Top 10: Easy Weeknight Dinners
Mango-Glazed Turkey Breast
Pair this dish with a bright, crisp rosé like the 2008 Tenuta delle Terre Nere Etna.
Chipotle Shrimp Tostadas
To create this Southwestern-inspired dish, Melissa Rubel tosses shrimp with chipotle chile powder (made from dried, smoked jalapeños), grills them, then layers them on top of crunchy fried corn tortillas and crisp, citrusy slaw.
Sesame-Crusted Tuna with Ginger Cream
Hosea Rosenberg created this quickly seared tuna recipe in 2001, when he was head chef at Boulder's Dandelion restaurant. It immediately became his dad's favorite dish. He spikes the ginger cream with Sriracha, the spicy red Thai chile sauce.
To deepen the flavor of this lightly creamy, bacon-studded chowder, chef Wade Murphy at the Lisloughrey Lodge adds the briny cooking liquid from the mussels and clams.
Lentils with Chicken Sausage
This is Annie Wayte's healthy rendition of the classic British dish of bangers and mash. Instead of pork sausages, she uses chicken ones, and she replaces mashed potatoes with fiber-rich lentils.
Spicy Turkey Posole
Posole is a hearty Mexican soup or stew made with hominy (dried corn kernels with the hull and germ removed) and pork or poultry. Tim Love finds that the recipe is an excellent way to use up leftover turkey.
Roasted Eggplant and Lentil Soup
Eggplant is a good source of vitamins A and C and is low in calories. It's one of the vegetables Clark Frasier likes to serve during colder months, in hearty dishes such as this soup. "As chefs, we tend to think first of root vegetables, but eggplants are also robust in winter."
No-Bake Chocolate Custard
This supersilky chocolate custard appears regularly on the dessert menu at Rubicon in San Francisco. Nicole Krasinski suggests serving it slightly chilled.
Brown Rice Pilaf with Green Olives and Lemon
Alain Coumont makes this creamy (yet cream-free) rice dish with lemony Lucques olives and nutty organic Camargue red rice, but almost any green olive or short-grain brown rice would be terrific. Vegans should leave out the tangy goat cheese shavings.
Confit of Peaches with Mint
"If you grew up in America, that summertime peach...it's straight out of Norman Rockwell," says Thomas Keller. There's no showy technique behind this incredibly easy, luscious dessert—you just need great ripe, slightly firm peaches to soak in a simple fruit-infused syrup. Keller tops the fruit with a dollop of Petit Suisse, a French fresh cheese sold in small tubs at some specialty food stores, and a sprinkling of whole toasted almonds. He prefers marcona, the delectable Spanish nuts.