30 Minutes or Less

Team these with grilled or broiled chicken, or add a green salad and some crusty whole wheat bread for a simple supper.

Can be prepared in 45 minutes or less.

Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a few. I prefer solid-pack tuna in olive oil for the best flavor and texture. I sometimes add a small handful of unpitted black olives — Kalamata or Gaeta — and a large, ripe tomato, seeded and diced, for a delicious variation. Italians would never serve cheese with fish, but you have my permission to break the rules!

Davina uses this olive paste as a pizza topping, as a flavor pickup for purchased pasta sauces and as a spread for baguette slices.

Begin by offering crisp breadsticks with roasted red peppers, black olives and marinated artichoke hearts on a bed of arugula. Follow the stew with apple pie.

This indulgent Cognac-spiked dessert fondue is perfect for a romantic evening by the fire.

Pair this dish with white rice pilaf made with chopped dried apples.

The fish steams directly atop the gently simmering vegetables in this flavorful and very easy dish. Serve with steamed rice tossed with lots of chopped fresh cilantro. Market tip: Choose Pacific or Alaskan halibut rather than Atlantic halibut. Or substitute another firm white fish, such as Alaskan cod, mahimahi, or striped bass.

This is a great summer salad, perfect with all kinds of barbecue and grilled foods. It's also a wonderful way to brighten up a winter dinner of broiled chicken or beef.

These sandwiches make a savory lunch or, served with a bowl of soup, a perfect Sunday supper. We prefer Madras curry powder for this recipe because its subtle, sweet flavor complements the apple and cheese particularly well.

Rice is a staple of Latin cuisines, and growing up in a Cuban family, I probably took it for granted. It was only when I left home that I realized how important well-cooked rice can be, both for the soul and other foods on the plate! I always try to impress on people that it's a sin to use converted or instant rice. It's got to be "real" rice, and preferably long-grain. Avoid flavoring rice, for that will detract from the flavors of the foods you're serving the rice with.

Mincing the garlic and chopping the rosemary the night before (and storing them in a resealable plastic bag in the fridge) makes preparation the next morning a snap.

This recipe is an accompaniment for Stilton Tart with Cranberry Chutney .

If you happen to find a brioche loaf, it also would make terrific French toast. Active time: 20 min Start to finish: 30 min

Active time: 20 min Start to finish: 20 min