30 Minutes or Less

Food Editor: Shelley Wiseman
Father: John Wiseman, Somerset, England
When my father and stepmother moved from Mexico to England, my father started to help with the cooking. The first thing he learned to make was this Caesar salad.

In Italian, saltimbocca means "to jump in the mouth." The flavors in this veal dish do just that. To save time, ask the butcher to pound the scaloppine for you.

Turbot or sole would also be delicious in this crispy fish dish.

This sauce, called caldillo de jitomate ("tomato broth"), has a consistency closer to a light tomato soup than an Italian marinara.

This is a simple variation on the classic French brandade, traditionally made with salt cod. Prepare the crostini while your potatoes are simmering.

The malty flavor of stout lends welcome contrast to this sweet, creamy dessert sauce. Try it over a bowl of vanilla ice cream or fresh fruit. It's also wonderful with the chocolate stout cake.

Joy Ackerman of Cincinnati, Ohio, writes: "After cooking for a family of six for years, I've become a pro at streamlining recipes and being organized in the kitchen. My children are now grown and out of the house, but that hasn't changed how I cook or shop. I still make a monthly menu plan, and often find myself cooking my kids' favorite dishes whenever they visit."

Low-fat, low-cal: Steaming helps preserve the flavor and nutrients of the fish without adding extra fat or calories.

Low-fat and low-cal, this dish tastes lively and bright.

Anitra Earle of Yonkers, New York, writes: "I'm a perfume detective who hunts down hard-to-find and discontinued scents. One of the benefits of running my business from home is that I get to cook every day. I usually make dishes that I've relied on for years, like this linguine recipe. It takes just minutes to prepare, and as recipes go, it's practically foolproof."