Weeknight Meals

Big chunks of portobello and shiitake mushrooms make for a hearty soup.

A gratin is the golden, epicurean crust that forms on the surface of savory baked or broiled dishes. Pungent Gruyère makes a genial topping that acts as a protective layer, preventing the potatoes from drying out.

Active time: 50 min Start to finish: 1 1/4 hr

For a light meal, all you need is some crusty French bread and a garden salad to go with this comforting soup.

Active time: 20 min Start to finish: 20 min

These clams in garlicky broth were named after Bulhão Pato, a 19th-century Portuguese poet. Although his verses have been largely forgotten, the dish remains popular throughout Lisbon. Serve it as the first course of an elegant meal or as the main course of a light lunch.

When buying green beans, look for the skinniest ones—they have the best texture. Offer plenty of crusty bread, and open a bottle of Cabernet Sauvignon to go with this hearty main-course salad.

Offer thinly sliced serrano ham or prosciutto and bowls of stuffed olives and toasted almonds along with the beans.

Pat Christofolo runs the kitchen at this restaurant, located only a few minutes from downtown Phoenix. She's particular about the way she puts this sandwich together: The mayo should touch both the chicken and greens, so each has its own bit of dressing.

What to drink: Gainey Vineyard 2000 Sauvignon Blanc, Limited Selection, Santa Ynez Valley, or another full-bodied, heavily oaked Sauvignon Blanc.

This smoky, creamy combination of white and sweet potatoes may be the ultimate Thanksgiving side dish.

Active time: 25 min Start to finish: 25 min

This meal is reminiscent of one we enjoyed at the Lemon Grass Restaurant in New Orleans. Active time: 40 min Start to finish: 40 min

"Out of necessity, I've developed a love for quick cooking," writes Judy Wilkins of Tyler, Texas. "Between my musician's hours (nights and weekends as an accompanist for local choral groups) 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."

Serve with: Parslied new potatoes and a frisée salad with goat cheese. Dessert: Pineapple sorbet with sliced strawberries.