Weeknight Meals

A dash of curry powder transforms this cool fruit soup into a sweetly savory first course.

Sautéed radishes give a nice kick to this dish, an easy version of fajitas.

Buttermilk and lemon juice add some tang; carrots and celery add crunch.

Frozen artichokes simplify this recipe, which is inspired by one from cookbook author Paula Wolfert.

To make things even easier, use a cabbage slaw mix. Serve with: Deli rice salad.

I like using Israeli couscous for this dish, although pearl barley may be substituted. This couscous is quite starchy and should be rinsed after cooking.

"When my ancestors left Spain and settled on the Greek island of Rhodes five hundred years ago," writes Rebecca Levy of Los Angeles, California, "they brought with them their Sephardic culture. Likewise, when I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home. Many of my recipes are centuries old, and since each one is connected to a story, I always try to tell a little anecdote about the food so that the history will not be lost." Serve the stew over rice to soak up the juices.

Serve with: Warm corn tortillas, Spanish rice, and grilled zucchini. Dessert: Fresh coconut cake from the bakery.

Golden brown sugar brings out the natural sweetness of the shrimp.

Cacio e Pepe For this recipe, you need to grate the cheese with the ragged-edged holes of a box grater for ease of melting. Don't use the small teardrop-shaped holes or a rasp, as your cheese will clump up in the bowl.

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.