30 Minutes or Less

Kedgeree, an Indian-influenced British dish, dates back to the 1800s and is traditionally made with smoked whitefish. It can be served for breakfast, lunch, or dinner. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Serve atop mashed potatoes or, for a nice twist, on a piece of toasted garlic bread.

Either pink or green gooseberries work well in this rendition of the traditional English dessert.

Can be prepared in 45 minutes or less.

I am particularly fond of this stir-fry because of the hot, peppery taste and penetrating aroma that comes from using so much ginger, and I find that people who have never had it before fall in love with it for the same reason. Of course, if you like a milder flavor, feel free to use less ginger; just be careful not to make it too mild, or the dish will be bland. In Cambodia, we believe that ginger has medicinal qualities and that it heats up the head and the whole system to make you feel better. With this in mind, you might want to try Ginger Catfish the next time you have a cold.

(PESCE ALL' ACQUA PAZZA) The fanciful name of this dish derives from the "crazy" way the cooking water is transformed into a flavorful sauce.

This recipe can be prepared in 45 minutes or less.

Using Stilton and sharp cheddar is intended to mimic English Huntsman cheese, in which Stilton and Double Gloucester cheeses are combined. The biscuits have a crisp crust and tender texture, despite requiring no kneading, rolling or cutting.

This recipe can be prepared in 45 minutes or less.

This side dish would be a perfect way to round out a meal of leftover roast chicken (or a bird from the local deli).

This recipe can be prepared in 45 minutes or less.

If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.

It wouldn't be Christmas without some red and green on the table.

Hélène Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. Today we produce an olive oil called 'de pays de Corse Ivan Popoff.' Although I was born in Lyons, the subtle flavors typical of Corsican cooking have definitely influenced my style. My dishes are extremely varied and well thought-out, but most of all simple. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort." While this is delicious on its own as a side dish, Hélène also recommends it as a sauce spooned over roasted fish.

Active time: 20 min Start to finish: 30 min