Weeknight Meals

Native to Catalonia, Spain, Garrotxa is a throaty, goaty cheese that imparts an almost cheddar-like tanginess. A gray mold blankets this pasteurized flavor titan, which gets its smooth earthiness from the lush coastal grasses that feed the goats raised to make it. Cutting away the rind on this firm cheese is easy, and a sharp knife run down the sides will shave off the moldy exterior without sacrificing much of the Garrotxa beneath. Here, Garrotxa coalesces with two other signature Spanish ingredients, sun-dried tomatoes and Serrano ham, to create an ethereal cheese gratin polished with just a touch of butter, milk, and crème fraîche. This recipe isn't your typical melty, creamy macaroni and cheese; rather, it's a drier dish that allows the ingredients to mingle coyly while remaining somewhat independent.

Until about a year ago, it never occurred to me that oatmeal could be a savory dish, but once I stumbled upon it (thanks, Penny de los Santos!), it quickly became one of my favorite breakfast (or breakfast-for-dinner) treats. The egg on top mixes up the textures, which could get a little blah by the end of the bowl without it.

I think "pumpkin pots" might just be one of my new word combinations. Pumpkin pots. Pumpkin pots. Pumpkin pots. It just makes me happy the way the words flow together. It also makes me happy the way the flavors of the pumpkin, sausage, herbs, and eggs come together in this perfect little side dish for fall feasts.

At the mention of this British dessert, my mind races through the various references to fools, from the fool that accompanied King Lear on his journey across the howling heath, to the modern question "What kind of fool are you?" But the name of this delicate dessert actually comes from the French word fouler, meaning to press or crush, referring to the crushed fruits that are gently folded into thick cream. It is this simplicity that makes the dish shine. And as the British fool, I get to choose the berries and sing "here we go round the mulberry bush" as I dish up!

When we visited Kyoto, a few hours' ride from Tokyo on the famous Bullet train, we found a little restaurant in the heart of town that won us over with the names of dishes listed on the menu: Firecracker Tofu, Pickled Mixed Radish Salad, and the mysterious sounding Okonomiyaki. The chefs were clearly having fun at this place, and we were blown away by the depth of flavor they achieved with such simple preparations. We threw back some sake and tore through plate after plate of food. This salad is inspired by that meal, featuring quirky sea beans (a seaweed-like swamp/beach vegetable) and the haunting flavor of shiso (Japanese mint). You can find fresh sea beans at a gourmet market. If they're not available, substitute pencil-thin asparagus. Look for shiso in Asian markets, but substitute fresh cilantro if you can't find it.

Toss cooked grains with sweet-tart tangerines for a side dish that only gets better with age—lunch tomorrow, anyone?

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

Take cornbread up a notch with this sweet-and-savory version studded with sautéed, thyme-scented apples.

The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply.

No endless simmering and stirring for this garlicky pasta sauce. Here, canned tomatoes are oven-roasted, which intensifies their flavor while cutting down on fuss.

Basil is wilted like a leafy green in this stir-fry, then added raw at the end for a double dose of its aromatic flavor.

This Mexican-inspired torta is stuffed with turkey, lime, cilantro, and pickled red onion.

The key to gratins is having all the ingredients—whether they're basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

Transform leftover turkey into the ultimate grilled cheese.

Get your pan nice and hot. If you have a cast-iron skillet, now's the time to use it.

If you like things extra spicy, pass some chili sauce at the table.

Choose dried chiles that are fairly flexible, a sign they're not too old.

Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape.