Weeknight Meals

Trompe l'oeil as much as hors d'oeuvres, these rolls use carrot where nori would usually be at a sushi bar and boneless beef top loin instead of tuna. The pungent mustard sauce is an artful counterpoint to the sweet carrot.

You don't need an endless supply of ingredients to create a flavor-packed stir-fry. Here, flank steak and fresh Napa cabbage come together without fuss, thanks to a Chinese sauce that requires little work.

Canned coconut soups are full of distinct Thai flavors such as Kaffir lime leaves and galangal (a gingerlike root). They lend great depth to this surprisingly easy meal.

The broiled disks of polenta in this dish bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that's ready before you know it.

The carrots' natural sweetness plays off the tang of the mustard. This effortless dish pairs particularly well with the rosemary pork chop.

Thanks to Simon and Garfunkel, the fresh herbs in this dish are forever linked. But the folk duo probably never knew how good they are on top of al dente bucatini, a thicker-than-spaghetti hollow noodle.

Golden-brown scallops are gorgeous when framed by a bright pea purée. An infusion of curry and lime juice invigorates this dish.

Anchovy paste might seem like a strange addition here, but it's a handy ingredient that can perform amazing feats even when used in tiny amounts.

Because broccoli thrives in cooler weather, this is a terrific winter variation on the classic green beans almondine.

Bulgur is an earthy, nutty grain that becomes fluffy once cooked. It's an ideal canvas for aromatic and sweet flavors.

It looks like a Japanese roll—but it's not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.

This soup, served hot in a shot glass, is wonderfully warming, and the spicy heat from the chiles will wake up your taste buds. It's a great way to kick-start some festive conversation.

Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip.

It's no secret that kids go crazy for crisp, fried potatoes. Serve them these classic latkes and you'll be giving them exactly what they want.

The overnight marinade means you just have to pop these deliciously sticky drumsticks in the oven when you're ready. It also means that they're packed with classic Asian sweet-and-sour flavors that appeal to younger palates.

My friends Renée and Carl Behnke are consummate hosts and gourmands, and fried chicken is one of their favorite dishes to offer a hungry crowd. Renée's secret for an amazingly crispy and crunchy crust, which is now mine (and yours), is to let the chicken rest in flour as the oil heats. I have adapted her recipe, giving it an Indian twist. Indians (like many southern Americans) love buttermilk, so it's natural to use it as a liquid for the overnight brine. I add spices to the brine and flour coating to give the chicken an extra hit of flavor.

Editor's note: The recipe and introductory text below are from Anne Willan's book The Country Cooking of France. La Truffade If you can't afford truffles, you indulge in Truffade, say the inhabitants of the Auvergne, notoriously among the coldest and most rugged areas of France. Often served with sausages, Truffade is a potato cake flavored with bacon and laden with cheese, a buttress against the worst weather. Nippy Cantal is the local hard cheese, and Gruyère may be substituted.

Editor's note: The recipe and introductory text below are from Jamie Oliver's book Cook with Jamie.