Quick

Pomegranate seeds sub in for cranberries in this bracing, colorful relish.

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

Use leftover biscuits and any bottled barbecue sauce for this creation.

Transform leftover turkey into the ultimate grilled cheese.

If you like things extra spicy, pass some chili sauce at the table.

If you don't have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

Vegan The simplest saladitas in my repertoire are the ones that pair a single fruit with just one fresh herb. These are as flexible as they are easy. Extra-virgin olive oil, fresh lemon or lime juice, and salt and pepper are all optional. A small pile of Pickled Red Onions is always welcome on top. Make these shortly before serving.

Are you in love with a hard-core carnivore who simply won't touch the green stuff? Well, here's the perfect way to get your sweetie to eat less meaty. He'll never notice the veggies in this beef lover's delight. He probably also won't notice that the meat in his taco contains zinc, niacin, and vitamin B12, essential vitamins and minerals for robust health. Shh… it'll be our little secret.

Tart, fruity pomegranate molasses brightens up the mellow turkey.

This sammie-side combo fulfills all your midday-meal needs.

This bright, creamy yogurt sauce is lightly flecked with herbs and is great for everything from drizzling over savory bowls of grains to spooning on top of fried rice, breakfast hash, or Buckwheat Crepes. Double the recipe for a larger group or to keep a little jar of the sauce in the refrigerator. It's season-less, really. Morning Notes: Depending on the kind of yogurt you use and how you prefer the consistency of this sauce, feel free to add a spoonful (or two) of cold water to thin it out.

Susan O'Brien (adapted by Lori Sobelson) With yams, black beans, and amaranth, these burritos are seriously hearty fare. For a gluten-free meal, use brown rice tortillas, and for a vegan one, use a vegan sour cream substitute.

A double boost of basil, from the pesto and the fresh leaves, gives this whole wheat couscous a flavor lift. It's perfect for busy weeknights when you are starving for quick and easy carbs. Home-cooked chickpeas taste best, but canned chickpeas work fine when you're in a rush. And pesto from a jar is a perfectly good replacement for homemade. Serve next to sautéed fish or chicken.

When an abundance of fresh vine-ripened tomatoes piles high on my mother's kitchen counter in Thessa-loniki, she cooks up a simple pot of juicy bulgur with the fruit. This classic pairing is born out of necessity in the heat of summer in many parts of the Mediterranean. It nicely accompanies lamb chops, flank steak, chicken breast, or grilled shrimp. I like to add the fruity heat of Aleppo pepper, but you may replace it here with 1 teaspoon paprika and a good dose of black pepper. If you like a more textured side, use coarse bulgur. You may need up to an additional 3/4 cup broth (for a total of 2 1/4 cups liquid) and a total cooking time of 20 to 25 minutes. I often prepare double the amount, as this side reheats well and freezes nicely for up to 1 month (add a bit of water when reheating). I don't mind that the basil darkens a bit, as it also intensifies the flavor.

This is a heretical bastardization of salade niçoise and salade aux lardons, whole-grains style. I like the cracked green wheat called freekeh here because its faint grassy, oceanic aroma complements the tuna so well, but regular cracked wheat or, really, any other whole grain would work well too. Instead of bacon lardons (if I'm making a salad, it very often means I don't want to have to cook anything fresh), I use similar-size strips of sun-dried tomatoes, whose texture, when softened a bit in the dressing, at least vaguely recalls that of lardons.

This breakfast is wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach.

This may be my favorite accompaniment in the book. It's wonderful on pretty much everything, especially Buckwheat Crepes or Whole-Grain Buttermilk Pancakes, or stirred into The Very Best Oatmeal. Ricotta is traditionally made from the whey that's left over from the cheese-making process, and it's often extremely mild. This recipe brightens the simple cheese with a combination of honey, vanilla, and lemon zest¿transforming it into a light morning topping that could rival any high-end yogurt or jam.

Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Gruyère found in this recipe. Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.