Weeknight Meals

Cheese power: Monterey Jack and parmesan are creamy and smooth, while blue lends a subtle savoriness.

The sweet and savory flavors coaxed from the bacon, onion, raisins, and vinegar in this dish complement the delicate trout without overpowering it.

Editor's note: The recipe and introductory text below are from China Modern by Ching-He Huang. In Chinese, Xi-fan means "watery rice." This modern version contains both brown rice and mixed whole grains.

Toss and broil: Charred peppers and red onion bring color and sweetness to workaday chicken breasts.

Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring.

The cabbage and carrots in this dish supply 126 percent of your daily vitamin A, key to maintaining healthy eyes.

Using goat cheese and nonfat ricotta skims fat, not flavor.

Editor's note: The recipe and introductory text below are from Simple Chinese Cooking by Kylie Kwong. Because pork is rather rich, I like to add a touch of hoisin sauce—the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.

Editor's note: The recipe and introductory text below are from The Shun Lee Cookbook by Michael Tong. This Sichuan dish features a regional sauce, sometimes called "fish-fragrant flavor," that combines hot chili paste, garlic, ginger, scallions, vinegar, sugar, and soy sauce—but no fish!

The broccoli gives bright flavor and color to this easy vegetarian pasta dish.

Saltimbocca, an Italian classic, traditionally calls for veal — but tastes even better with chicken.

This fresh and sophisticated dish would be a delicious vegetarian entrée for two—just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket.

Add a salad and your meal is set. Or serve small squares for an appetizer.

Nick was inspired to make this dish while living in Philadelphia, where the sandwich is king. It's great for breakfast, or even a Sunday supper.

This North African-inspired stew is good over couscous with a little lemon juice and chopped mint. Because it's made with beef tenderloin, it's ready in minutes instead of hours.

This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4 cup increments.

Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.