ImageMelissa Clark’s salmon with anchovy-garlic butter.Credit...Christopher Testani for The New York Times. Food Stylist: Spencer Richards.

Of all the ways to add oomph to weeknight cooking, the one I turn to most is anchovies. Honestly, I add them to pretty much everything short of ice cream, and I’ll go double if fish is on the menu. Tossing a couple of salty, saline anchovies into a pan of salmon or hake fillets is an easy move to bring out a deep umami funk that’s earthy rather than fishy.

My salmon with anchovy-garlic butter is a perfect example. I mash minced anchovies and garlic into butter that’s used two ways. Melted into the pan, it becomes a medium for cooking the salmon, and gives everything a chance to brown and caramelize. Then, stir in even more of my flavored butter just before serving, so the raw garlic and anchovies can lend their intense and pungent bite to the sweet pink fillets. It’s a speedy dish that takes weeknight salmon to ambrosial heights.

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Salmon With Anchovy-Garlic Butter

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Here’s a recipe to satisfy fans of both white and dark meat chicken: You can use either — or a combination — in Nargisse Benkabbou’s crowd-pleasing weeknight tagine. Her fragrant recipe has all the heady spices and long-simmered appeal of a classic Moroccan tagine laced with preserved lemons and olives. It’s ready in under an hour, and you can serve it with flatbread or a torn-up baguette to dunk in the rich and zesty pan sauce.

Even quicker for a chilly Monday, Ali Slagle’s thick and stewlike black bean soup transforms canned beans into a cure for all blahs. Using cocoa powder for an almost fudgy texture and a can of green chiles for spicy brightness, it’s a practically instant meatless meal that will warm you, body and soul. I love to pair citrus with my black beans for a juicy, tangy-sweet contrast; David Tanis’s citrus salad with radish and watercress fills the bill in sunny hues of pink and orange.

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