It’s almost a misnomer to call this recipe simply “pumpkin chili.” While there is an entire can of the stuff (the kind you’d use for pumpkin pie) in the hearty stew, it’s also chock-full of ground beef, canned beans, and enough flavorsome ingredients that any prominent pumpkin flavor all but disappears. What’s left is velvety richness, body, and an autumnal hue. During the season when you’re likely to have an extra can of pumpkin purée on hand for baking purposes, this is a great way to repurpose it into a speedy, filling, extremely cozy weeknight meal. (Canned butternut squash purée would make a great substitute for the pumpkin if you happen to have one in the pantry!)

Mezze is best known for anchoring a leisurely table, with bowls of dips and spreads that invite scooping with torn bread, passing plates, and lingering conversation. But those same tubs of baba ghanoush, muhammara, or labneh don’t have to stay tied to the full-on spread. With a few pantry staples and a little heat from your stove, they can just as easily provide a flavor-packed pasta sauce for a quick weeknight meal.

This approach works with both good-quality store-bought mezze and homemade leftovers. Take baba ghanoush or mutabal, for instance. Baba ghanoush is smoky and often left a little chunky, while mutabal is silky-smooth and tahini-forward. Either one transforms beautifully when warmed with olive oil, garlic, and a splash of starchy pasta water. When tossed with hot pasta and finished with a squeeze of lemon and a shower of Parmigiano-Reggiano, it turns into a luscious sauce, coating each noodle with smoky depth and savory richness. My go-to is a baba ghanoush pasta with blistered tomatoes and fresh herbs.

Muhammara works just as well. Made with red peppers, walnuts, and pomegranate molasses, it’s rich and nutty, with a tangy pop that brightens its depth. Loosened with pasta water and a drizzle of olive oil, it turns silky, clinging to the noodles with sweetness, richness, and just enough acidity. A final grating of Parmesan adds a savory edge that rounds everything out.

Dips

Muhammara (Syrian Red Bell Pepper Dip)

This tangy, vibrant Syrian bell pepper dip practically dares you to find new ways to eat it.

cook time:


105 mins

serves:


8

Labneh can work, too. The thick, tangy yogurt doesn’t need much—just stir it straight into hot pasta with a little reserved pasta water until it thins into a creamy sauce. Top with mint, parsley, pine nuts, and a drizzle of robust olive oil for a vegetarian take on macarona bil laban.

Mezze doesn’t always have to arrive as an elaborate, meticulously garnished spread. Even distilled to a single dip with just a few ingredients, it still carries the spirit of sharing and comfort. Turning a tub of mezze into a quick pasta dish takes only minutes, yet the result feels deeply grounding. Just like that, a weeknight dinner becomes anything but ordinary.

Aside from my air-fryer, the one piece of equipment that probably gets the most use in my kitchen these days is my skillet. I don’t have a dishwasher and I hate doing dishes, particularly on a weeknight, so one-skillet dinners are my jam. With so much fresh peak-season produce available, it’s shockingly easy to pull meals together in my hand-dandy skillet without ever feeling like I’m sacrificing anything for the sake of convenience.

It’s all about thoughtfully building flavor, and nowhere is this more evident than in the following 12 summertime skillet dinner recipes. They include juicy pan-fried pork chops, chicken breasts, seared steaks, spicy saucy shrimp, tender salmon and swordfish, and even a speedy spin on a Greek classic. Rest assured, you won’t be putting away your skillet anytime soon!