30 Minutes or Less

Amber likes to serve these pancakes for brunch. Diced fresh pineapple would be a delicious alternative to the bananas.

A serrated kinpira peeler ($15 online at amazon.com) makes quick work of a carrot-and-celery julienne.

This is delicious served either warm or at room temperature.

Editor's note: The recipe and introductory text below are from Lobel's Prime Time Grilling: Recipes & Tips from America's #1 Butchers, by Stanley, Leon, Evan, Mark and David Lobel. Sausage varies wildly in quality and seasonings. Buy your favorite hot Italian sausage from a butcher or shop you know and like. If you prefer, use another kind of sausage meat, flavored as you prefer, but use the best money can buy.

This simple preparation puts the focus on the fabulous seafood.

The sweetness of the Sherry used in this creamy pepper sauce (usually made with Cognac) makes it the perfect partner for pork chops.

Look to the frozen foods aisle for a quicker way to bring artichoke's spring flavor to buttery pasta.

Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.

In this dish, inspired by Cuban cooking, hints of clove and cinnamon whisk a standby cowboy steak to the Caribbean.

The light and clean Asian combination of shrimp and mango is treated to a touch of heat from a bit of fresh chile.

Fish is a good choice for a quick meal, and preparing this sprightly dill sauce from the pan juices (rather than using a stock) will really save you time.

Thickened with peanuts like some Veracruz sauces, and made with the classic Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy modern-day meal.

Chicken legs, with their moist, succulent dark meat, are ideal for many cooking methods. For a last-minute dish that's abundant with the flavors of spring, we roast them with thyme, garlic, and lemon.

Though they're a nod to the classic pairing of cooking greens with a ham hock, these gently bitter greens have several important differences: Because they are blanched rather than braised, they hold their intense color; bacon crumbled over the top, rather than cooked with the greens, retains its crispness; and smoky chipotle gives the dish an alluring heat.

This frosting is fluffy and foolproof. For ease, use a handheld electric mixer.

Look for tender greens, such as mâche, Boston, and red leaf lettuces, which appear in farmers' markets at this time of year. Or, as an alternative, use premixed baby greens.