30 Minutes or Less

This Middle Eastern spice mixture is so delicious we suggest doubling the recipe and using the extra for a snack: Dunk some bread (such as pita) in flavorful olive oil and then in the za'atar. Or sprinkle za'atar over plain yogurt and drizzle with olive oil, and you've got a terrific dip.

"In your September 1997 issue, page 146, you answered a reader's inquiry about why pesto discolors," says Al Herron of Prescott, Arizona. "You offered a traditional solution, but I believe there is a better one: Mix fresh pesto with yogurt, and the pesto will not turn brown over time as it ordinarily does. (For many years I used the olive-oil-on-top trick with limited success.) I have kept leftover pesto mixed with yogurt in the refrigerator for several days with no discernible change in color or flavor. The proportion can vary — as little as one part yogurt to eight parts pesto, or as much as you like for flavor."

Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare 'single-girl food' — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. For me, grilled cheese sandwiches are the ultimate comfort food."

Play off the Provençal flavors by passing an arugula salad tossed with red wine vinaigrette. Sliced peaches topped with honey and sour cream would make a great finale.

Serve with: A black bean salad and burger toppings like pepper Jack cheese, lettuce, and sour cream. Hamburger buns are optional. Dessert: Dulce de leche ice cream and sliced strawberries.

Hannah Levitz of Monroe Township, New Jersey, writes: "I first became interested in cooking when my son, Paul, was growing up. He was a picky eater and quite a challenge to cook for. He's married now with children of his own, and thankfully, he has learned to love almost everything I make. When we all get together, I like to do the cooking — it gives my daughter-in-law a break. And because most of my recipes are speedy, I still have time to enjoy my three grandchildren."

This recipe can be prepared in 45 minutes or less. Contrary to what their name suggests, the color of "red" lentils is actually closer to orange. You can also use brown lentils, but the results will be different. Red lentils fall apart as they cook, creating a creamier base, whereas brown ones hold their shape (and take a little longer to cook).

Active time: 15 min Start to finish: 15 min

Salmoriglio is a strong, pungent lemon-herb sauce, originally from Calabria and Sicily. Serve the lamb with the chopped Greek salad to start and some grilled bread for soaking up the sauce.

Prepared pesto is widely available; here it brightens up quickly cooked clams. Offer some crusty bread for soaking up the broth and a salad of bagged Mediterranean greens dressed with balsamic vinaigrette. End with gelato and biscotti for an authentic Italian touch.

Can be prepared in 45 minutes or less.

For this salad choose a very fresh, tightly closed artichoke with no brown edges and do all the prep work right before serving to prevent discoloration. Active time: 15 min Start to finish: 15 min

Can be prepared in 45 minutes or less.

This dessert hits both sweet and savory notes. Aged balsamic vinegar has a syruplike consistency, so a little drizzle goes a long way. Active time: 15 min Start to finish: 15 min

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.