Recipe: Scrambled Egg Tacos — Weeknight Meals Recipes from The Kitchn

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I'm going to get really real with you today and talk about one of my go-to weeknight recipes. In my "what's for dinner tonight?" flowchart, scrambled egg tacos are often the difference between a home-cooked meal and takeout. They are also the way we keep leftovers from languishing in the fridge — in my mind, there are few vegetables that won't work in a tortilla. Apparently my kids agree with this sentiment, because on taco night, they seem to have no problem eating the very same vegetables they left on their plates earlier in the week.

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Recipe: Penne with Acorn Squash and Pancetta — Dinner Recipes from the Kitchn

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This started out as a way to use up some squash that had been sitting around for a while, and it turned into one of the best dishes I've made in a long time — easy, full of flavor, and great warmed up the next day.

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How To Make Butterscotch Pudding from Scratch — Cooking Lessons from The Kitchn

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Keep your pie, your layer cake, your tiramisu and your tortes. When it comes to dessert, there is one old-fashioned showstopper that I know will win hearts and minds every single time — and that is butterscotch pudding, made from scratch.

Butterscotch pudding is my thing, you guys. It evokes wonder and amazement — did you really make this from scratch? — and yet it is so easy and homey, made from fresh milk and cream, right on your stovetop. From my kitchen to yours, here is your step-by-step guide to perfect butterscotch pudding.

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Recipe: Sweet Corn Risotto — Weeknight Dinner Recipes from The Kitchn

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Risotto is one of my favorite things to make with the homemade stock from our weeknight roast chicken — both because risotto is one of my husband's top five favorite foods, and because this dish gives the flavorful stock a chance to really shine.

I make seasonal variations of our weeknight risotto to keep everyone happily anticipating the time we make it. I'm not exaggerating when I say this late-summer variation is my best yet — the whole family concurs. The trick is to simmer the stripped corn cobs in the stock so the final dish is infused with the intense flavor of sweet, fresh corn.

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Recipe: Sausage and Zucchini Soup — Weeknight Dinner Recipes from The Kitchn

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My mantra for weeknight meals is keep it simple. This may seem obvious, but if you're a Kitchn reader, you probably share the love of food that can easily send you down a culinary rabbit hole. What we often need — at the end of a work day, and as the countdown to the kids' bedtime has begun — is nourishment that is straightforward but really good.

This end-of-summer soup fits that bill: zucchini, bratwursts, a homemade slow-cooker stock with some brown rice to fill it out, and hunks of buttered bread alongside.

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Recipe: Green Papaya Salad (Som Tam) — Recipes from The Kitchn

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This is one of my favorite Thai dishes — that crunchy, fresh, shrimpy salad slathered in lime, fish sauce, cilantro, and Thai basil. It's also one of those foods I never thought to make on my own. Instead, I reserved it for infrequent visits to Thai restaurants and Thai Buddhist temple brunches — until I found a place where I can buy fresh green papaya in San Francisco.

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Recipe: Crispy Chicken Thighs with Garlicky Spinach — Weeknight Dinner Recipes from The Kitchn

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When we roast a chicken at my house, we typically eat the breasts on the first night and save the thighs and the drumsticks for the next.

This sequence is motivated partly by a "save the best for last" approach and partly by a particular fondness for our reheat method, which gives that once-crispy chicken skin a second lease on life.

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