30 Minutes or Less

A sweet-and-hot glaze dresses up purchased breakfast links. If you prefer extra spice, use the sausages labeled "hot and sweet links."

Robert Colombi of Paris, France, writes: "My mother was Sicilian and my father, Corsican, but I was born in Morocco and lived there for many years. I learned how to cook mostly from my mother (which is why pasta often turns up at dinnertime), but also from my many travels throughout Morocco (which is why my favorite spices are coriander, thyme, and cumin). As I became older, I developed a stronger interest in cooking, especially after I moved to France and got married. I guess I started to feel very nostalgic about the country of my childhood, and it became more important for me to remember and re-create those tastes for my French friends and family." This intriguingly flavored dish comes together in minutes.

In Tucson, chef-owner Janos Wilder offers cumin-flavored rice pilaf and grilled zucchini with the fish. Flan is a good finale.

Active time: 10 min Start to finish: 10 min

Pipirrana Jaenera Pipirrana is a version of gazpacho typical of the Andalusian province of Jaén — more a salad than a soup.

Shake up some Margaritas (limeade for the kids) and slather grilled corn on the cob with cumin-seasoned butter. For dessert, top fudge brownies with coffee ice cream and Kahlúa.

Steamed spinach and parsleyed baby red potatoes round out this seasonal plate. Chocolate cream pie is always in season.

As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.

This salad was inspired by a couple of dishes our food editors encountered at restaurants in Rome.

Tomato gratin or potato, red pepper, and fennel salad would make a terrific accompaniment to the fish.

These clafoutis-like puddings are best served warm. This dessert can be made using a 9-inch pie plate instead of the gratin dishes.

In a traditional Seder meal, bitter herbs — sometimes including parsley — represent the bitter experience of slavery. Active time: 15 min Start to finish: 15 min

(Amanida amb Epàrrec i Pernil) A Catalan composed salad, or amanida, may be made of almost anything, though ham, sausage, or anchovies are often included. Traditionally, the ingredients are added to the final presentation individually rather than mixed together. Active time: 15 min Start to finish: 15 min