Weeknight Meals

A Syracusan recipe adapted from Mary Taylor Simeti's book Pomp and Sustenance.

Complete this one with cherry tomatoes, potato chips, and lemonade.

Susan serves these with homemade pico de gallo, but purchased salsa also works well.

Add a glass of rosé and some crusty Italian bread to make a perfect summer lunch.

Active time: 15 min Start to finish: 45 min

This dish is a wonderful combination of French and Indian flavors. Basmati rice and a green salad would round out the meal.

What to drink: Abarbanel 2001 Syrah, Vin de Pays de l'Aude, France (kosher) or Clos du Bois 1999 Reserve Shiraz, Alexander Valley.

Celery and jicama sticks with ranch dip and sweet-potato chips are good with this downright delicious sandwich. Finish with squares of crumb cake and chocolate milk.

Sichuan peppercorns are officially banned from import because they come from a plant that is susceptible to citrus canker. Although there's no substitute for their woodsy citrus flavor, the recipe is delicious without them. Active time: 30 min Start to finish: 30 min

An exotic and light main course. The vinaigrette would work just as well with red snapper.

We don't recommend doubling the sauce ingredients if you're cooking for more than two people — the sauce will lose its intensity. Instead, you may want to make two batches. Active time: 35 min Start to finish: 1 1/4 hr

This spicy curry is wonderful spooned over basmati rice and paired with green beans. For dessert, dust sliced bananas with cinnamon sugar, then broil and serve with a scoop of butter pecan ice cream.

Active time: 20 min Start to finish: 20 min

Serve with: Crudités dipped into creamy Italian dressing. Dessert: Sliced apricots drizzled with anisette liqueur.

Offer grilled zucchini slices and a deli pasta salad alongside. Dessert? Berry tartlets from the bakery.