Shay Harrington

You can make the sauce the day before, then cook the pasta and seafood the next day to put it all together.

You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat.

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.