Quick

We love the way this toss-and-serve pasta dish is put together so easily. Try the Fennel, Orange, and Parsley Salad (page 271) as a starter.

A traditional carbonara sauce is typically made with bacon, eggs, and cheese. We’ve added a little half-and-half for a more silky texture.

Lemon slices help keep the fish fillets moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.

Sautéed Bok Choy and Broccoli (page 249) and a big bowl of white rice are all you need to accompany these tasty—and remarkably easy—fish steaks.

Try these flavorful chops with Buttermilk Mashed Potatoes (page 247), Roasted Pears and Sweet Potatoes (page 249), or Roasted Fennel (page 247).

There’s no need to fry in a lot of oil to get a crisp breadcrumb crust. Before baking, moisten the crumbs with a little oil; coat the pork, chicken, or fish, and bake until golden.

We like to prepare these steaks in the broiler throughout the winter months, but you can also prepare them any time on an outdoor grill or in a grill pan.

Grated apples are an unusual but welcome addition to yogurt sauce. Ours is a variation on raita, the traditional accompaniment to many Indian dishes; its cooling effect counterbalances the spiciness of the meat.

Mango, hearts of palm, and fresh lime juice bring tropical flavors to the winter table. Try this salad before a meal of roasted or braised fish, or pan-fried steak or chops.