Weeknight Meals

These easy enchiladas have a bright, lively flavor thanks to lots of tomatillos, fresh herbs, and two kinds of chiles.

We're all for those simple dishes in which every ingredient tastes radiantly of itself. Sometimes, though, we're reminded of how ingredients can become even more special from their interaction. This veal preparation is definitely one of those reminders — you don't taste cheese or anchovy or wine or butter, just gorgeous meat with a green freshness from the spinach. You'll want some good crusty bread to soak up every last drop of the incredibly flavorful sauce.

Scallops halved horizontally cook fast and make a meaty, substantial meal — especially when accompanied by this rich white-wine sauce studded with peas and chopped chives.

Who needs takeout? You can make tender sirloin beef tips and broccoli in a velvety soy glaze just as fast yourself.

Contrasting textures — crunchy salad and creamy chickpeas spread over freshly grilled pita — make this vegetarian meal something truly special.

Cutlets get an indulgent topping of rich ham and nutty melted Gruyère in a contemporary take on chicken Cordon Bleu.

Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart — but they're just as moist and irresistible.

Flavorful smoked mackerel (a nice change from tuna) stars in an effortless combination of crisp, refreshing ingredients that require no cooking.

Barbecue sauce from the bottle pales beside the 15-minute stovetop version here. We've paired it with a tender flatiron steak that may just become your favorite new cut of beef.

The spice in this dish from Jennifer Maeng, executive chef at Korean Temple Cuisine in New York City, adds more than taste. A compound found in red-hot pepper may also rev up your metabolism. Wok star!

If your jalapeño isn't spicy enough, add another tablespoon of the chopped chile.

Ground dried mushrooms become a flavorful crust for the steaks.

Brie coats the rigatoni like a creamy pasta sauce.

Pungent and salty, preserved snow cabbage is a great flavor-booster in this fresh-tasting stir-fry.

A serrated kinpira peeler ($15 online at amazon.com) makes quick work of a carrot-and-celery julienne.

This is delicious served either warm or at room temperature.

Lots of fresh herbs and plenty of lime juice make this summery noodle salad super refreshing.

Editor's note: The recipe and introductory text below are from Lobel's Prime Time Grilling: Recipes & Tips from America's #1 Butchers, by Stanley, Leon, Evan, Mark and David Lobel. Sausage varies wildly in quality and seasonings. Buy your favorite hot Italian sausage from a butcher or shop you know and like. If you prefer, use another kind of sausage meat, flavored as you prefer, but use the best money can buy.

This simple preparation puts the focus on the fabulous seafood.