Just as hearty yet lighter and brighter

For some, a lazy Sunday is for watching movies. For others, it means a warm fire and a hearty, steaming stew heaped over rice. Warming winter food, stews can be made in large batches and reheated later. In fact, they're even better after the flavors have been left to mellow. That satisfying weekend dinner can become another delightful meal when you need it most -- at the end of a work day. Pair it with a simple salad of greens tossed with good oil and lemon juice and you have quite a nice meal.

Even with chilly temperatures, everyone's thinking about lighter meals. Begin with chicken or veal and add unlikely ingredients to brighten them up. Veal, for instance, can be simmered with black olives, tomatoes, fresh herbs, and tangy orange rind, so the dish carries the essence of flavors from the south of France.

A chicken stew made with breast meat is a modern take on a classic fricassee, a thick French stew of meat, vegetables, and wine. Inspired by a recipe of British celebrity chef Jamie Oliver, this dish has a crisp, sweet, herby flavor of parsley, tarragon, grapes, and Boston or bibb lettuce, which are added as the meat finishes cooking. For a delicious variation you can replace the chicken with a white fish like cod or haddock.

These are undemanding meals. You won't be pulled into the kitchen for a whole afternoon. Chop a few ingredients, brown the meat, and add everything to the pot. When delicious smells creep into every corner of your home, you'll know the flavors have melded and it's time to eat. Light the fire or pop in the DVD.-- TARA LIGHTBODY