Gourmet

Cutlets get an indulgent topping of rich ham and nutty melted Gruyère in a contemporary take on chicken Cordon Bleu.

Roasted vegetables and Italian Fontina lend this lush-tasting lasagne a more intense flavor than than you'd get with the usual spinach and ricotta filling.

Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart — but they're just as moist and irresistible.

Flavorful smoked mackerel (a nice change from tuna) stars in an effortless combination of crisp, refreshing ingredients that require no cooking.

A quick confection, this cake bakes in just 30 minutes. Translation: You'll be enjoying a homemade dessert with a light crumb and smooth glaze in no time.

Fresh radishes (plentiful at the market this time of year) add color and crunch to this slightly sweet vinaigrette-based slaw.

Barbecue sauce from the bottle pales beside the 15-minute stovetop version here. We've paired it with a tender flatiron steak that may just become your favorite new cut of beef.

These bread-basket staples are as good with eggs as they are with the grilled "barbecue" beef and slaw.

We've made this colorful dish using fresh cooked rice instead of leftover takeout. There's plenty here for a hearty breakfast, lunch, or dinner.

A seasonal abundance of peas means more for everyone. This easy side dish keeps them snappy and fresh with aromatic tarragon and lemon zest.

In India, no two families use the same masala blend. We think the combination here is perfect for potatoes, but have fun trying your own mixtures at home.

Using adobo sauce in this lively egg dish adds a subtle smoky flavor without the hassle of roasting and cleaning fresh peppers. Plus, the recipe includes a nifty method for softening tortillas.

The sweetness of the Sherry used in this creamy pepper sauce (usually made with Cognac) makes it the perfect partner for pork chops.

Adding watercress to potato salad gives this old standby new life. We particularly like the contrast of the crisp, peppery green against the warm, vinegar- and mustard-spiced potatoes.

Look to the frozen foods aisle for a quicker way to bring artichoke's spring flavor to buttery pasta.

Instead of the usual approach of topping dandelion greens with hot bacon dressing, here we tame the greens' bitter bite with a Spanish-inspired dressing flavored with almonds, raisins, and Sherry.

Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.

I like to think of tofu as a blank canvas just waiting for the application of texture and color. Here, I've panfried it to crisp the edges and draped it in a velvety Vietnamese-style caramel sauce. A shower of fresh herbs and browned shallots gives it an extra layer of flavor. If you prep the herbs and make the sauce ahead, you can put this on the table in under half an hour.

This dish has been one of my family's favorites for years; the secret to its enduring popularity is the caramelized onions. I cook them long and slow until they are meltingly tender and deep golden brown. Their rich sweetness rounds out the earthy flavor of the lentils and kale.

Uyghur flatbreads Topped with a savory mixture of sautéed onion and sesame seeds, this moist, addictive bread gets a pleasant tang from a bit of yogurt added to the dough. Poking holes in it before baking — we use a thick skewer rather than the traditional chicken-feather quills — keeps the nan from getting too puffy.