Weeknight Meals

This recipe can be prepared in 45 minutes or less.

A traditional side dish for the Christmas ham, sausage or spareribs.

The following recipe can also be made with 1-inch-thick salmon fillets. Can be prepared in 45 minutes or less.

(Frittata di Funghi con menta) The frittata is a popular appetizer, lunch or light supper in Tuscany, and making it is an art. Tuscans like their frittatas golden on the outside and creamy on the inside. Frittatas usually feature seasonal vegetables like artichokes, asparagus or the wild mushrooms here. Porcini and cantarelli (chanterelles) are the most common wild Tuscan mushrooms, but others can occasionally be found at markets or in secret spots in the woods.

Servings: Makes 10 servings.

A tangy glaze brings out the sweetness of this crisp-crusted salmon.

Offer crackers and some coleslaw along with the chowder. Lemon meringue pie is a perfect way to end the meal.

"Gelson's market here in Los Angeles has a fantastic variety of prepared foods in the deli," says Susan Baker of Los Angeles, California. "My mother, who doesn't have a Gelson's where she lives in Tacoma, would make a trip to Southern California just for their lemon chicken pasta. I'd love to surprise her with the recipe." This dish is best served either chilled or at room temperature. If you'd like to make your own pasta, our technique video will show you how.

Serve roasted bell peppers and olives before this hearty entrée. Spoon sliced and sugared strawberries over ricotta cheesecake to complete the meal.

(Bistecca ai Ferri con Rucola e Parmigiano) Bistecca ai ferri (beefsteak grilled over the fire) is sometimes called bistecca alla fiorentina; it is the signature dish of Florence, but the people of Cortona, in eastern Tuscany, also claim it as theirs. No matter where it's from, grilled steak is perhaps the most classic and luxurious Tuscan beef dish. Any succulent, thick-cut steak will do, although Tuscan chefs prefer porterhouse or T-bone, especially from their local Chianina cows. The meat is coated in oil and garlic, then grilled and served on a bed of arugula with lemon wedges and shaved Parmesan. Use only genuine Parmigiano-Reggiano cheese; a vegetable peeler makes it easy to shave thin, curling strips.

The success of this dish depends entirely on the quality of your ingredients. Now's the time to use your best olive oil, freshly ground pepper, and a generous amount of a flavorful sea salt.