Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Make it Tonight Menus

Your Menu for the Week of May 27, 2019

Article Image

With grilling season in full swing, this week’s menu takes a few international inspirations to the grill: first with Korean-inspired flank steak tacos, then with tandoori-spiced lamb kebabs (and a side of potatoes that are dead ringers for samosa filling). The week is rounded out with an easy, hands-off chimichurri roasted chicken legs, for even more global flavor.  Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).


  • Recipe

    Korean Flank Steak Tacos

    Kimchi, the beloved Korean side dish made from fermented vegetables, is a little tangy, a little spicy, and a fantastic foil for steak in these vibrantly flavored tacos. Marinated cucumbers add crunch and bright clean flavor, too. For additional color, add fresh radish and diced tomatoes, if you like.

    Get the Recipe

  • Recipe

    Pan-Seared Salmon with Spinach and Shiitake

    A quick sauté of mushrooms and spinach turn a salmon fillet into an easy one-pan meal. Since you'll be searing the salmon with it's skin on, be sure to ask your fishmonger to scale the fish.

    Get the Recipe

  • Recipe

    Tandoori Lamb Kebabs

    The lamb itself is wonderful, fragrant with classic Indian spice. But what makes this a wow is the accompanying onions, which add the perfect amount of sweetness and char.

    Get the Recipe

  • Recipe

    Pistachio Pesto Pasta Primavera

    In this pretty dish, the vegetables are shaved to mimic the pasta. Blanching the parsley makes the pesto more vivid, but you may omit that step.

    Get the Recipe

  • Recipe

    Chimichurri Roast Chicken Legs

    This herb-flecked chicken is a walkaway dish; once you stick it in the oven, it’s completely hands off. There’s no fussy finish to worry about. Just take it out and serve.

    Get the Recipe

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Videos Recipes

| View All


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial