Nights and Weekends: Recipes That Make the Most of Your Time by Alexis deBoschnek

  • Crab pasta with pistachios and olives (page 19)

    from Nights and Weekends: Recipes to Carry You Through the Week Nights and Weekends by Alexis deBoschnek

    • Categories: Pasta, doughs & sauces; Main course; Cooking ahead
    • Ingredients: long pasta of your choice; lump crabmeat; Castelvetrano olives; pistachio nuts; scallions; lemons; dried red pepper flakes; mint
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Notes about Recipes in this book

  • Udon noodles with peanut sauce

    • Noknifeskills on April 22, 2026

      I only made the sauce portion of this. I doubled the peanut butter and let it simmer in a sauce pan to thicken. Used the sauce for rice bowls. It was a big hit.

  • Orzo with leeks, olives, and golden raisins

    • janetjanetjanet on January 16, 2026

      Made half recipe and fed 2 as side. Added 1/2 zuc, onion, almonds, reg raisins, less olives and less olive oil. Eat it with samin’s green sauce if you can!

    • Lottabooks on February 23, 2026

      We really enjoyed this dish. Roughly 1/2 recipe (used 3/4 cup orzo and 1 large leek) - fed us for dinner and two small lunch servings (warm them slightly). Great flavor and mostly pantry ingredients. Overnight, the sweetness of the raisins came through in a good way. But, you have to like za'atar to like this dish!

  • Pasta with bacon, peas, sour cream, and dill

    • melanie_tszu70 on December 31, 2025

      This was very easy and delicious. I grated some lemon and parm on top. Did not have full cup of sour cream so used 1/4 cup ricotta. Also used full 16 oz bag of peas. Easily made vegetarian. Kids liked smoked salmon as topping.

  • Split pea soup with bacon and croutons

    • kathryn_24lmgh on March 01, 2026

      Very easy to make. Great for a Sunday afternoon, with leftovers for Lunch next day.

  • Salmon, potato, and corn chowder

    • gamulholland on January 16, 2026

      This was a flavorful and surprisingly easy soup. It’s different from a smoked salmon chowder, which has more umami, but it’s got more kick than a typical corn chowder— we enjoyed it a lot.

  • Red coconut curry with tofu

    • Lottabooks on February 23, 2026

      I'm afraid this was just too spicy for us - I used an unfamiliar brand of red curry paste, so that may have been the culprit. For a 1/2 recipe, I used 1-1/2 Tablespoons, but I'd recommend starting with only 1/2 unless you know the heat level.

  • Socca with arugula salad

    • john_0dr7c7 on March 10, 2026

      Just okay. The flavor is good, especially with the salad on top, but mine came out very dry. May try again

  • Summer squash casserole with buttery Ritz crackers

    • georgiabee on January 06, 2026

      use Lance GF crackers

  • Chicken thighs in creamy paprika sauce

    • john_0dr7c7 on January 14, 2026

      Used dry vermouth instead of white wine to a lovely result

    • john_skzref on February 16, 2026

      The sauce stains everything

    • kathryn_j0zox4 on March 08, 2026

      First dish I made from this cookbook! Very tasty.

  • Turkey and butternut squash bowls

    • gamulholland on December 09, 2025

      This is really good— we now have it on repeat. I’d recommend less time for the squash, since you’re going to cook it with the turkey. And it’s a really different taste profile than the typical flavors associated with butternut squash— kind of an Asian-ish vibe. Delicious.

  • Shrimp salad with horseradish aioli dressing

    • laurencooks on March 12, 2026

      I love horseradish but the aioli was so spicy it was unpleasant to eat. Might make again with a different dressing, as the greens were nice and the shrimp was perfectly poached.

  • Everything bagel spice cheese ball

    • gamulholland on January 16, 2026

      Tasty but not outstanding— the boys all finished it up.

  • Pear and pecan baked oatmeal

    • Lepa on March 08, 2026

      This was a nice treat breakfast for a lazy Saturday morning. My kids added a bit of maple syrup and cream to their servings..very good!

  • Buttermilk ginger scones

    • Lepa on January 04, 2026

      These scones were extremely flaky and exceptionally delicious. We usually eat scones with clotted cream and jam but these were great just with butter (as suggested by the author).

  • French market chicken with schmaltzy potatoes

    • mzernone on January 15, 2026

      I spatchcocked the chicken as i always do when roasting a whole bird and cooked for 1/2 the time

  • Curried chicken and cauliflower phyllo pie

    • hbakke on March 31, 2026

      The filling was tasty, but the crinkled phyllo never fully baked through. I would make this again with a different phyllo topping technique, or maybe just bake it longer?

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  • ISBN 10 145495499X
  • ISBN 13 9781454954996
  • Published Aug 12 2025
  • Format eBook
  • Page Count 266
  • Language English
  • Countries United States
  • Publisher Union Square & Co.

Publishers Text

As a veteran recipe developer, Alexis thought she had home cooking on lock until she became the primary caretaker and chef for her mother, which inspired her to think harder about cooking the daily task. Nights and Weekends is the solution to this quotidien dilemma, offering recipes that are eminently achievable for every time and effort constraint. In the Nights section, which is divided by type of food (such as Soups, Vegetable, Meat, Pasta, Fish), recipes have a short ingredient list that can be easily sourced, will come together in under 40 minutes, and only one pot or a sheet pan. The Weekend section is organized by type of meal—Brunch, Dinner, and a chapter on Snacks for informal gatherings—and features recipes that are slightly more adventurous, as well as a chapter on homemade desserts. Through dishes such as One-Pot Gnocchi Ragu, Everything Bagel Tomato Panzanella, Hot Butter Garlic Shrimp, 7-Minute Eggs with Mayo and Chile Oil, and Curried Chicken and Cauliflower Phyllo Pie, this cookbook not only gives you delicious meals, but it also gives you your invaluable time back to enjoy them.

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