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: Pasta e Piselli
This week’s menus include Pasta e Piselli (Pasta and Peas), Chicken Parmesan, and Braised Halibut with Fennel and Tarragon for dinner in about an hour
By Published May 3, 2023
Jump to a Section
Dinner 1: Pasta e Piselli with Brussels Sprout and Kale Slaw
Game Plan: Start by prepping and marinating the brussels sprouts (step 1). While they sit, prep the remaining ingredients for both dishes. Cook the pasta, then toss the slaw right before serving.
Pasta e Piselli combines peas with small pasta to form a hearty soup. The soup comes together in one pot—we cook the pasta in a broth flavored with sautéed onion and savory pancetta. Then we add the peas (we use frozen petite peas) and immediately take the pot off the heat to preserve their tenderness and color. A sprinkle of Pecorino Romano contributes richness and tangy depth. To keep Brussels Sprout and Kale Slaw with Herbs and Peanuts crisp and light, we marinate raw slivered brussels sprouts in the dressing to soften them just slightly. A vigorous massage tenderizes the kale leaves in just a minute. A simple cider vinegar and coriander vinaigrette, fresh cilantro and mint, and chopped peanuts, plus a squeeze of lime juice, give this slaw acidity and crunch.
Printable Shopping Lists: Pasta e Piselli with Brussels Sprout and Kale Slaw
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.
America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials.
Dinner 2: Chicken Parmesan and Pan-Steamed Broccolini
Game Plan: Start by making the tomato sauce and salting the chicken (steps 1 and 2). While the chicken sits, prep the remaining chicken ingredients and the broccolini ingredients. Bread and fry the chicken (steps 3 and 4), but wait to broil it until after the broccolini is steamed.
Traditional Chicken Parmesan is a minefield of potential problems: dry meat, a soggy crust, and a chewy blanket of mozzarella. To keep the meat moist, we salt the cutlets for 20 minutes. To ensure a crunchy coating, we replace more than half of the starchy (and consequently sog-prone) bread crumbs with grated Parmesan cheese. For a tender cheese topping, we mix the usual shredded mozzarella with creamy fontina. For Pan-Steamed Broccolini with Lemon and Capers, we split the thicker stems lengthwise so that they are the same size as the thinner ones, allowing for even cooking along the length of the vegetable.
Printable Shopping Lists: Chicken Parmesan and Pan-Steamed Broccolini
Equipment Review
The Best Graters
Want the best grater? Look for the stamp of approval.Read Our Review
Dinner 3: Braised Halibut with Fennel and Warm Farro with Lemon
Game Plan: Start by boiling the farro. As the farro cooks, prep the halibut ingredients. Once the farro is tender, it can be drained and held in a covered saucepan. While the fish is cooking in step 2, soften the onion for the farro. As the sauce for the fish reduces (step 3), finish the farro.
Braised Halibut with Fennel and Tarragon features moist, succulent fish; tender pieces of fennel; and a sauce with balanced flavor and just the right amount of brightness. We like halibut for its sweet, delicate taste and firm texture. Because the bottom of the fillets are submerged in liquid and will cook more quickly than the upper halves that cook via steam, we start by sautéing the fillets for a few minutes on just one side before we start braising. For Warm Farro with Lemon and Herbs, we prefer whole farro, which has a pleasant chewiness and a nutty flavor. The simplest cooking method is best: Just boil the farro in salted water for about 20 minutes until tender. After the grains are drained, we combine them with sautéed onions, a copious amount of fresh herbs, and a sprinkling of lemon.
Printable Shopping Lists: Braised Halibut with Fennel and Warm Farro with Lemon
To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.
- Dinner This Week: Chicken Marsala
- Dinner This Week: Oven-Fried Fish
- Dinner This Week: Chicken Cutlets
- Dinner This Week: Greek Chicken and Rice Soup
- Dinner This Week: Asparagus Frittata
