Weeknight Meals

Yogurt, curry, and cumin flavors combine in this delicious Indian-inspired appetizer. It makes terrific cocktail party fare.

"My mom taught me how to cook — mostly the meat-and-potatoes fare favored in my native north Texas," writes Judy Wilkins of Tyler, Texas. "I'll always have a fondness for that kind of meal, but now that I live in a town closer to Louisiana, I've developed a love for Cajun food. Out of necessity, I've also developed a love for quick cooking. Between my musician's hours (nights and weekends) and teacher's hours (daytime piano lessons), my schedule can be nuts. When I do have the chance to cook dinner on a weeknight, whatever I make can't take too long — and it has to taste great." With this communal dish, the mess is part of the fun. Lay down newspapers on the table and invite guests to peel-and-eat. And serve crusty bread for sopping up the juices.

Active time: 25 min Start to finish: 45 min

Soaking the leek in vinegar and water helps to pull out the dirt and sand. Be sure to rinse well.

Serve these spicy grilled shrimp with bread for sopping up all the sauce.

It's common in Oaxaca to add mint to rice, adding a subtle herbal dimension.

Active time: 5 min Start to finish: 40 min

Holly Gustafson of Shaker Heights, Ohio, writes: "Noggins Restaurant, Raw Bar & Pub is a great restaurant in my neighborhood that serves the most wonderful artichoke-blue cheese bisque. I've searched many cooking Web sites for something similar, but I can't find anything close to it. Can you help me get the real recipe?" The blue cheese adds a pungent note to this silky, warming soup.

A dash of curry powder transforms this cool fruit soup into a sweetly savory first course.

Sautéed radishes give a nice kick to this dish, an easy version of fajitas.

Buttermilk and lemon juice add some tang; carrots and celery add crunch.