I love writing to you each week about the doable yet delicious recipes that I make at home. But every once in a while I want to tell you about a dish or technique that falls beyond the weeknight cooking zone — usually because it takes too long to make or calls for a pricey ingredient that you’d save for a special occasion, or at least for a time when you’re able to sit back and savor it.

Right now, that technique is one that my old boss and friend Sam Sifton, the founding editor of New York Times Cooking and now the host of The Morning, wrote about: reverse-searing steak, which has you gently cook a good piece of meat in the oven, then ship it over to a scorching hot grill to rapidly build a dark brown crust.

This is not a new method, as Sam writes: “But no matter how many times I do it myself, it feels new. I think that’s because reverse-searing is not a recipe so much as it is a counseling session, one that replaces the anxiety of cooking an expensive cut of meat with the thrill of experiencing the delicious.”

But it’s not all seared rib-eye over here, of course! I also have five truly excellent weeknight recipes for you below, including a new shrimp dish from Sheela Prakash that I’m excited to try.

1. Shrimp Peperonata

Inspired by peperonata, the classic Southern Italian summer dish of stewed bell peppers, a slinky mix of sweet peppers and red onion flecked with briny capers is the bed for seared shrimp in this one-pan dinner. Tomato paste gives the tender vegetables depth while a generous splash of vinegar stirred in at the end balances the flavors and adds tang. Serve the whole thing straight from the skillet with crusty bread for lazy summer eating at its best, or spoon it over rice, orzo or creamy polenta.

By Sheela Prakash

Yield: 4 servings

Total time: 40 minutes

Ingredients:

1 pound large shrimp, peeled and deveined

Salt and black pepper

4 tablespoons extra-virgin olive oil, divided

3 medium red, yellow or orange bell peppers, or a combination (about 1 1/2 pounds), thinly sliced

1 medium red onion, thinly sliced

2 garlic cloves, thinly sliced

3 tablespoons tomato paste

2 tablespoons capers

1 1/2 cups water

1 tablespoon red or white wine vinegar

Chopped fresh parsley or basil (optional), to garnish

Cooked white rice, orzo or polenta, for serving (optional)

Preparation:

1. Pat the shrimp dry and season with salt and pepper. In a large (12-inch) skillet, heat 1 tablespoon of olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Transfer the shrimp to a plate.

2. Heat the remaining 3 tablespoons of olive oil in the skillet. Add the peppers, onion and garlic. Season with salt and pepper, and cook, stirring occasionally, until the peppers have softened and the onion is lightly caramelized, 5 to 7 minutes.

3. Add the tomato paste and capers and cook, stirring occasionally, until the tomato paste has darkened and starts to caramelize in a few spots and stick to the bottom of the pan, about 2 minutes.

4. Stir in 1 1/2 cups of water, scraping up any browned bits on the bottom of the pan with a wooden spoon. Bring to a simmer then reduce the heat to medium and continue to simmer, stirring occasionally, until the peppers are very tender and slinky and most but not all of the liquid has evaporated, about 15 minutes.

5. Add the shrimp and any juices on the plate and stir gently until warmed through, about 1 minute.

6. Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve spooned over cooked rice, orzo or polenta and garnish with parsley or basil, if using.

2. Sheet-Pan Chicken Thighs with Spicy Corn

The spicy, salty jalapeno brine balances sweet corn kernels, which roast on a sheet pan alongside chicken thighs in this simple, summery weeknight meal. The chicken, marinated with basil, garlic and a little mayonnaise, stays juicy even after a brief stint under the broiler. You can serve this hot from the oven or at room temperature — it’s equally good each way — and cold leftovers are excellent piled onto lettuce or avocado for a salad the next day.

By Melissa Clark

Yield: 4 to 6 servings

Total time: 55 minutes, plus at least 30 minutes’ marinating

Ingredients:

2 pounds boneless, skinless chicken thighs

1 3/4 teaspoons fine sea or table salt

2 tablespoons mayonnaise

1/4 cup finely chopped basil, plus more for garnish

2 garlic cloves, finely grated or minced

1/3 cup chopped pickled jalapenos, plus brine from the jar

4 cups fresh or frozen corn kernels (from about 4 ears)

3 tablespoons olive oil, plus more for drizzling

5 scallions, thinly sliced

1 jalapeno, sliced into rings

1 lime, halved

Preparation:

1. Season the chicken all over with 3/4 teaspoon of salt. In a large bowl, stir together the mayonnaise, basil, garlic and 2 tablespoons jalapeno brine. Add the chicken to the marinade. Cover and refrigerate for 30 minutes and up to 6 hours.

2. Heat oven to 425 degrees. In a medium bowl, toss together corn, pickled jalapenos, olive oil, remaining 1 teaspoon salt and half of the scallions (save remaining scallions for serving).

3. Arrange the chicken on a baking sheet, spacing it out. Roast for 12 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken and corn with oil. Continue to roast until the chicken is cooked through, 10 to 15 minutes longer, stirring the corn once while roasting.

4. Turn the broiler on high and broil the chicken and corn until golden brown in spots, 2 to 4 minutes (watch carefully so it doesn’t burn, though a little blistering is nice).

5. Garnish chicken and corn with basil, remaining scallions and fresh jalapeno slices. Sprinkle with more pickled jalapeno brine and squeeze with lime juice. Serve hot or at room temperature.

