Lemony Pasta, Creamy Chicken, and Chocolatey Dessert Bars—Our Most-Saved Recipes This Week

September always feels like a bit of a reset. School is back in session, summer Fridays are behind us, and suddenly I'm expected to remember how to get dinner on the table at a reasonable hour again. Judging by what Serious Eats readers saved this week, I'm not the only one getting back into a cooking routine. This week's most-saved recipes are easy enough for a weeknight, genuinely exciting to eat, and still making the most of these last very good weeks of late-summer produce and grilling weather.

01 of 10

Pasta al Limone

Butter, Parmigiano-Reggiano, lemon, and starchy pasta water come together into a rich, glossy sauce—no cream needed—while plenty of fresh lemon keeps every bite bright and fragrant.

Pasta al Limone

02 of 10

Midwestern Cream Slaw (Coleslaw)

If you think creamy coleslaw requires mayo, this old-school Midwestern version may change your mind. Heavy cream and vinegar combine to make a tangy dressing that clings beautifully to crisp, shredded cabbage, while celery seed, mustard, and white pepper bring plenty of flavor.

Midwestern Cream Slaw (Coleslaw)

03 of 10

Mississippi Mud Pie Dessert Bars

The classic Mississippi mud pie gets reimagined as sliceable bars layered with cookie crust, fudgy brownie, chocolate mousse, and whipped cream.

Mississippi Mud Pie Dessert Bars

04 of 10

Chicken Shawarma Sheet-Pan Dinner

All the saucy, spiced appeal of halal cart chicken and rice gets the weeknight sheet-pan treatment here. Crisp-skinned chicken thighs roast alongside chickpeas, red onion, and sweet peppers, then everything gets piled over rice and generously drizzled with a lemony tahini-yogurt sauce.

Chicken Shawarma Sheet-Pan Dinner

05 of 10

Classic Mayo-Dressed Tuna Salad Sandwiches

Sometimes the classics are worth saving, especially when a few smart tricks make them even better. This tuna salad gets extra savory depth from a small amount of fish sauce or minced anchovy, while crunchy celery and rapidly pickled red onion add texture and brightness.

Classic Mayo-Dressed Tuna Salad Sandwiches

06 of 10

Blueberry Pie Dessert Bars

I love blueberry pie, but I don't always love everything involved in making one. These bars deliver what I actually want—loads of juicy, jammy blueberries and buttery pastry—without the rolling, crimping, or chilling.

Blueberry Pie Dessert Bars

07 of 10

Tomato and Corn Salad with Bacon, Lime, and Cilantro

Consider this your reminder to eat as much corn and tomatoes as possible while they're still at their peak. This late-summer salad tosses them with crisp bacon, plenty of cilantro, and a bright lime dressing enriched with grated ripe tomato so its flavor coats every kernel.

Tomato and Corn Salad with Bacon, Lime, and Cilantro

08 of 10

Crying Tiger (Thai-Style Grilled Steak With Dry Chili Dipping Sauce)

The grill is still very much open for business, and this Thai classic gives you an excellent reason to fire it up. Smoky, deeply charred steak is sliced and served with jaew, a punchy dipping sauce loaded with dried chiles, lime, fish sauce, and toasted rice powder. Keep the sauce on the side for dipping so the grilled flavor of the beef stays front and center.

Crying Tiger (Thai-Style Grilled Steak With Dry Chili Dipping Sauce)

09 of 10

One-Skillet Creamy Sun-Dried Tomato Chicken (Marry Me Chicken)

Marry me chicken may have already had its viral moment, but creamy, garlicky sun-dried tomato chicken is too good to leave in the past. Our version gives the internet favorite an upgrade with juicy bone-in thighs cooked until the skin is exceptionally crisp, then builds the Parmesan-rich sauce right in all those flavorful pan drippings.

One-Skillet Creamy Sun-Dried Tomato Chicken (Marry Me Chicken)

10 of 10

Gambas al Ajillo (Spanish-Style Garlic Shrimp)

There's garlic shrimp, and then there's this garlic shrimp. Kenji layers garlic into the dish three different ways and infuses the olive oil with the shrimp shells for even more sweet, briny flavor. The shrimp themselves stay remarkably juicy and snappy, and you'll definitely want plenty of crusty bread for soaking up every last drop of that garlicky oil.

Gambas al Ajillo (Spanish-Style Garlic Shrimp)

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