30 Minutes or Less

Comfort food at its best. This hash is great for breakfast, brunch, or even dinner. Use one or two eggs per person. The eggs can be partially poached up to one hour ahead and then finished a couple of minutes before serving.

Simple to prepare but impressive when served, this is spring elegance at its best. The salad is shown with purple watercress, a beautiful, rare variety you might find at farmers' markets. Green watercress works great, too.

Lime is a good match for red cabbage, and its acid keeps the color bright. Napa cabbage is a delicious alternative.

Orange slices add a juicy, sweet touch to this simple salad, which is made even easier by drizzling the lettuce with oil and vinegar (rather than making a proper vinaigrette).

Roasting broccoli brings out its earthy sweetness, and sprinkling it with cheese will guarantee that the kids clean their plates.

Be sure to buy a colorful assortment of baby vegetables. Serve as a side for roasted meat or fish, as an antipasto with salumi and breadsticks, or as an appetizer with crusty bread and goat cheese.

Prunes take on a velvety texture in this Port sauce. The resulting syrup is silky and sweet, with a tropical vanilla fragrance.

Something green and crisp is in order, and this simple salad is just the thing. A tangy from-scratch honey-mustard dressing will make salad eaters out of even the youngest at the table.

Who knew? These two humble winter staples actually have a natural affinity, playing off each other's best qualities.

"Anyone who has spent time in any North African country has stories about mint tea so sweet that the glass sticks to their lips," says Zadi. His version, though a strong tea, is light on the sweetening.

The tangy sweetness of cherry tomatoes contrasts nicely with the plump, smoky chops, while green-olive paste gives a briny edge to the white beans.

As you may know, orecchiette is Italian for "little ears." Their size and rounded shape are just right for holding chunky toppings—pancetta, pine nuts, and broccoli fit that bill nicely. Grating Parmigiano-Reggiano over the entire dish is always a good idea.

Miso soup and quick-roasted mushrooms give Pacific cod a meaty umami boost.

We found ourselves craving this sun-dried tomato butter, not just spreading it on lamb chops but also tossing it with orzo and smearing it onto slices of toast.

Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.

This potato soup recipe was brought over from Poland by test kitchen director Ruth Cousineau's grandmother.