Weeknight Meals

Thinly sliced roast turkey can be used instead of Black Forest ham.

Pam Norby of Amery, Wisconsin, writes: "I'm originally from California, but my husband and I moved to Wisconsin so we could live in the country. We raise animals and grow most of our own fruits and vegetables. I like being able to just walk outside and pick fresh ingredients that don't take a lot of time to prepare. Serious grocery shopping is a long drive away, but thanks to the Internet, I can order just about any specialty food I want." Thin slices of cooked roast beef can stand in for the chicken.

The secret to this dish is perfectly golden garlic. Pale garlic won't crisp properly while cooling, whereas overcooked garlic will be bitter.

It's very important not to use all white meat in this recipe — dark meat, which is higher in fat, has far more flavor, so look for ground turkey with at least 7 percent fat.

Unlike salmon fillets, salmon steaks have bones in the center. Any leftover red-wine butter is delicious on beef, lamb chops, chicken, or mushrooms.

Jennifer Janesko of Kansas City, Kansas, writes: "I had an amazing egg drop soup at the Canyon Ranch SpaClub at The Venetian, in Las Vegas. It had a slight kick of lemon and was perfect after a long night of blackjack. Could you get the recipe?"

We love the flavor of Black Forest ham in this soup, but you can use any variety of ham, or even kielbasa, smoked turkey, or bacon. A dollop of sour cream rounds out the acidity of the tomatoes.

In this version of gremolata, garlic is omitted and rosemary and orange peel are added to the traditional mix of minced parsley and lemon peel.

Panko are fluffy white Japanese breadcrumbs that make a light, crisp crust when fried. Look for them in the Asian foods section of most supermarkets. This dish can easily be doubled. Serve with: Steamed spinach and scalloped potatoes.

Nancy Dalrymple of New Orleans, Louisiana, writes: "Last year, my husband and I celebrated our anniversary with a long weekend at Annadele's Plantation, a charming bed-and-breakfast in nearby Covington. Although the rooms were lovely, what made Annadele's so special was the great food. During our stay we learned that the restaurant is open to the public, so we've been back several times for our favorite dish, the pompano fillet with crabmeat and beurre blanc." Pompano — a delicately flavored white fish — is a popular entrée in and around New Orleans. In Annadele's signature version, the fish is topped with sweet crabmeat and a creamy white wine-lemon sauce.

Armandino Batali of Salumi in Seattle, writes: "My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis' interest in Italian cooking and culture goes back generations. My grandfather opened Seattle's first Italian-food import store in 1903. It was located just a few steps from where my restaurant, Salumi, is now, and it's one of the things that inspired me to get into the business. "The idea behind Salumi was to create a restaurant, deli, and meat factory in one place, just like the salumerias in Italy. We're known for homemade sausages and salami, but we also attract a large lunchtime crowd. Some of the specials, like the meat loaf and frittata, have been in our family for years. They're also easy to make at home." This Italian-inspired version is filled with sausage, mozzarella cheese, and basil.

The truffled fries are an inspired, luxurious accompaniment.

Richard Montoya of Dallas, Texas, writes: "I've lived in Dallas for 20 years and I've noticed that the city's restaurants just keep getting better and better. One of my favorites is Jasper's in nearby Plano. When I take friends there, I always recommend the pork tenderloin." At Jasper's, the pork is served with bourbon creamed corn and a twice-baked potato.

Hearty lentils and a creamy cauliflower puree make this a particularly satisfying fish dish. Curry powder is an exotic surprise in the lentils.

Serve over couscous, if desired.