Weeknight Meals

(Mashed Potatoes with Cabbage) Can be prepared in 45 minutes or less. This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.

Brining these pork chops for 2 days results in succulent, tender meat. The brine in this recipe is based on one that appears in Mark Peel and Nancy Silverton's Food of Campanile.

Ciabatta is a wonderfully chewy classic Italian bread that is being rediscovered by specialty bakers around the country. Look for a rather wide, flat, flour-dusted bread, whether shaped into rolls or loaves. The rolls we used were 4- to 5-inch rectangles, but one or two ciabatta loaves would work equally well. Can be prepared in 45 minutes or less.

Even though they are most often associated with the Jewish holiday of Hanukkah, potato pancakes have a year-round appeal. Here they are given a Middle Eastern twist with the addition of flour made from chick-peas - the dominant flavor in falafel - as well as chilis, herbs and spices. Pour a dry white wine. For dessert, present fruit and some halvah. Chick-pea flour is available at Middle Eastern and Indian markets.

Can be prepared in 45 minutes or less.

Chef Stratta prepares this satisfying sandwich for The Terrace Dining Room, Phoenix, Arizona.

Serve this lively chili with warm tortillas and a colorful plate of sliced avocado, tomato and red onion drizzled with lemon juice.

A warming and filling main-course soup.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

An interesting and slightly sweet salad that's great with sandwiches, burgers and grilled chicken. Can be prepared in 45 minutes or less.

A country-style Italian bread and a hearty salad of romaine with roasted peppers and black olives would be great with this pasta dish. Pears with walnuts and Gorgonzola cheese would be a nice dessert.

Can be prepared in 45 minutes or less.

(POLLO ALLA MARENGO) On June 14, 1800, Napoléon Bonaparte defeated the Austrians at Marengo, a village in southeast Piedmont. The town has given its name to this chicken dish, which was cooked on the battlefield by Dunand, chef to Napoléon. It is still served throughout the area-as well as in France-and is often made with veal. Serve with lots of bread to soak up the juices; uncork a velvety red Barbaresco.