30 Minutes or Less

Buttermilk and lemon juice add some tang; carrots and celery add crunch.

Active time: 20 min Start to finish: 40 min

Preparation time: 25 minutes Cooking time: 5 minutes Sichuan cooking is popular throughout China, and in recent years, adventurous Chinese restaurant diners have discovered how delicious it can be. This is one of the best known dishes from that area.

When buying fresh apricots, look for fruit that is plump, fragrant, and gives a little when squeezed. Poaching time depends on the ripeness of the fruit.

To make things even easier, use a cabbage slaw mix. Serve with: Deli rice salad.

Whimsical pinwheel-shaped biscuits swirled with brown sugar, cinnamon, and crystallized ginger top a layer of fresh peach filling.

Active time: 25 min Start to finish: 45 min

Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us." To make this a substantial main course, add 1 1/4 pounds cooked shrimp.

This appetizer can be made with the leftover snails from Scallops with Snail-Garlic Butter and Leeks .

Cacio e Pepe For this recipe, you need to grate the cheese with the ragged-edged holes of a box grater for ease of melting. Don't use the small teardrop-shaped holes or a rasp, as your cheese will clump up in the bowl.

This relish is an appealing condiment and makes a quick hors d'oeuvre — spread toasts with goat cheese and top with the relish. Active time: 10 min Start to finish: 10 min

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.

The corn coulis also pairs nicely with pork tenderloin, shrimp, or grilled chicken. Active time: 35 min Start to finish: 45 min

Active time: 20 min Start to finish: 20 min

Yukon Gold potatoes cut into one-inch pieces can be substituted.

Store-bought mayonnaise just doesn't compare to the flavor of homemade aïoli. However, if you're short on time or concerned about using raw egg (see cooks' note, below), you could substitute prepared mayo: Just omit the egg yolk and oil, and stir together with remaining ingredients until combined well. This recipe is an accompaniment for Poached Halibut with Saffron Orange Aïoli. Active time: 15 min Start to finish: 15 min

This refreshing dish can be prepared and chilled two hours before serving.

These delicious small pastries are easy to make, and they're sure to disappear quickly.