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Dinner menus

30 complete dinners: a main, two sides and a dessert that fit in one kitchen on one night, with a plan for the oven and the stove.

Weeknight dinners

The main and both sides on the table in 45 minutes or less. The dessert can be made the night before.

Sunday dinners

A slow roast or braise, with sides that fit around it in the oven and on the stove.

Meatless dinners

No meat or fish in any of the dishes, by their ingredient lists.

Around the world

Italian, Mexican, Asian, Mediterranean and French dinners, with sides from the same kitchen where we have them.

American comfort

Meatloaf, chili, pot roast and friends, with the sides they are usually served with.

How we pair

Same kitchen
A side from the same cuisine scores best. Italian, French and Mediterranean mix; Mexican and Latin go with American; Asian mains get Asian sides or plain cooked vegetables.
One oven, four burners
Dishes share the oven only within 25°F of each other, a roasting pan fills the oven, and the stove has four burners. A side that cooks on the stove while the main roasts scores best.
Ready together
A side is ready inside the main's cook time, or it can be made ahead. The dessert is made ahead, or takes an hour or less.
Balance
No second starch next to pasta, rice or potatoes; a main without one gets one. A rich main never gets a rich side, and fresh, sharp sides score higher next to it. A side never repeats the main's star ingredient.

Every recipe page for a main lists its sides and dessert under Goes well with, with the reason for each.