Weeknight Meals

Coconut milk adds a silky richness to this South Indian–style vegetarian meal.

Sweet caramelized onions and a tart Granny Smith apple are a perfect balancing act, especially when combined with rich smoked sausage.

Flank steak stars in a satisfying meal that guests can assemble to their liking. We are big fans of tomatillo salsas for their bright, slightly acidic flavor, which is complemented here by creamy avocado.

Just a small amount of precious saffron turns this weeknight supper into something out of the ordinary. We prefer cultivated mussels because they require less cleaning, making them a cinch to prepare.

Chunks of bacon give this English classic newfound appeal.

This will be a hit with fans of blue cheese. It's so rich that small portions would also be great as a starter or side dish.

Classic taste, new look. The borders puff up beautifully to keep the filling in place.

Cooking a pot of rice is much easier than tearing up and toasting bread for stuffing. Assembling the side dish a day ahead saves time, too.

After the porcini mushrooms add their flavor to the broth, you can use them in an omelet or a sauté.

Barley replaces arborio in this "risotto."

This is a soft-style version of chilaquiles, tortilla chips sautéed with chiles and meat and topped with melted cheese. Crema mexicana, a cultured Mexican cream, is available in the cheese and deli section of many supermarkets and at Latin markets.

Soufflés often contain so much cheese it dominates the dish. Swiss cheese subtly enriches this flavorful version.

The garlicky spread that tops this steak is also excellent on fish, chicken, and pasta. Make extra and freeze it for a super finish for future weeknight dinners.

This classic Italian trio never gets old, because it works so well: The saltiness of Parmigiano-Reggiano accentuates the sweetness in the popular winter squash while earthy sage rounds it all out.

Three southern favorites—tender catfish, mellow roasted okra, and sweet corn—are united by an irresistible butter sauce.

We've added spinach to this classic Italian soup to create a dish that's both filling and delicious.

Roasting a whole head of cauliflower at high heat creates beautifully caramelized florets. It's perfectly offset by fresh parsley and a drizzle of a quick lemon dressing.