30 Minutes or Less

This looks and tastes like egg salad, even though it's made with tofu. Active time: 15 min Start to finish: 20 min

Sour cream and beets are inseparable in Eastern European cooking. Here's a fresh new way to enjoy them together.

Active time: 20 min Start to finish: 20 min

This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.

In manor-house cooking, meat, poultry, and fish were preserved by being "potted" — minced and combined with seasonings, then packed in a container and covered with a layer of fat or butter. The fat was removed before serving, and the contents of the container spread on toasts or crackers.

Active time: 15 min Start to finish: 30 min

Active time: 15 min Start to finish: 30 min

George Kelso of Edinburgh, Scotland, writes: "Although I grew up in Scotland and spent my early years as a chef here, I didn't start specializing in Scottish food until much later in my career. After working in London and at various restaurants in England, I returned to Scotland in 1988 to become chef at Ardsheal House in Argyll, where I started cooking exclusively with Scottish ingredients. We grew our own fruits, vegetables, and herbs, and even raised our own hens and ducks. That experience inspired the kind of cooking I do today at Haldanes, where I'm chef and owner. I keep the food preparation simple and use the freshest produce. That's why I use local suppliers as much as possible." Slices of prosciutto are fried until crisp for a delicious garnish.

Active time: 15 min Start to finish: 30 min

Star anise has been showing up all over restaurant menus lately, even in seafood dishes. This light and lively first course was inspired by such recipes.

This recipe can be prepared in 45 minutes or less.

To make this recipe even easier to prepare, substitute three tablespoons diced canned green chilies for the fresh Anaheim chili.

Any nut can be substituted for the pine nuts. Toast them for fuller flavor.

Great on its own or served alongside grilled fish, chicken or steak.

The heat of the cooked spaghetti wilts the mixed greens in this lemony warm pasta salad. Dry Monterey Jack is an aged Jack cheese similar to Parmesan.

For a savory and simple dinner, serve this trout with some roasted potatoes and a green salad tossed with pears and crumbled blue cheese.

Pork may be overcooked a little, but don't overcook the vegetables. They should retain good color and texture.