Citrus

This recipe can be prepared in 45 minutes or less.

You don't have to be in the kitchen at the crack of dawn to prepare a terrific breakfast. In this recipe the French toast is soaked overnight like bread pudding — in the morning all you need to do is add the topping and pop it in the oven. Serve it with coffee, juice, and fresh fruit and you've got a well-rounded way to start the day.

Michael McLaughlin, cookbook author, says, "Green beans amandine used to be the festive vegetable of choice at any number of my family's holiday celebrations. Over the years, a few of us have improvised here and there, resulting in this easy side dish, a real family heirloom. For a change of pace, orange peel can replace the lemon."

If you can't find fresh sea scallops, use peeled large shrimp, leaving the tails on. Rice pilaf or orzo would be a good accompaniment.

A real winner: Delicate "purses" of phyllo pastry hold a banana and hazelnut filling. They're served with white chocolate sauce and a crunchy hazelnut crumble.

Can be prepared in 45 minutes or less.

Serve buttered noodles, potato salad or rice pilaf alongside this entree.

Can be prepared in 45 minutes or less.

Aromatic spice and herb blends can quickly turn an ordinary soup recipe into something extraordinary. Here they transform a basic carrot soup into a special concoction you'll crave again and again. So start utilizing the "cook once, eat twice" theory; just freeze half of the recipe or make a double batch whenever possible.

Lovers of hummus will appreciate this reduced-fat version. This recipe can be prepared in 45 minutes or less.

While the cheesecake has been around for centuries, it was perfected in the 1920s by New York delicatessens. It first appeared at Arnold Reuben’s eponymous restaurant on East 58th Street and soon was featured at Lindy’s on Times Square and at Junior’s in Brooklyn. Marmalade tops this luscious cake; it also has citrus peel in the filling.

For best results, use a grill basket. It should be big enough for the fish but snug enough to keep the fish and lemon slices from moving around. The one we used in the Bon Appétit test kitchen was 17 by 6 inches.

You don't need an ice cream maker to prepare this classic frozen treat. Accompany with amaretti or other Italian cookies.

These can be enjoyed on their own, added to recipes or used to embellish a Martini.