Weeknight Meals

There's no alternative to Chinese sausage—it's slightly sweet and very flavorful.

Team this hearty side dish with a pork or chicken entrée, or just add some crusty bread and make a meal out of it.

Small imported Turkish bay leaves, available at supermarkets, are ideal for this recipe.

Roasted bell peppers, prosciutto, and olives are added to the classic Italian trio of tomatoes, mozzarella, and basil. Serve with plenty of crusty country bread.

Look for red curry paste in the Asian section of the supermarket. Serve with: Lentil and rice pilaf and sautéed mixed vegetables. Dessert: Sliced papaya and mango.

These wraps make for an informal and delightfully messy summer supper. Complete the meal with a rice salad from the deli (adding diced bell peppers and a splash of rice vinegar, if desired) and ice cream sprinkled with minced crystallized ginger.

Mary deMuth of Rowlett, Texas, writes: "Because my husband is in a graduate program, we've been able to meet people from all over the world. It has been a great experience for our three children — and a chance for me to add to my recipe collection. We frequently have other students over for dinner, so I'm always learning new dishes. Next year our family will be moving to southern France, and we're very excited about the food we'll have there. We hope to make many new friends who will share their Provençal specialties." This side dish is a perfect contribution to any potluck picnic. Toss in a can of drained tuna for a more substantial salad.

The great flavor of toasted cumin adds a nice dimension to this easy side dish. It's an extra step that is definitely worth it.

This fluffy puree makes a sumptuous side dish, as well as a creamy base on which to serve pan-seared salmon or scallops.

A lightly dressed salad of baby greens would complement this entrée nicely; serve rum-drizzled grilled pound cake slices afterward.

A quintessential California pairing. Brush slices of sourdough bread with olive oil and grill (about two minutes per side) to serve alongside. What to drink: A crisp, dry white wine, such as a Sauvignon Blanc.

The origin of this dish is unknown, but it's a common menu feature of many Italo-American restaurants of the red-sauce variety. In kitchen lingo, a shoemaker is a shortcutting, skillful hack; a shoemaker cobbles things, a meal, together from the meager things on hand. In Italian, scarpa translates as "shoe" and scarpariella is slang for shoemaker. The actual name for one who plies this trade is calzolaio. In Chicken Scarpariella, a spring chicken is "hacked" up in to small pieces and quickly cooked with a few common ingredients.

This looks and tastes like egg salad, even though it's made with tofu. Active time: 15 min Start to finish: 20 min

Bulgogi Editor's note: The recipe and introductory text below are excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kwak and Korean cuisine, click here. As you will see when you are barbecuing this marinated beef, its smell will make your mouth water. Once you try Korean barbecue, it will become something you crave — even if you're not usually a beef eater. Bulgogi is traditionally eaten with white rice and a variety of sides, usually spicy ones. Most important, serve it with fresh red leaf lettuce, thinly sliced raw garlic, and some spicy fresh peppers to make a ssam: holding the lettuce in your palm, make a wrap that envelops the barbecued beef, some rice, the dipping sauce, and, if desired, the vegetables. Feel free to experiment!

Serve with: Spinach salad topped with toasted almonds, and sesame breadsticks.