Weeknight Kitchen

This is a regular lunch or supper at casa mia.

The browned butter and roasted vegetables make this special, but roasting everything in the oven at once makes it easy to prepare.

This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary.

True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.

They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.

Creamy beans, salty pancetta, and bright color from the spinach -- a winning combination on the fly!

If Mexican colonists laid down roots among the Old World delicatessens of New York City, I like to imagine that this is the taco they’d cook.

With the crunch of the cornmeal crust and kick of the Jamaican spice blend, this chicken is brimming with flavor and texture reminiscent of the much more time-consuming traditional Jamaican jerk marinade and fried chicken.

Alla barese, in the Bari style, always means this favorite preparation, made with the spicy greens called broccoli rabe or rapini in America, a little garlic, a pinch of chili pepper, and a few anchovies for the salt.

1. Toast the anise seeds in a small frying pan over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder and coarsely grind.