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A Delicious Week of Dinner Recipes For Early November

Cue the skillet pizza with extra veggies, lentil soup, shepherd's pie, and tostadas.

Senior Digital Food Editor

It's time -- time to sort out dinner for this week; or maybe you handle this task on a night-by-night basis. Whichever way you like to operate, we can help. We have dinner recipes for you. The weeknight recipes take less than an hour of mostly hands-off time, many cook much quicker than that but may require constant stirring. These are meals the whole family can enjoy. Yes, there will be pasta. So join us every week for dinnertime inspiration.


MONDAY: Squash-and-Rajas Tostadas

Photography by: David Prince

We adore Kabocha squash, learn why we rate it so much. It's sweet and can take the heat of poblano pepper (aka rajas). The pair are pan-fried with onions and oregano and piled atop tostadas along with creamy cotija cheese and sour cream. Serve with quick-pickled radishes for a bright pop of color and crunchy contrast to the earthy sweetness of the tostada.


Get the Squash-and-Rajas Tostadas Recipe


TUESDAY: Sweet-Potato Shepherd's Pie

Photography by: Bryan Gardner

Sometimes it's good to tinker with tradition, so we changed up the regular Shepherd's Pie that calls for ground lamb and white potatoes. We're sure you'll love this new take, it's a meal-in-one and a super-cozy comfort food casserole. What's more this is a recipe that can be made ahead if your weeknights don't allow for more than an hour of cook time -- on a weekend or a quiet night, then just reheated.


Get the Sweet-Potato Shepherd's Pie Recipe


WEDNESDAY: Roasted Salmon with Kale and Cabbage

You can make (OK bake), a healthy salmon, kale, and cabbage dinner in just 30 minutes. Extra bonus: it's all made on one sheet pan meaning less cleanup. Is this a winning recipe?


Get the Roasted Salmon with Kale and Cabbage Recipe


THURSDAY: Lentil Soup with Cauliflower and Cheese


We're always talking about pantry staples and with good reason: with canned beans and lentils and chicken broth (homemade in the freezer or store-bought in the kitchen cupboard), you have the base for many a meal. Tonight use them to make this hearty, deeply-flavored soup to bring some warmth to an autumn evening. It takes just 15 minutes of prep but you'll need to allow time for cooking and broiling that divine cheesy topping -- it's worth the wait.


Get the Lentil Soup with Cauliflower and Cheese Recipe


FRIDAY: Linguine with Boquerones, Peppers, and Breadcrumbs

Photography by: Andrew McCaul

In case you didn't already know, canned fish (sustainable canned fish that is) is another ingredient we always have on hand in the kitchen. Boquerones, the star of this pantry pasta, are piquant white anchovies and have a delicious meaty texture.


Try them in this easy pasta: Linguine with Boquerones, Peppers, and Breadcrumbs


See Our Other Recipe Ideas for Using Little Fish


SATURDAY: Skillet Pizza with Eggplant and Greens

Photography by: Anna Williams

This pizza will make your Saturday. Press the dough into the pan, add sauce, cheese toppings, and more cheese (yes that's the secret!); and bake. Sandwiching the roasted eggplant and sauteed Swiss chard between layers of provolone makes for maximum yum.


Get the Skillet Pizza with Eggplant and Greens Recipe


SUNDAY: Chicken Fricassee (Fricassee De Poulet a L'Ancienne)

Photography by: Tara Donne

We call this the original French comfort food and we're not the only ones who think of this dish of chicken simmered with earthy vegetables in a rich, silky sauce in that way. Master the art of French cooking via this chicken stew; see step-by-step how to make it.


Get the Chicken Fricassee Recipe