30 Minutes or Less

Can be prepared in 45 minutes or less.

A tangy glaze brings out the sweetness of this crisp-crusted salmon.

Round out the menu with sliced radicchio, fennel and roasted bell pepper salad; crisp flatbread; and apricot sorbet with cookies.

Asparagus is a star of the season, as a side dish to any main course — chicken, fish, pork, beef, or lamb — or as a salad topped with a squeeze of lemon juice. Active time: 15 min Start to finish: 30 min

If rice pudding is getting a little too comfortable, try our version with fresh pineapple, mango, and papaya. Active time: 20 min Start to finish: 30 min

This recipe originally accompanied epi:recipeLink="101026"Cod with Miso Glaze and Wasabi Mashed Potatoes</epi:recipeLink>.<br><br> Here's an inventive use for the horseradish that most people know as a sushi condiment.

A taverna standard, saganaki (fried cheese slices) is named for the two-handled pan it's cooked in. Here, the cheese is melted to make a sauce for fish. Chef Costas Spiliades uses a medium-textured feta, such as Mt. Vikos or Dodoni brands, for this dish. He also uses a Greek Chardonnay, Katsaros, which is sold at some U.S. wine shops. Active time: 30 min Start to finish: 30 min

This recipe can be prepared in 45 minutes or less.

This preparation can be served in scallop-shell dishes for an impressive main course.

An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.