Weeknight Meals

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).

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.

Creamy polenta provides a wonderful counterpoint to this hearty stew. To time everything right, bring the water to a boil while the chicken is browning, then add the polenta to the water when beginning step three of the chicken recipe.

Curries can be quite mild or extremely spicy. It all depends on the type of curry powder that is used to make them—and how much is added. Feel free to adjust the recipe according to your own taste.

In this foolproof pasta dish, the cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make a great-tasting sauce.

Whole-wheat pasta, which contains more fiber and is slightly chewier and nuttier tasting than regular pasta, adds nutritional value to this dish.

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.

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.

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

Wrapping the stir-fried chicken in lettuce keeps this dish lower in calories and carbohydrates than it would be if served with tortillas. You could omit the lettuce and serve the chicken over rice, if desired.

With fresh ginger, garlic, and lime, this Thai-style soup imparts lovely fragrance and warmth on a cool autumn evening. Adjust the amount of red pepper flakes depending on how spicy you want the soup to be.

Customize this toss-and-serve pasta dish by adding any— or all—of the suggested toppings.

This is one of the quickest and most satisfying pasta recipes you can make. Prosciutto is easier to slice when it’s cold; stack slices, and cut crosswise with a sharp knife.

The combination of pesto, potatoes, and green beans originates in Liguria, a region of Italy. It’s best made at the height of summer, when fresh basil is readily available, but you can make it any time of year with store-bought pesto.

Elegant enough for a dinner party but simple enough to prepare any night of the week, this pasta dish makes good use of quick-cooking shrimp and two types of tomatoes.

The creamy red-cabbage slaw can also be served on sandwiches or as a side dish. For a toasted flavor, quickly heat the tortillas over a gas burner until blistered in spots, holding each with tongs and waving it from side to side.