Weeknight Meals

Sweet sun-dried tomatoes and earthy black olives enliven thin veal slices with the vibrant flavors of a sunny coast.

A colorful and satisfying stew is priceless this time of year, and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

Corkscrew pasta gets a wake-up call with the unexpected übercrunch of toasted panko and a salty jolt from anchovies.

A fennel trifecta—you'll find that the sweet fronds, bulb, and seeds mix harmoniously in this dish.

Think beyond the salad bowl: Cooking escarole tempers its slight bitterness; pine nuts are a mellow complement.

Inspired by an antipasto that's popular at New York City's Lupa, this substantial salad takes a hearty, rich green that's usually cooked and proves how delicious it can be when served raw.

Chicken thighs are a natural for braising because they stay nice and juicy. Plus, the dark meat is a good counterpoint to the sweetness of peas and the slight acidity of the artichokes.

Cauliflower, enhanced with toasty almonds and a briny parsley-olive mixture, holds its own as the star in this simple and slightly spicy vegetarian supper.

Versatile store-bought polenta, turned cheesy with mascarpone and Parmigiano, is the simplest way we know to make cornmeal mush sexy.

Traditional papillote takes time and requires origami-like folding. Here, we use foil to make a no-mess pouch; the fish becomes infused with the flavors of tomato, capers, garlic, and lemon.

Nori, or sushi paper, can be found in Asian markets and health food stores.

Amy's favorite workweek dinner.

Serve this Basque-style dish with rice or bread to soak up all the juices.

For a more substantial meal, add cooked udon noodles to the broth.

This fragrant soup from Sam Hazen, executive chef at Tao in New York City and Las Vegas, is brimming with lean protein. Perfect for chilly weather!

Editor's note: The recipe and introductory text below are from Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray and Ruth Rogers. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006. Vegetables trifolati is a method of slicing and cooking with garlic, olive oil, and parsley. Other ingredients, such as mint, wine, or chiles, are sometimes added. In this recipe we add fresh, ripe tomatoes.