7 Easy 30-Minute International Dinners for Busy Weeknights

Amounts below are for this recipe’s 4 servings, not a combined seven-dinner shopping list. Water and pantry ingredients are included; check what you already have.

• 1 tablespoon / 15 ml — olive oil
• 1 small / 1 small — yellow onion, finely chopped
• 1 teaspoon / 2 g — ground cumin
• 2 teaspoons / 5 g — mild chili powder
• 2 cans (15 ounces each) / 850 g total before draining — black beans, drained and rinsed
• 2 tablespoons / 30 g — tomato paste
• 1/2 cup / 120 ml — water
• 1/2 teaspoon / 3 g — fine salt, divided
• 8 / 8 — small corn tortillas
• 2 cups / 140 g — thinly sliced green cabbage
• 1 / 1 — ripe avocado, pitted and sliced
• 2 tablespoons / 30 ml — fresh lime juice, divided
• 1/4 cup / 10 g — chopped cilantro

Amounts below are for this recipe’s 4 servings, not a combined seven-dinner shopping list. Water and pantry ingredients are included; check what you already have.

• 1 1/2 pounds / 680 g — boneless skinless chicken thighs
• 1/4 cup / 60 ml — reduced-sodium soy sauce
• 3 tablespoons / 45 ml — mirin
• 2 tablespoons / 25 g — granulated sugar
• 1 tablespoon / 15 ml — unseasoned rice vinegar
• 1/4 cup / 60 ml — water, divided
• 1 teaspoon / 3 g — cornstarch
• 1 tablespoon / 6 g — finely grated fresh ginger
• 1 tablespoon / 15 ml — neutral oil
• 2 / 2 — scallions, thinly sliced
• 1 teaspoon / 3 g — toasted sesame seeds

Amounts below are for this recipe’s 4 servings, not a combined seven-dinner shopping list. Water and pantry ingredients are included; check what you already have.

• 12 ounces / 340 g — dried egg-free wheat noodles
• 3 quarts / 2.8 liters — water for cooking noodles
• 3 cups / 210 g — thinly sliced green cabbage
• 6 / 6 — scallions, thinly sliced, white and green parts separated
• 2 tablespoons / 12 g — finely grated fresh ginger
• 2 tablespoons / 30 ml — neutral oil
• 3 tablespoons / 45 ml — reduced-sodium soy sauce
• 1 tablespoon / 15 ml — unseasoned rice vinegar
• 2 teaspoons / 10 ml — toasted sesame oil
• 1 teaspoon / 4 g — granulated sugar
• 1 tablespoon / 9 g — toasted sesame seeds

Amounts below are for this recipe’s 4 servings, not a combined seven-dinner shopping list. Water and pantry ingredients are included; check what you already have.

• 1 lb / 450 g — ground chicken
• 2 tbsp / 30 ml — vegetable oil
• 4 cloves / 4 cloves — garlic, finely chopped
• 2 small / 2 small — Thai chilies, thinly sliced
• 1 cup / 100 g — green beans, cut into short pieces
• 1 tbsp / 15 ml — oyster sauce
• 1 tbsp / 15 ml — low-sodium soy sauce
• 1 tsp / 5 ml — fish sauce
• 1 tsp / 4 g — granulated sugar
• 2 tbsp / 30 ml — water
• 1 packed cup / 25 g — holy basil or Thai basil leaves

Amounts below are for this recipe’s 4 servings, not a combined seven-dinner shopping list. Water and pantry ingredients are included; check what you already have.

• 12 oz / 340 g — dry spaghetti
• 5 oz / 140 g — guanciale, cut into short strips
• 2 / 2 — large pasteurized eggs
• 2 / 2 — large pasteurized egg yolks
• 3/4 cup / 75 g — finely grated Pecorino Romano
• 1 tsp / 2 g — coarsely ground black pepper
• 1/2 tsp / 3 g — fine salt, for pasta water

Amounts below are for this recipe’s 4 servings, not a combined seven-dinner shopping list. Water and pantry ingredients are included; check what you already have.

• 1 1/2 pounds / 680 g — boneless skinless chicken breast, cut into 1-inch (2.5 cm) pieces
• 2 tablespoons / 30 ml — neutral oil
• 3 tablespoons / 45 ml — reduced-sodium soy sauce, divided
• 1 tablespoon / 15 ml — unseasoned rice vinegar
• 1 tablespoon / 13 g — packed light brown sugar
• 2 teaspoons / 6 g — cornstarch, divided
• 1/3 cup / 80 ml — water
• 1 / 1 — red bell pepper, seeded and diced
• 4 / 4 — small dried red chilies, left whole
• 1/3 cup / 45 g — unsalted roasted peanuts
• 3 / 3 — scallions, sliced, whites and greens separated
• 3 cloves / 3 cloves — garlic, minced
• 1 tablespoon / 6 g — grated fresh ginger

Amounts below are for this recipe’s 4 servings, not a combined seven-dinner shopping list. Water and pantry ingredients are included; check what you already have.

• 12 oz / 340 g — dry elbow macaroni
• 3 tbsp / 42 g — unsalted butter
• 3 tbsp / 24 g — all-purpose flour
• 2 1/2 cups / 600 ml — whole milk
• 2 cups / 225 g — freshly shredded medium cheddar made with vegetarian rennet
• 1 tsp / 5 g — Dijon mustard
• 1/2 tsp / 3 g — fine salt, divided
• 1/4 tsp / 0.5 g — ground black pepper