Weeknight Meals

Medjool dates work well in this braise, which should be served with enough couscous to soak up the delicious juices.

To make fresh whole wheat breadcrumbs, cut off the crust from country-style bread. Tear the bread into two-inch pieces and grind in the food processor until the breadcrumbs resemble very coarse sand.

Eat this with plain rice and make the sauce as hot as you like. In Bengal, the mustard seeds are ground at home, but to make matters simpler I have used commercial ground mustard, also sold as mustard powder. You may also use halibut instead of the salmon.

This tropical twist on the French classic moules marinières serves up briny mussels in a tangy coconut broth enhanced by ginger and lemongrass. You'll find the pretty green stalks of fresh lemongrass in the produce section of many fine supermarkets and specialty-food shops, alongside the brown knobby fresh ginger rhizomes, or roots. Both aromatics need to be peeled before using, and both have dense, stringy flesh that can be difficult to mince. Grating is a good solution for ginger; include the juices that are extruded when you scrape. For lemongrass, peel and use only the tender midsection of the slender, bulblike stalk. Smash it with the flat side of a chef's knife to make mincing easier.
Increase your dining pleasure by sipping, as an accompaniment, any bright, fresh white wine that offers good acidity. Think sparkling wine, unoaked Chardonnay, Pinot Grigio, or Sauvignon Blanc.

Vitaly Paley, Paley's Place, Portland, Oregon
Barb Foulke, Freddy Guys Hazelnuts, Monmouth, Oregon (hazelnuts) Nyora peppers are authentic to making true Catalan romesco sauce. If they're not available, substitute additional large red peppers such as dried ancho chiles. Barb and Vitaly love the idea of using hazelnuts instead of almonds, which are more common in this sauce. Use spot prawn instead of extra-large shrimp when available at your local fish market.

Vinny Dotolo & Jon Shook, Animal, Los Angeles, California
James Birch, Flora Bella Farm, Three Rivers, California (bitter greens) In 1991, Jim started selling all sorts of his seasonal vegetables and fruit to the most popular restaurants in Los Angeles. Jon and Vinny love the flavors and textures of this dish—the smokiness of grilled bitter greens cooled with a creamy soft-cooked egg and balanced with the sweet and salty pancetta dressing, finished with a crunchy breadcrumb topping. This makes a great supper in itself. Use escarole or kale if you can't find broccoli rabe.

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

This thick soup has a texture almost like porridge.

For the best texture, don't overwork the meat mixture and use Parmesan that's ground to a fine powder ( use the processor or the rasp side of a box grater). For more heat, add 1/2 to 3/4 teaspoon dried crushed red pepper to the sauce.

For perfect gnocchi, don't work the dough too much and add as little flour as possible. It's okay if the dough is a little sticky.

Spiedini ("skewers" in Italian) refers to this dish at Frasca Food and Wine involving meat, seafood, or vegetables roasted or grilled over a fire. Instead of lamb shoulder, you could buy about 21/2 pounds boneless leg of lamb to trim and cube for the spiedini.

Brovade (turnips that have fermented for several months) is a common dish in Friuli. This recipe has a similar acidity—and is ready in an hour.

Celery leaves (which are left over from the celery used in the soup) are great in the dumplings.

The secret to a roast chicken with crispy skin and tender meat? Salting the chicken and letting it sit for at least a few hours. A little bit of beer really amps up the pan juices.

A classic Moroccan tagine (or stew) is typically made with meat. This satisfying vegetarian main course features three kinds of root vegetables—and a delicious spicy, crunchy chickpea garnish.

For this twist on classic risotto, The Kitchen uses farro (hence the name "farrotto") instead of rice. No endless stirring required!

The key to this comforting soup? Tons of fresh veggies and a rich broth.