Weeknight Meals

Four ingredients yield amazing flavor in this clever side. The secret? Caramelizing the shallots, which adds an appealing sweetness to the mashed potatoes.

Homemade croutons add crunch to this smoky, spicy soup.

This fresh salad could be served family-style with the rest of the meal or as a plated first course.

Tossing the potatoes in a vinegar-mustard mixture before roasting gives them a flavorful crust.

A mandoline or V-slicer makes quick work of slicing the radishes.

It's not Easter dinner without the eggs. In this recipe, they are boiled just until the yolks are set, then sliced and topped with a fresh herb sauce.

Comfort food at its best. This hash is great for breakfast, brunch, or even dinner. Use one or two eggs per person. The eggs can be partially poached up to one hour ahead and then finished a couple of minutes before serving.

Simple to prepare but impressive when served, this is spring elegance at its best. The salad is shown with purple watercress, a beautiful, rare variety you might find at farmers' markets. Green watercress works great, too.

Savoy cabbage would work well here, too.

Lime is a good match for red cabbage, and its acid keeps the color bright. Napa cabbage is a delicious alternative.

Orange slices add a juicy, sweet touch to this simple salad, which is made even easier by drizzling the lettuce with oil and vinegar (rather than making a proper vinaigrette).

Roasting broccoli brings out its earthy sweetness, and sprinkling it with cheese will guarantee that the kids clean their plates.

Grill the lettuce? Trust us, you'll make this dish again and again.

The whole beet—greens and all—is used in this clever, elegant main. Gremolata—a mixture of chopped herbs, garlic, and citrus peel—is the classic topping for osso buco. This garlic-free variation gives bright, fresh flavor to the halibut.

Be sure to buy a colorful assortment of baby vegetables. Serve as a side for roasted meat or fish, as an antipasto with salumi and breadsticks, or as an appetizer with crusty bread and goat cheese.

You can make the veggie filling a day ahead and refrigerate. Simply reheat 1 1/2 hours before filling the tacos.

Frequent basting makes these chicken wings shine!

Carrot and celery sticks are traditionally served with Buffalo wings. You also can use ranch dressing as a dip.

The slaw should be chilled at least 4 hours before serving. Ginger can be sliced thinly and chopped in a mini-chopper.