo and Rice Pilaf
Game Plan: Start by marinating and cooking the chicken, using any unattended time to prep the rice. After the chicken has been simmering for 10 minutes, start cooking the rice.
Filipino Chicken Adobo consists of chicken simmered in a mixture of vinegar, soy sauce, garlic, bay leaves, and black pepper. We also decided to add coconut milk—which is traditionally used in adobos in southern Luzon—since it paired well with the tart and salty elements of this dish. For Rice Pilaf with fluffy, separate grains, we use a ratio of 1 cup of rice to 1½ cups of water. Sautéeing the rice in 3 tablespoons of butter for just 1 minute gives the pilaf a rich, buttery flavor.
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Dinner 3: Pasta Frittata with Mushrooms and Spicy Green Salad
For a Pasta Frittata that showcases egg and pasta in equal measure, we opt for superthin angel hair pasta. The strands of angel hair form a delicate network throughout the eggy interior. For convenience, we cook the pasta in just 3 cups of water in the same 10-inch nonstick skillet that we then use to cook the frittata. For flavor and textural contrast, we include assertive add-ins such as gorgonzola cheese and mushrooms. We pair the rich frittata with Spicy Salad with Mustard and Balsamic Vinaigrette. This bold salad uses a mix of greens, such as arugula and watercress, that are dressed with a pungent vinaigrette.