Weeknight Meals

Look for the panko at Asian markets and in the Asian foods section of some supermarkets.

Ask the butcher to butterfly the lamb.

Shrimp transforms a Middle Eastern salad into a light yet satisfying main course.

For a heartier dish, add sliced grilled steak or chicken. Hoisin sauce can be found in the Asian foods section of many supermarkets and at Asian markets.

Look for ancho chile powder in the spice section of supermarkets.

In French, the term tartine can refer to a buttered slice of bread that's topped with a spread, or an open-faced sandwich, such as the one here. Piment d'Espelette, a dried red pepper from the French Basque region, can be found online at surfasonline.com. If you can't find fresh sardines, use trout or branzino fillets instead.

Editor's note: The recipe and introductory text below are from Stonewall Kitchen Favorites. To read more about the book, click here. When people travel to Maine they want to eat lobster, and this sandwich — created by chef Cheryl Lewis — has become the number-one-selling dish at the Stonewall Kitchen Café. You can prepare the basil aïoli, the lobster salad, and the bacon up to 8 hours ahead of time and assemble the sandwiches at the very last minute. On a hot summer day or night, this sandwich makes an elegant and easy main course, accompanied by tangy coleslaw or potato salad. The recipe can easily be doubled or tripled for a crowd. This recipe makes two very generous sandwiches; you will easily have enough for three to four more modest sandwiches.

Linda Kuipers of Traverse City, Michigan, writes: "A labor of love, this compilation of barbecue recipes accommodates a little of each of my family members' taste." Smooth, salty, tangy, and sweet — this sauce and ribs are a perfect dinner duet.

Here, the old trick of moistening scrambled eggs with cream cheese is elevated with Boursin, which also adds flavor. This makes a good brunch dish or, when served with a salad, a satisfying light supper.