Weeknight Meals

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less. Editors note: This recipe was written in 1991, before Southeast Asian ingredients were widely available. For a more authentic take on the dish, substitute rice noodles for the capellini or thin spaghetti. (To cook: Soak the rice noodles in a large bowl of cold water for 15 minutes, then drain the noodles, and boil in salted water until tender, 1 to 2 minutes. Drain the noodles, rinse under cold water, and drain again.) You can also replace the dried hot red pepper flakes with an equal amount of sambal oelek, and use 1 1/2 tablespoons (or more to taste) fish sauce in place of the soy sauce and anchovy paste. Also: Feel free to use flank or skirt steak in place of the shell steak, adjusting the cooking time as necessary.

The sauce is a variation of a classic one from the Normandy region of France, where it's made with apples and Calvados.

"I recently ventured to Brooklyn Heights, where I had a sensational meal at Henry's End," says Mariana Field Hoppin of New York, New York. "The shrimp with basil-garlic butter was out of this world. Could you obtain the recipe?"

This is a nice starter for brunch or supper. It can be made a day ahead and rewarmed before serving.

Prepared pesto is widely available; here it brightens up quickly cooked clams. Offer some crusty bread for soaking up the broth and a salad of bagged Mediterranean greens dressed with balsamic vinaigrette. End with gelato and biscotti for an authentic Italian touch.

A bagged lettuce mix with "Mediterranean" greens would go nicely here when tossed with red wine vinaigrette and served with ciabatta bread. End with pears and a plate of bittersweet chocolate-nut toffee.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

The aroma of sausage simmering in tomatoes expresses Naples as well as any long-cooked ragù. Indeed, the ensuing sauce is often called ragù di salsicce. In this recipe, you produce just enough sauce for a first course of pasta — either spaghetti or ziti is perfect — with a beautiful bonus of meat for the second course. To make the most of the sauce, set aside only a spoonful to top each portion of sausage, then add the cooked pasta to the sauce, turning the pasta in the sauce until it is evenly dressed and has soaked up some of the sauce's savor.

Can be prepared in 45 minutes or less.