Weeknight Meals

How can so simple a filling create such a wonderfully earthy flavor? Anchovy paste has long been a secret weapon in many chefs' arsenals and, when you use it here, you'll know exactly why.

Full of sweet corn, smoky bacon, and delightfully briny clams, this light summer chowder is like having a whole New England clambake in a bowl.

Like most foods they can pick up and dip, this gentle introduction to sushi, which takes only 30 minutes to prepare, is a hit with kids. Serve with low-sodium soy sauce (or whatever dip will get your child excited about eating).

You'll find burrata cheese at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.

These enchiladas were inspired by Cuban picadillo, a mixture of meat (usually ground beef), onions, garlic, tomatoes, green olives, and raisins.

For tender burgers, gently combine and shape the chicken mixture.

Raita is India's signature yogurt and vegetable condiment. This one would also be good on pita or naan.

The carrot ribbons are simple: Use a vegetable peeler to make long strips.

For extra crunch, add a few strips of cucumber or bell pepper before rolling these up.

Four ingredients — and packed with flavor. **What to drink:**Try a crisp, dry rosé with berry-cherry notes, like El Coto de Rioja 2006 Rosado, Spain ($10).

What to drink: Salsas can be tricky when it comes to pairing, but here a soft, fruity red wine with medium body is just the thing. Try Martín Códax 2006 "Ergo" Tempranillo (Rioja, Spain, $15).

Why you'll make it: Because it's that dinner-party dish that's as do-able as it is drop-dead gorgeous. Call your meat market ahead to order a boned, butterflied leg of lamb, and ask that the thickness be as even as possible (two to three inches thick). Start the lamb the day before; it needs to be refrigerated overnight covered with the rub.

Why you'll make it: Because it's as good as a lobster roll in a simpler-to-make easier-on- the-budget package.

Why you'll make it: Because it's the simple version of the omelet, and works as well for breakfast as it does for lunch, a late dinner, even with drinks.

Why you'll make it: Because it's everything that's good at the market right now in one good-for-you salad.

Why you'll make it: Because it's the tastiest way we know to use up all those ripe tomatoes you've got at the ready. The flavors of cold soup become muted once the soup is thoroughly chilled. Before serving the gazpacho, check the salt and vinegar and then adjust them, if need be.

Why you'll make it: Because it's special enough for company but easy enough to pull off any night of the week. Start the spice rub at least four hours ahead.