Weeknight Meals
The Delicious Omelette
A bit of water whisked into the eggs tenderizes them. You may fill this omelette with anything you like, of course. It makes two very generous servings.
For the mushroom and goat cheese variation, sauté 1 pound of thickly sliced mushrooms in 2 tablespoons unsalted butter until they are golden and most of their liquid has evaporated. Use about 4 ounces fresh goat cheese, and 1/2 cup of chervil sprigs (you may substitute flat-leaf parsley), which you mince at the very last minute, to take advantage of their flavorful oils.
By Susan Herrmann Loomis
Chicken Escalopes with Watercress-Green Onion Mayonnaise
Also try the flavored mayonnaise on roast beef or ham sandwiches.
Steamed Sea Bass, Cantonese Style
By Michael Tong
Simple Vegetable Couscous
With such hearty vegetables, this can easily be served as a meatless main course.
Octopus with Linguine
Though Rose Pascale always uses fresh octopus (sold as pulpo in many Latino markets), we found that it's generally sold frozen. You may need to special-order or reserve octopus from your local fish market several days ahead.
By Rose Pascale
Chicken with Chestnuts
Chinese chestnuts are quite common in the cuisine of northern China; they also appear in the food of Shanghai. These sweet meats, which are smaller than their European cousins, are used in many braised dishes and casseroles.
Active time: 35 min Start to finish: 1 hr
By Wang Haibo
Grilled Whitefish with Lemon-Tarragon Sauce
The delicate flavors of the fish pair perfectly with the zesty dressing of the potato salad from Un Grande Café, in Chicago, Illinois.
Lamb with White Poppy Seeds
Posto, cardamom pods, and whole dried red chiles are available at Penzeys (800-741-7787; penzeys.com) and Kalustyan's (800-352-3451; kalustyans.com).
Savory Hamburgers
By James Beard