Weeknight Meals

"I have a 'stragglers Thanksgiving' — that's what I call it — at my house every year," writes Frances Teasley of North Hollywood, California. "I know a lot of people who, like me, don't have any family nearby. Thirteen years ago I started inviting a few people for dinner. And that small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking that fills the house."

For this recipe, David Pasternack uses "unrefined" sea salt, which has no additives such as iodine or those that prevent caking, so these salts are often moist. He also told us we could coat the fish with an additive-free kosher salt. It worked nicely but required more egg whites (6 total).

This is a dish you might be served in a café in the Middle East. It's simple and flavorful and makes a quick dinner; it's also great for a picnic.

This tiny meatloaf should not be overbaked! Once removed from the oven, it will keep cooking for a few minutes. The chili sauce is the American kind, not the Asian.

Offer this meatless main-course salad with a basket of seeded flatbreads, steamed artichokes, and a lemon-mayo dipping sauce. Follow the meal with a bowl of apricots and some purchased baklava.

Juana Vázquez-Gómez of Redondo Beach, California, writes: "Growing up in Cuernavaca, just outside Mexico City, I remember my grandmother cooking elaborate Mexican meals every day. My mother continued that tradition, but not in such an all-consuming manner. For her it was a great joy to plan a menu and then invite people to help with the preparation. "The women in my life taught me the beauty of a good meal. I still use many of their recipes today, but unlike my grandmother I don't spend an entire day in the kitchen. Fortunately, my husband and kids like to cook, so I've found a balance between my grandmother's time-intensive recipes and my mother's practicality. "

Using pre-tenderized steak (labeled "cube steak" at the meat counter) makes this bistro-style dish extra succulent. Serve with: Hash browns and steamed broccoli. Dessert: Warm apple pie.

Serve this dish with French bread to get all the delicious sauce.

If you have leftover roast chicken or turkey, use it here and save a step. You'll need 3 cups of shredded meat.

Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

"This is one of my favorite pastas," Lisa Bonacossi said, citing its simplicity. "it is made with lemons, pine nuts, and oil that everyone has on hand." The flavors are simple and brilliant. The sauce is best served with fresh tagliatelle. I serve it with lemon wedges too for those who like to squeeze a bit of fresh juice over the pasta. Serve this with a well-chilled Pinot Grigio for a nice, bright combination.

A favorite steak-dinner starter served at Cattlemen's Steakhouse in the historic Stockyards City area of Oklahoma City.

Thanks to precooked bacon and enhanced bottled dressing, this salad is a snap. For dessert, go all out with brownies à la mode.

An elegant main course from Xaviar’s restaurant in Garrison. Ask the butcher to bone the lamb for you.

Offer a small salad of baby greens with a shallot and tarragon vinaigrette.

Shop for smaller parsnips, which are more tender.

"Can you obtain the recipe for littleneck clams from Antonio's Restaurant in New Bedford?" writes Michelle Dooley of Hanover, Massachusetts. "I read about the restaurant in your magazine, and now that I've been there, I'd like to try my hand at preparing this dish." Serve these clams with crusty bread and a salad to round out the meal.