30 Minutes or Less

Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that's as lively as it is simple.

With its warm, gooey goodness, this dessert will bring bananas Foster to mind. You'll have some sauce left over, which will be handy because, we assure you, you'll be in the mood to have this again the next night—if not sooner.

Whipped cream becomes light—yet richer—with the addition of Calvados. It echoes the apples in the torte but also goes beautifully with the pumpkin plum tart.

Make the vibrant lemon, tarragon, and parsley butter up to three days ahead and then toss with hot blanched green beans for an easy last-second side.

In this recipe, butter lettuce is cooked in pan drippings for a quick side.

Rouille is a Provençal sauce that's traditionally made with peppers and served with fish. Here, it's the spread for an easy, flavorful appetizer.

Chocolate mousse would be a great simple ending to this meal for two.

Toss these bread crumbs with green vegetables, root vegetables, or pasta.

Split and browned bratwurst provides contrast in a Normandy-style pairing of apples and cream.

Like an eastern European take on ravioli, this embodiment of Polish comfort food is right at home in a lively tomato sauce with dill and caraway seeds.

Requiring labor-intensive veal stock and a tableside flambé, this tony restaurant dish is usually impractical for the home cook. But we've found a shortcut you'll love: Using just a bit of puréed black-bean soup creates a wonderfully velvety—and completely convincing—sauce.

Food editor Ian Knauer has taken three of his favorite things—pigs, booze, and fire—and combined them into a heady, creamy, southern-inspired specialty.

Broiling delicate hake gives it a slightly golden crust and a flaky, moist center. That texture is made all the more memorable when it's paired with rustic sautéed mushrooms.

We often take black pepper for granted, grinding it onto every dish in sight. But the classic Roman dish cacio e pepe puts this distinctive spice front and center, which is exactly where we have it in this heartier whole-wheat version. Make sure you keep the robust, rib-sticking pasta as hot as possible—it will not only help melt the salty Pecorino but will also intensify the pepper's flavor.