30 Minutes or Less

The sweet and savory flavors coaxed from the bacon, onion, raisins, and vinegar in this dish complement the delicate trout without overpowering it.

Early-spring evenings often feel a lot like winter, but you won't mind so much with this warm and robust German-style supper at the ready.

Toss and broil: Charred peppers and red onion bring color and sweetness to workaday chicken breasts.

Cocktail historian David Wondrich prefers his martinis this way—that is, with equal parts gin and vermouth, as they were served circa 1910. To achieve the right flavor balance, he suggests using a high-proof, full-bodied gin—such as Tanqueray—that can stand up to the vermouth. For the sake of historical accuracy, he also recommends straining the drink into a chilled cocktail coupe (a stemmed glass with a wide, shallow bowl), because the martini glass as we know it didn't come on the scene until the 1920s.

This drink was featured as a Cocktail of the Month. The original Martini, which is made with sweet Italian vermouth, sugar syrup, and orange bitters, lost out to the type made with just dry French vermouth, but it is still an excellent drink. This recipe, adapted from the estimable The Old Waldorf Astoria Bar Book (1935) by Albert Stevens Crockett, calls for Old Tom Gin, which is sweeter than dry gin. Since Old Tom isn't easy to find nowadays, we've substituted a combination of dry gin and simple syrup.

Editor's note: The recipe and introductory text below are from Simple Chinese Cooking by Kylie Kwong. Because pork is rather rich, I like to add a touch of hoisin sauce—the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.

The broccoli gives bright flavor and color to this easy vegetarian pasta dish.

A dollop of chipotle-cherry whipped cream adds a sweet and spicy note to purchased brownies.

Pea tendrils or shoots are available at Asian markets. Or substitute baby bok choy cut into thin strips.

Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.

Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.

Toast St. Patrick's Day with our drink that combines the quintessential Irish spirit with a classic American cocktail. Serve it on the rocks to better balance the Irish whiskey's peaty note. If you prefer it a bit drier, make the vermouth portion half sweet and half dry.

This fresh and sophisticated dish would be a delicious vegetarian entrée for two—just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket.

Nick was inspired to make this dish while living in Philadelphia, where the sandwich is king. It's great for breakfast, or even a Sunday supper.

Editor's note: The recipe and introductory text below are from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. For more on slow cooking, click here. Poaching salmon, or any fish for that matter, in the slow cooker is a no-brainer. Although it isn't a traditional dish for long, slow cooking, it is one of the things that the low, even temperatures of the slow cooker does well with. Poached salmon, needing no oil to cook, makes a light lunch paired with lemon rice, steamed vegetables, and salad, or a sumptuous dinner with herbed mashed potatoes and grilled vegetables.

The Piña Colada was born in Puerto Rico in the 1950s. Give this version an extra dose of the tropics with a stylish shredded-coconut rim (see below).