30 Minutes or Less

Serve steamed new potatoes and a stir-fry of vegetables with this entrée to round out the meal.

Eating your spinach (and radicchio) has never been more pleasant.

Pressing excess moisture out of your tofu will increase its firmness and its ability to absorb the flavors of the marinade.

Active time: 20 min Start to finish: 20 min

Active time: 25 min Start to finish: 25 min

Active time: 15 min Start to finish: 25 min

This recipe is an accompaniment for Fish Cakes with Caper-Parsley Sauce This versatile sauce, which can be made one day ahead, also complements roast beef, hard-boiled eggs or potato salad.

This bright, piquant sauce is also delicious spooned over sautéed chicken, fish, or steak. This recipe is an accompaniment for Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce.

This dish takes just minutes to prepare, so steam some rice ahead of time. A salad of sliced radishes and sweet onions drizzled with a light vinaigrette rounds things out. For dessert, try vanilla frozen yogurt topped with sugared strawberries.

Classic choucroute garnie combines sauerkraut, potatoes, and a variety of meats. Here, chunks of smoked sausage are cooked with sauerkraut and flavored with caraway. On the side, have boiled red-skinned potatoes tossed with parsley and a spinach salad. End with purchased apple strudel.

Not to worry: There's just enough bacon in the snappy dressing to add flavor but not much fat to this colorful salad. Serve it alongside grilled chicken or fish for a healthful summer dinner.

Active time: 25 min Start to finish: 25 min

Active time: 20 min Start to finish: 20 min

Sautéeing duck foie gras is not hard to do, but be careful; otherwise, you'll end up with a puddle of very expensive melted fat.

Active time: 30 min Start to finish: 30 min

Andrew Engle is the chef at The Laundry in East Hampton, N.Y. This eatery has been a Long Island classic for years. How great that striped bass is available year-round! "If the fish is thinner than 3/4 inch, do not turn it," Andrew says. "Just cook it skin-side down."