Weeknight Meals

Active time: 10 min Start to finish: 15 min

Cooking chicken breasts on the bone keeps them exceptionally juicy.

Fricot à la Poule This dish is a variation of a stew served at Étoile de Mer, a traditional Acadian restaurant in Mont-Carmel. Active time: 1 1/4 hr Start to finish: 1 3/4 hr

The sweet yet tangy chutney lends an exotic flavor to grilled pork — or chicken or salmon. The dark brown sugar stands up to the other intense ingredients.

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets. Active time: 45 min Start to finish: 45 min

Sephardim (Jews of Middle Eastern and Mediterranean extraction) eat peas during Passover; those from eastern European Jewish backgrounds do not. Feel free to omit the peas — the soup is just as delicious without them. It's important to use a flavorful chicken stock for this recipe, so if you have a stash of homemade stock in your freezer, this is the time to use it. Active time: 25 min Start to finish: 4 hr (includes making stock)

"The bruschetta topped with portobello mushrooms and caramelized onions at Tapas 177 is one of the best things I've eaten in this town," writes Laurence Schacht of Rochester, New York. "I'd like to re-create this dish at home for my friends." The restaurant-style results of this recipe are worth the effort. Use roasted red peppers from a jar instead of roasting fresh ones, if desired, and note the do-ahead steps.

Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare 'single-girl food' — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. For me, grilled cheese sandwiches are the ultimate comfort food."

Play off the Provençal flavors by passing an arugula salad tossed with red wine vinaigrette. Sliced peaches topped with honey and sour cream would make a great finale.

Serve with: A black bean salad and burger toppings like pepper Jack cheese, lettuce, and sour cream. Hamburger buns are optional. Dessert: Dulce de leche ice cream and sliced strawberries.

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.