Good morning. If you’re looking to reduce how much time you spend in the kitchen this week after all the Thanksgiving cooking, we have a meal prep tactic for you to try — fire up the grill once and eat from the batch all week.

COOKING PROTOCOL 🍳

Grill once, eat all week

Think of this as the outdoorsy cousin to the Sunday braise: grill a bunch of ingredients at once, then repurpose the results into meals all week long. It’s creative, efficient, and keeps the kitchen cool.

Why it works: Proteins & vegetables are easy to cook simultaneously on the grill (not to mention the superior smokey, charred flavor notes they take on). Then — slice, shred, or toss veg/protein into different formats — grain bowls, wraps, tacos, cold noodle salads, or mezze-style platters. A few punchy sauces and fresh herbs keep the leftovers feeling new throughout the week

What to grill

• Proteins: chicken thighs, steak, shrimp, tofu/tempeh, or halloumi

• Vegetables: zucchini, peppers, eggplant, corn, onions, cherry tomatoes

• Carbs & bases to pair: potatoes, flatbreads or tortillas, grains, noodles, mixed greens

Meal ideas

• Grain bowls with grilled proteins + veggies + bright sauce

• Tacos or wraps filled with sliced meat or veg

• Cold noodle salads with shrimp, tofu, or chicken

• Mezze-style platters with flatbread, dips, and grilled veg

• Stuffed pitas with falafel, halloumi, or leftover steak

FAQ — What if I don’t have a grill?

• Use a cast-iron skillet or grill pan on the stove for similar char.

• A broiler works great for high heat and caramelization.

• Roast at high heat (450°F/230°C) for a hands-off option.

  …And for extra smoky flavor, finish with a dash of smoked paprika

Pro move: Grill or broil citrus halves alongside — their smoky juice makes an instant dressing or finishing sauce.

RECIPE RECOMMENDATIONS ✅

Chicken thigh recipes

A staple for grilling is chicken thighs, which take on heat and char well — actually becoming more tender the more you cook them (unlike breasts). Once you grill up a batch, you can use them in so many different ways:

FOOD TRENDS 🚀

Hamachi crudo

Why was hamachi crudo on every 2025 menu?

Hamachi crudo seems to be on every modern restaurant menu. Cut from Japanese yellowtail (amberjack), hamachi has a rich, buttery flavor and a melt-in-your-mouth texture that appeals even to those who don’t typically love fish, thanks to its mild, non-fishy taste.

• Its versatility allows chefs to showcase their creativity, experimenting with different flavor profiles and presentations while keeping preparation simple and quick.

The rise of raw food dishes like sushi, sashimi, ceviche, and tartare have also paved the way for crudo, which borrows from Italian cuisine (the word “crudo” literally means raw).

• Hamachi crudo is also seen both as a foodie and light dining choice—flavorful but also lean, high in protein, and low in calories.

And, of course, most crudo dishes encourage plating that is visually interesting, which is crucial for succeeding on a restaurant menu when our phones & eyes eat first.

WINNING READER SUBMISSION 🏆

Street cart chicken & rice

This week’s dinner winner is Andriy C., who made Ethan’s street cart chicken & yellow rice. Check out the recipe on Cook Well.

Reply with your best home-cooked food photos for a chance to win & be featured!

EXTRA HELPINGS 🍽️

A read: Jam vs Jelly

In a minute or less: Spanish tortilla

What we’re watching: Salsa taste test

Food science: Garlic

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