30 Minutes or Less

The bacon and sautéed nuts play well against the greens. If you like your food a bit tart, add a splash of Sherry vinegar.

Chile verde—slow-cooked pork in a tomatillo sauce—gets a speedy update.

Beef with broccoli, the popular Chinese restaurant dish, is even better with the addition of sweet yam.

Halloumi is a firm, mild Cypriot cheese. When grilled, it gets crisp outside, melty inside. Look for the cheese at supermarkets, specialty foods stores, natural foods stores, and igourmet.com.

I can't think of a better sandwich to take along to the beach, enjoy next to the pool, or keep on hand in the fridge than these wraps. The combination of olives, goat cheese, frisée, and red pepper reminds me of the Mediterranean Sea, making any summer occasion seem slightly more exotic. Thanks to the durable flour tortillas, which can hold alot of heft and moisture without soaking through and tearing, these sandwiches can be made ahead of time.

There's no trick to this straightforward, old-fashioned side dish—just delicious ingredients simply prepared. Store-bought peas have been picked and frozen at their peak freshness; their delicate sweetness and bright color require little embellishment.

"Ingredients are considered 'spices' in Algerian cooking," says Zadi, and this slaw illustrates his point, with olives contributing saltiness, carrots and sun-dried tomatoes adding sweetness, and fennel and parsley lending an incredible freshness. In the dead of winter, when vegetables are scarce, the clean flavors of this salad are as close as you're likely to get to a summertime farmers market.

Mashed potatoes are at their best when you don't fuss with them too much, and leaving the skins on gives them a rustic, almost rakish air. These harmonize beautifully with a generous splash of the chicken's luxurious gravy , but remember to save room for dessert.

Like it or not, cucumbers and radishes have become virtually seasonless. Here, they provide a lively, refreshing counterpoint to the meal's overall richness. What's more, the whole dish can be put together in mere minutes.

Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.

You'll be shocked at how light yet satisfying this pasta is—it's finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds.

Although butter always works well with asparagus, horseradish adds a little kick. Halving the stalks saves time in the oven.

Salads don't always need vinegar or lemon juice. A mix of Boston and Bibb lettuce, seasoned with only good olive oil and salt, goes well with the more piquant dishes in this menu.

It's delicious, but even better, it's deconstruct-ible. (You can remove any offensive elements for the kids without sacrificing your own dinner.)

Haroseth, a thick condiment of fruit, nuts, and wine, symbolizes the mortar the Israelites used in Egypt. Roberts's particular mix of almonds, pistachios, dates, and dried apricots, reflective of the Middle East, is outstanding (note that we prefer the sweet-tart complexity of California/Pacific apricots to the bland sweetness of Turkish ones). Enjoy leftover haroseth slathered on matzos or crackers; we discovered it's great with Manchego cheese as well.

Most people keep celery salt around primarily for Bloody Marys, but its grassy brightness also pairs well with green beans, which offer a counterpoint to the rich flavors of this meal. Like all dried seasonings, celery salt loses flavor over time—if you can’t remember how long your jar has been in your pantry, pitch it and buy a new one.

Tortellini are often served in broth, but a quick sauce and some tender asparagus make them more substantial.

Food editor Maggie Ruggiero was humming for weeks after enjoying a salad of fresh buffalo mozzarella, cucumber, and the Italian wheat called farro at the Manhattan restaurant Il Buco. She set about reimagining it, and her version’s accents—tender lettuce, basil, and a light, lemony dressing—beautifully complement the cheese. Since fresh mozzarella is the star here, it's essential to use the best you can find. We love the kind traditionally made in Italy from the milk of water buffalo for its custardlike texture and sweet, milky tang. Recently, some American producers have gotten in on the act as well.

This simple take on carbonara is the ideal postwork fallback dinner.