Quick

Look for flanken-style ribs — cut thinly and across the bones, rather than between the bones. You'll find them at Korean markets, or ask a butcher to cut them for you.

Blue Lake is a stringless variety found at farmers' markets and specialty foods stores. Others work well, too, as long as they're fresh and tender.

This drink was featured as a Cocktail of the Month. Click here to learn more about the Margarita and for another great recipe. This recipe comes from Tres Agaves, a San Francisco Mexican restaurant with an exceptional selection of tequilas. Because limes vary widely in acidity, tequila fanatic Eric Rubin, the restaurant's managing partner, recommends tasting the drink (use a bar straw if you're making it for a friend) before you strain it, so you're sure you have achieved the proper balance between sweet and sour. Adjust the amounts of lime juice and agave nectar syrup as necessary, but be careful not to obscure the flavor of the tequila.

Veal in Switzerland often presupposes sauerkraut, but we prefer a lighter take. With crunchy radishes and bitter frisée, this salad brings its vinegar note in the form of a spicy mustard dressing.

We're all for those simple dishes in which every ingredient tastes radiantly of itself. Sometimes, though, we're reminded of how ingredients can become even more special from their interaction. This veal preparation is definitely one of those reminders — you don't taste cheese or anchovy or wine or butter, just gorgeous meat with a green freshness from the spinach. You'll want some good crusty bread to soak up every last drop of the incredibly flavorful sauce.

As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean flavor.

Brik The old joke is that brik turns into a brick if the pastry (in Tunisia, malsuqa) is not thin enough. We found spring-roll wrappers had just what the dish required — they are delicate but sturdy enough for the eggy stuffing.

Scallops halved horizontally cook fast and make a meaty, substantial meal — especially when accompanied by this rich white-wine sauce studded with peas and chopped chives.

Who needs takeout? You can make tender sirloin beef tips and broccoli in a velvety soy glaze just as fast yourself.

Contrasting textures — crunchy salad and creamy chickpeas spread over freshly grilled pita — make this vegetarian meal something truly special.

Cutlets get an indulgent topping of rich ham and nutty melted Gruyère in a contemporary take on chicken Cordon Bleu.

Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart — but they're just as moist and irresistible.

Flavorful smoked mackerel (a nice change from tuna) stars in an effortless combination of crisp, refreshing ingredients that require no cooking.

A quick confection, this cake bakes in just 30 minutes. Translation: You'll be enjoying a homemade dessert with a light crumb and smooth glaze in no time.

Fresh radishes (plentiful at the market this time of year) add color and crunch to this slightly sweet vinaigrette-based slaw.

Barbecue sauce from the bottle pales beside the 15-minute stovetop version here. We've paired it with a tender flatiron steak that may just become your favorite new cut of beef.