3. Korean BBQ-Style Meatballs

These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85% lean meat, 15% fat, or 80% lean and 20% fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce.

By Kay Chun

Yield: 4 servings

Total time: 20 minutes

Ingredients:

1 pound ground beef (round or chuck)

1/2 cup finely crushed Ritz crackers (12 crackers)

1/2 cup chopped scallions

2 tablespoons low-sodium soy sauce

2 tablespoons minced garlic

1 teaspoon kosher salt (such as Diamond Crystal)

1 teaspoon freshly ground black pepper

Preparation:

1. Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.

2. Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.

3. Bake until golden and cooked through, about 15 minutes. Serve warm.

Tips:

Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).

To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.

4. Tofu and Broccoli

Salty with soy sauce and spiced with fresh ginger, this tofu and broccoli dish captures the comforting flavors of your favorite takeout, but can be made fresh, with minimal effort, at home. It comes together in no time and is incredibly satisfying. Tofu lightly tossed in cornstarch and then crisped up absorbs the simple soy-and-sugar glaze to create the most satisfying texture. And the lightly charred broccoli only deepens the flavor. Serve it over a bed of steamed rice for an inexpensive dinner that is as quick as it is delicious.

By Sue Li

Yield: 2 to 4 servings

Total time: 40 minutes

Ingredients

1/4 cup light soy sauce

1 tablespoon toasted sesame oil

2 tablespoons light brown sugar

1 teaspoon plus 1/4 cup cornstarch, divided

1 (14-ounce) block firm tofu, drained

4 tablespoons vegetable oil, divided

Kosher salt

2 medium broccoli crowns, cut into florets

4 garlic cloves, finely chopped

1 (1/2-inch) piece fresh ginger, finely chopped (about 2 teaspoons)

3 scallions, finely chopped

Toasted sesame seeds, for garnish

Rice, for serving

Preparation:

1. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, 1 teaspoon cornstarch and 1/2 cup water. Set aside.

2. Cut the tofu into 1-inch cubes, spread the cubes onto a few layers of paper towels and pat them dry. In a medium bowl, toss the cubes with the remaining 1/4 cup of cornstarch and fully coat the tofu.

3. In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Once the oil is hot and shimmery, add the tofu and cook until all sides are golden, 10 to 12 minutes. Transfer the tofu onto a plate and season with salt.

4. In the same skillet, heat 1 tablespoon vegetable oil over medium heat, add the broccoli and cook, undisturbed, until broccoli is lightly charred on the bottom, 2 to 3 minutes. (Do not be tempted to move them!) Toss and cook until the other sides of the broccoli are darkened in spots, another 2 to 3 minutes.

5. Add the remaining 1 tablespoon vegetable oil, the garlic, ginger and scallions to the same skillet and stir until fragrant, 1 to 2 minutes. Adjust the heat to low, add the tofu back to the skillet, and stir in the reserved soy sauce mixture. Bring to a simmer, tossing frequently, until the broccoli and tofu are evenly glazed, 30 seconds to 1 minute.

6. Serve the tofu and broccoli topped with toasted sesame seeds, with rice alongside.

5. Ravioli with Roasted Red Pepper Sauce

Sometimes the best pasta sauces do start with a jar. Inspired by a classic flavor combination found in Nigerian jollof rice (red bell peppers, habanero, stock and tomato), this recipe starts off with a jar of roasted red bell peppers, and blends them with habanero and stock until creamy. The chile is used more for its flavor than its heat. By removing the seeds and the white membrane, the spice level drops significantly, leaving you with a wonderful fruity pepper note. The pasta, tomato paste and a topping of creamy goat cheese bring everything together. As with any prominent ingredient, be sure to taste the cheese first. Some goat cheese brands can be more tangy than others, so you may need to use less.

By Kiano Moju

Yield: 4 to 6 servings

Total time: 25 minutes

Ingredients:

1 (16-ounce) jar roasted red peppers, drained

1 cup chicken or vegetable broth

1 habanero chile, halved and seeded

3 tablespoons olive oil, plus more to serve

3 garlic cloves, thinly sliced

3 tablespoons tomato paste

Kosher salt and black pepper

2 (9-ounce) packages cheese ravioli (or tortellini)

4 ounces mild goat cheese

Preparation:

1. Using a blender or an immersion blender, blend the drained roasted red peppers, broth and habanero until smooth. Set aside.

2. Coat the bottom of a large (12-inch) skillet with the olive oil. Add the garlic and set over medium heat. Once the garlic becomes fragrant and sizzles in the pan, add the tomato paste, stirring until it darkens to a brick red, 1 to 2 minutes.

3. Pour in the blended pepper mixture and stir until combined. Bring to a simmer and let cook for 2 to 3 minutes, until slightly reduced. Season with salt and black pepper to taste.

4. Add the ravioli and stir until coated. Shake the pan so that it’s in a flat layer, then spoon the goat cheese on top. Let cook for 2 to 3 minutes, until the pasta is cooked to your liking and the cheese is slightly melty. Finish with more black pepper if you like. (For a golden cheesy top, once the pasta is cooked, you can broil the dish on high for 4 to 5 minutes, until lightly browned.) Drizzle with a bit of olive oil before serving.

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