30 Minutes or Less

Despite many Asian ingredients in this dish, the end result only slightly reflects their presence. Rice and asparagus make good side dishes.

Doña Tomasa and other Oaxacans often thin their guacamole with water to make a dipping sauce. Sometimes a little cream or milk is added as well.

A sophisticated, Spanish-style salad.

Spicy peperoncini peppers cut the creaminess of the sauce on this salmon. Serve Artichoke Bruschetta as a first course, rice and asparagus as side dishes.

This attractive and flavorful main course is perfect for weeknight entertaining.

Dried porcini are sold at Italian delis and in many supermarkets.

"To celebrate my birthday, my husband took me to Assaggio, one of my favorite restaurants here," writes Christy Wall of Portland, Oregon. "As I always do, I ordered the bow-tie pasta with wild mushrooms, butternut squash, spinach, garlic and olive oil."

Two mustards mellowed with honey and yogurt make a terrific sauce for chicken — or even fish or pork. This is an ideal warm-weather dish because the sauce does't require cooking. Try boiled new potatoes on the side. Active time: 20 min Start to finish: 25 min

As in all of Italy, pasta is served as a first course (primo) in Tuscany.

Both the sugar and the vanilla enhance the flavor of the whipped cream.

This vegetarian entrée makes an elegant and easy lunch. Serve with: Italian Pinot Grigio • arugula with balsamic vinaigrette • warm ciabatta • vanilla gelato topped with fresh strawberries

Serve this robust dish alongside the <epi:recipelink id="109317"">skirt steak with cilantro sauce</epi:recipelink>.

Can be prepared in 45 minutes or less.