Weeknight Meals

These newfangled burgers are stuffed with feta cheese. Pressing the center of the raw hamburger to form a slight indentation prevents the burger from puffing up in the center when cooking.

Instead of pork shoulder, this southern-inspired recipe uses quicker-cooking pork tenderloin. For fullest flavor, look for Berkshire pork or another heritage breed. Smoked salt in a grinder can be found in the spice section of most supermarkets.

Clams cooked in the shell pop open on the grill, just like they do when steamed. And there's a bonus for the cook: No big, heavy pot is needed.

This simple vegetarian pasta is perfect for a summertime picnic.

The dog-and-relish combo, reinvented.

Charmoula is a North African mixture of herbs, oil, lemon, and cumin.

This halibut recipe is perfect for warm weather. While the grill is fired up, throw on some asparagus or another quick-cooking vegetable for an easy dinner.

Look for deveined shrimp still in the shell at the seafood counter or in the frozen foods section of the market. If you like, marinate the chicken and shrimp for an hour at room temperature or two hours in the fridge, turning skewers occasionally.

Fattoush is a Middle Eastern take on panzanella, Italian bread salad. In fact, rustic Italian bread is a good alternative to the pita.

The soup can also be served warm.

This recipe is a great excuse to buy heirloom tomatoes in different colors and varieties — they'll look beautiful here.

Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg. This tasty curry goes wonderfully on top of couscous and makes for a filling meal.

Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg. This fabulous salad is the most requested recipe in our Bikini Bootcamp repertoire! It works great with either grilled fish or chicken, and over the course of the program, you'll enjoy it both ways. It packs quality nutrition into very few calories, plus it delivers a hefty dose of healthy fiber to fill you up so you're never hungry. We guarantee that you'll be making it long after these two weeks are up!

Many of the minority peoples of Yunnan traditionally boil a chicken to show respect to their dead. Once the ceremony is finished, they shred the meat and mix it with ginger, garlic, and cilantro to make "ghost chicken." The lime in this recipe, unusual for Chinese cooking, suggests the influence of Southeast Asia, which the province borders.

This paste showcases the layered flavors typical of Southeast Asian cooking. While the lemongrass does require a bit of work, its subtle but penetrating flavor is key. Adjust the amount of jalapeño peppers according to your heat tolerance and the heat level of the chiles you are using. We also like to use this spice paste on any type of grilled lamb.

The flavors of Mexico enliven this very adaptable spice paste, which is excellent on grilled beef and chicken as well as pork. If you want to make the flavor even more complex, substitute crushed chile de árbol, dried pasilla, or New Mexico chiles for the red-pepper flakes.