Weeknight Meals

This easy, elegant, and flavorful salad is delicious with a glass of dry Riesling.

Cider made from fresh apples creates a full-bodied glaze for these tender chops.

Garlic and raisins blend beautifully in a dish that's a welcome substitute for the basic broccoli-and-butter side.

The tangy honey-vinegar sauce that tops this crisp-skinned chicken is also great on pork, duck, or even a meaty fish.

Moderately priced avruga caviar (smoked herring roe from Spain) gives cooks a chance to throw caution to the wind and experiment. Stephen Harris purées it into a slate-gray emulsion, bringing visual drama and a smoky flavor to delicate salmon. Fleur de sel is a good substitute for his house-made sea salt.

It's the spicy, garlicky tomatillo salsa that really sells these addictive tostadas. Frying store-bought corn tortillas heightens the vibrancy of their corn flavor and creates a crisp foundation for the refried black beans, shredded romaine, lush avocado, and creamy queso fresco.

As with tomatoes, the profusion of heirloom varieties of potatoes at farmers' markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. This recipe is the perfect vehicle for trying any number of them. Nutty, creamy La Ratte fingerlings are a favorite of French chefs. German Butterballs, as their name suggests, are soft and buttery. For even cooking, choose potatoes that are about the same size.

When the weather warms up, these can be grilled, as they do at Spice Market. Look for the skewers in the kitchenware aisle.

From the menu at Vongerichten's TriBeCa restaurant, 66.

Work more soy into your diet with this delicious vegetarian dish. Serve with: rice noodles or steamed rice.

Don't add salt to the fried eggs or arugula—the pancetta and cheese are salty and add plenty of flavor.

If using chicken halves, ask the butcher to bone them for you.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be." Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds.

Many of us first tasted this rich, buttery fish (also known as butterfish or sablefish) at Japanese restaurants. It's often lacquered in a sweet miso glaze — a combination credited to famed sushi master Nobu Matsuhisa. It was only a matter of time before chefs everywhere discovered its succulence and versatility, comparable to Chilean sea bass. Now they're pairing it with everything from truffles to the Spanish flavors in this dish.