Cutlet

Anchovy paste might seem like a strange addition here, but it's a handy ingredient that can perform amazing feats even when used in tiny amounts.

How can so simple a filling create such a wonderfully earthy flavor? Anchovy paste has long been a secret weapon in many chefs' arsenals and, when you use it here, you'll know exactly why.

This Caribbean-style pork dish is by cookbook author Daisy Martinez. Look for panko in the Asian foods section of the supermarket or at Asian markets.

Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.

Chicken fatigue? Turkey cutlets require little cooking time and provide a tender platform for a deliciously garlicky sauce with toasted almonds.

This recipe is adapted from Argentine chef Francis Mallman. Mallman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. There's little Argentines love more than a good milanesa — that irresistible combination of pounded-out beefsteak (or sometimes chicken) breaded, sautéed, and served up with a lemon wedge. As the name implies, the milanesa originally hails from Milan, where it's known as cottolette alla milanese, and is perhaps the city's most familiar — and exported — dish. Among its many far-flung cousins are Wiener Schnitzel and chicken-fried steak. In Argentina, arriving Italians adapted their beloved recipe to the country's endless supply of beef. Ever the mischievous traditionalist, Francis Mallman returns milanesa to its source. "If I were to serve this in Buenos Aires," Mallman admits, "people might say, 'What is this?' It's a milanesa from Milan, that's really what it is."

Almost every restaurant in Israel features turkey schnitzel on the menu. Most homemakers buy it breaded and frozen and serve it preceded by hummus, tahina, and other salads for a quick main meal. As I went from table to table throughout Israel, I found the dish to be more or less the same, prepared with spice combinations that vary depending on the ethnic background of the cook. Yemenite Jews, for example, add garlic, cumin, turmeric, cardamom, and hawayij. Polish cooks often use matzoh meal. A classic schnitzel includes both butter and oil, which has been changed to just oil in Israel. Even in remote corners of Latin America, restaurants try to woo Israeli travelers by putting up signs in Hebrew saying WE HAVE SCHNITZEL.

A healthy holiday mini-meal (in minutes!) If your Thanksgiving is going to be a couple of people and not a crowd this year, don't bother looking for the littlest bird to roast — try this quick and delicious turkey dish instead. Food writer Sally Schneider has created hundreds of simple yet tasty recipes for A New Way to Cook (Artisan). Her turkey scallopini is lower in cholesterol than the classic veal version and stars vitamin A-packed greens.

If you can't find panko, cut the crust off slices of country-style bread, tear the bread into pieces, and grind it coarsely in a processor. Dry the crumbs in a 250°F oven. Do not use store-bought breadcrumbs, which have too fine a texture and give a less crispy result. What to drink: Either a dry rosé from the south of France or a full-bodied, oak-aged Chardonnay would work here.

My dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didn't buy veal very often, so she adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish.

Panko are fluffy white Japanese breadcrumbs that make a light, crisp crust when fried. Look for them in the Asian foods section of most supermarkets. This dish can easily be doubled. Serve with: Steamed spinach and scalloped potatoes.

This recipe can be prepared in 45 minutes or less.

Serve this 10-minute entrée with black bean and rice salad from the deli. Also put out a bowl of purchased fried plantain chips or root vegetable chips. Mango sorbet drizzled with rum is a fitting finale.

Bettina says that this recipe is one of her delicious and dependable standbys.