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Poultry

Cashew Chicken

This homemade version of the Americanized Chinese food classic is fool-proof enough for a harried weeknight and delicious enough to make you happy you’re making the effort of cooking. Kids and adults wolf down the tender chicken, bite-sized chunks of bell pepper, cashews, and delicious sauce.

Yield: 4 servings Total time: 30 minutes
Nibbles

Lemon Cream Cheese Muffins

These tart-sweet lemon muffins, topped with a brown sugar crumble and lemon glaze are deliciously moist, since the cream cheese is mixed right into the batter.

Yield: 12 muffins Total time: 35 minutes
Vegetables

Skillet Green Beans

This is a simple, perfect preparation for green beans. It’s fast and easy enough for a weeknight family dinner, and works with any main dish.

Yield: 4 servings Total time: 15 minutes
Poultry

Guy’s Fried Rice

Fried rice is versatile, weeknight dish that’s just as good using fresh ingredients or the week’s leftovers.

Yield: 4 to 6 servings Total time: 25 to 40 minutes
Munchies

Soy Eggs

We’ve fallen in love with the soy-marinated boiled eggs found at ramen shops and the festivals at Leo’s school, and they’re so easy to make at home. We use medium-boiled eggs (though the little dude likes them hard-boiled), and soak them in a solution of soy sauce, sherry vinegar, and sugar.

Yield: 6 eggs Total time: 6 hours 30 minutes
Seafood

Volcano Salmon

This honey-soy salmon is prepared under the broiler, which gives it a blackened char that appeals to our volcano-obsessed preschooler.

Serve with Volcano Noodles, a rainbow salad that includes purplish black rice noodles, for a visually spectacular and delicious dinner. (Prepare the marinade and the dressing for the salad first – they’re similar, and you can prepare the veggies for the salad while the salmon marinates.)

Yield: 4 servings Total time: 40 minutes
Vegetarian

Volcano Noodles

Black rice noodles (which are really a lovely shade of dark purple), red bell peppers, bright green edamame, orange carrots, and purple cabbage, in a sesame-soy dressing, make a vibrant, rainbow-colored main dish.

Yield: 6 to 8 servings Total time: 30 minutes
Dips

Caramelized Onion Dip

Last month we had an amazing vacation in Grand Teton National Park and Yellowstone. After a day of hiking around Jenny Lake, we were ravenous and ended up at Signal Mountain Lodge for a very late lunch. We ordered their fried Brussels sprouts and French onion dip, which was better than any onion dip we’d ever had. Served with homemade potato chips, their dip was a creamy base filled with rich caramelized onions, like this recipe we ran across when we got home.

Yield: 2 cups Total time: 1 hour 30 minutes
Beef

Sicilian-Style Grilled Steak

We celebrated the end of a long week with this fresh, flavorful, garlicky steak. You start by blending garlic and salt into a paste, and then add fresh herbs, olive oil, red pepper flakes, and lemon juice. This sauce is called a salmoriglio – use as a marinade and then serve it over the sliced grilled steak.

Serve with roasted brussels sprouts or roasted broccoli, and Meiomi Pinot noir.

Yield: 4 servings Total time: 1 hour 30 minutes
Poultry

Oven-Fried Chicken

This crispy, juicy chicken relies on a day-long brine in a cold salt water bath in order to keep the thigh meat juicy, and a relatively long cook time in a very hot oven to get the skin brown and crispy. Don’t give up if the skin isn’t brown at 40 minutes — keep cooking until it is.

Yield: 3 to 4 servings Total time: 10 hours