Weeknight Meals

The salsa is also delicious made with diced ripe mangoes.

Inspired by the classic Sicilian winter salad of blood oranges and fennel.

This recipe originally accompanied a story on a matzoh ball taste test.

Serve with: Yellow rice pilaf mixed with baby peas, and buttered steamed spinach.

If you prefer to present these halibut steaks with additional grill marks (as in the photo), you can grill the skin sides for about 1 minute each before grilling flesh.

If you can get fresh shelled peas, cook them in a pan of boiling water until they are just tender, 3 to 5 minutes, then drain and toss them with the chives, zest, and pepper. Active time: 40 min Start to finish: 40 min

At the restaurant, these are called truffles and are served on mixed greens with a watercress vinaigrette, but they are also excellent presented on their own as hors d'oeuvres.

Baby back ribs are less fatty than spareribs, and this marinade is flavorful without being a heavy barbecue sauce.

A seasoning mix that originated in Jamaica, jerk is popular throughout the Caribbean in the preparation of meats such as pork and chicken for grilling. Jerk seasoning typically includes chilies, onion, allspice, and thyme. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

In keeping with the Greek flavor of this dish, James partners it with orzo, a rice-shaped pasta popular in Greek cooking.

A different, easy way to enjoy ground beef.

We love this recipe as much for the soy-glazed bonito flakes, with their maddeningly good smoky-savory-sweet flavor, as for making such great use of leftovers.

Peas and chives really dress up this side dish.

This is great warm or at room temperature.

Marinate the tri-tip for at least two hours.