Easy

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the dish ahead of time, then bake it just before serving.

Quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.

The three main ingredients in this recipe—pecans, cornmeal, and catfish—are all common in Southern cooking. The carrot slaw served on the side is lighter in fat and calories than more traditional mayonnaise-based slaws.

Here’s our do-it-yourself take on the popular restaurant sandwich originally from New Orleans. Almost any type of coleslaw (see recipes on pages 35, 83, 171, and 232) would work as an accompaniment.

The cooking time for lentils can vary widely depending on their age, as older lentils require more time. For the best results, buy a fresh, new bag. A mustard vinaigrette boosts the flavor of this Mediterranean-inspired dish.

Lamb topped with yogurt sauce is a staple of Middle Eastern cooking. In this recipe, the yogurt is flavored with shallots, cilantro, and lemon juice.

If you prefer, you can replace the white wine with an equal amount of apple cider. To prevent peeled apples from turning brown, place them in a bowl of cold water mixed with the juice of one lemon.

If your broiler is located inside the oven (rather than in a separate compartment underneath), place the pork on the top shelf and the pineapple on the shelf below.

Serving a sandwich for dinner can make even the busiest day feel less complicated. Start with a mixed-green salad, and try Parmesan Steak Fries (page 83) on the side.

Soft hamburger buns work best with these kid-friendly sandwiches. Serve with pickles or potato chips.

This Korean dish is usually eaten wrapped in lettuce leaves, but you could serve it over white rice instead. For added spice, serve Asian chile-garlic sauce on the side.

When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender.

With so many good green salsas now available in the supermarket, it’s easy to recreate this Mexican restaurant favorite at home. For convenience, substitute shredded meat from a rotisserie chicken for the poached chicken.

Mushrooms, acorn squash, and rosemary lend a woodsy taste to roast chicken. We used cremini mushrooms, but regular white button mushrooms can be substituted.