Weeknight Meals

Chef Ludovic LeFebvre writes: "I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways. "Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home. " Sophisticated flavors; simple techniques. Serve with crusty bread.

Active time: 35 min Start to finish: 45 min

Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough. "After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce." Serve these creamy grits with fried eggs for a southern-style breakfast. Andouille, a spicy pork sausage, is available at specialty foods stores and some supermarkets.

Serve with: Baked potatoes and sautéed zucchini. Dessert: Dulce de leche ice cream with toasted almonds.

Active time: 30 min Start to finish: 1 1/2 hr (not including frico) Test your springform pan with water for leakage before getting started. If it leaks, tightly wrap the bottom and halfway up the side of the pan with two layers of foil before filling it.

For a delicious, quick accompaniment try our Creamy Parmesan Polenta .

The smoked paprika in this recipe adds depth. Unlike Hungarian paprika powder, which is prepared by drying the chiles in the sun, the Spanish smoked version (like La Chinata brand) is prepared by roasting the peppers over smoldering oak fires before being ground to a velvety powder. Active time: 30 min Start to finish: 30 min

Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer — and passionate about my job. It was a dream of mine to have a career in the culinary arts, but I didn't think that was possible. In college I was a political science major and considered going to law school. But soon after graduation I realized cooking was my true calling." Italian-inspired sandwiches hot off the grill.

Goat cheese and truffle oil add rich flavors to the humble sweet potato.

Serve with: Romaine salad with creamy Italian dressing, and steamed Broccolini. Dessert: Lemon gelato topped with sliced figs and Marsala.

M'Eloise Waters of Yakima, Washington, writes: "Throughout the years, I have enjoyed so many 'R.S.V.P.' recipes, and now I have a request of my own: the chicken pasta from Spazzo Mediterranean Grill in Bellevue, Washington. It has fresh herbs, walnuts, almonds, and caramelized onions."

Serve with: Warmed flatbread. Dessert: Vanilla pudding with sliced mango.

The Lime Mojo (a sauce of olive oil, chilies, garlic and spices) provides a spicy, tangy counterpoint to the pork. Serve the Spiced Butternut Squash and the Corn and Cheese Arepas (see recipes) as side dishes, and pour a Zinfandel or dark beer. Begin preparing the pork a day ahead.

Juicy cantaloupe makes a refreshing salsa for grilled chicken or fish. For a milder salsa, discard all the chile seeds.

Roasting the lamb, instead of braising, intensifies its flavor.

Don't skip the green peppers when making these sandwiches. They give just the right balance to the pepper mixture, slightly cutting the sweetness of their red and orange companions.

Executive chef Dan Swinney serves this terrific dish on a bed of sautéed fresh spinach.