Weeknight Meals

Serve with: Grilled pattypan squash and crusty French bread.

Hannah Levitz of Monroe Township, New Jersey, writes: "I first became interested in cooking when my son, Paul, was growing up. He was a picky eater and quite a challenge to cook for. He's married now with children of his own, and thankfully, he has learned to love almost everything I make. When we all get together, I like to do the cooking — it gives my daughter-in-law a break. And because most of my recipes are speedy, I still have time to enjoy my three grandchildren."

Serve this flavorful dish with corn bread or crusty French bread.

Can be prepared in 45 minutes or less.

A healthful version of meatloaf that doesn't sacrifice taste for a lower fat content. Put leftovers on onion rolls with lettuce and tomato for a great sandwich treat.

Can be prepared in 45 minutes or less.

A one-dish meal with all the earthy flavors of the Southwest.

A hearty Moroccan-style one-dish meal.

Skillet-toasted fresh breadcrumbs tossed with Parmesan cheese add crunch to this terrific side dish.

Active time: 15 min Start to finish: 15 min

Salmoriglio is a strong, pungent lemon-herb sauce, originally from Calabria and Sicily. Serve the lamb with the chopped Greek salad to start and some grilled bread for soaking up the sauce.

This is a typical Norman recipe, a way to use up the little bits of cheese that somehow manage to end up on a cheese platter. It is delicious.

We adapted this dish from a recipe in La Cuisine Spontanée by Swiss chef Frédy Girardet. Braising the chicken breasts over the leeks keeps them satisfyingly moist and tender. Crusty bread is a good accompaniment.

"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell’s restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe—and so would my family." The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.

A quintessential Polish comfort food, pierogies can be stuffed with potatoes, cheese, sauerkraut, or wild mushrooms. Here, dried porcini are combined with cremini mushrooms, adding a woodsy depth to the filling. Served with golden sautéed onions and sour cream, these dumplings make a delicious main dish.

This is a nice starter for brunch or supper. It can be made a day ahead and rewarmed before serving.