Ginger

Can be prepared in 45 minutes or less.

The acidity of the vinegar and grapefruit is balanced by the quince, apple, and pear flavors in this French-style chutney. Bananas add creaminess. Use ripe fruit for best results.

While I was growing up, my mother was very good about cooking food she knew I liked (I was such a picky eater). That's why I found it inexplicable that she kept making baked acorn squash, which I considered, at best, repulsive. Once she wouldn't let me leave the table until it was all gone. No surprisingly, we sat there all night!

Can be prepared in 45 minutes or less.

At fenix restaurant in The Argyle hotel in Los Angeles, chef Ken Frank layers the ice cream with spice cake, then tops it with the rum-spiked bananas.

Creamy fresh cheese meets spinach in this Indian classic.

The torte and compote are each great on their own, if you have time to make only one of them. A kosher-for-Passover sorbet would be nice with this dessert.

Assemble these four hours ahead, and rewarm them 20 minutes before serving.

Complement the entrée—and the Chinese theme—with rice, stir-fried snow peas, then pineapple sherbet topped with coconut.

Fresh pumpkin or squash puree is always delicious but not nearly as handy as canned pumpkin.

Offer either brown or white rice and Asian beer, like Tsingtao. The chicken is especially tender because of the egg white and cornstarch coating.

Active time: 20 min Start to finish: 20 min

The vitamin C used in this recipe prevents the apple juice from browning.

Active time: 30 min Start to finish: 2 hr

Active time: 15 min Start to finish: 25 min