30 Minutes or Less

This recipe was created to accompany Grilled Citrus Salmon . Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Steam broccoli spears, then grill them alongside the hen. Couscous and a cucumber and yogurt salad complete the main course. For dessert, sprinkle raspberries and sliced nectarines with some sugar and a few toasted almonds.

This quick and easy rendition of the classic is made with canned chilies.

Crisp baby radishes, blanched snow peas and mini rice cakes make a light starter. The salad tastes even better with cold Asian beer to wash it down. For dessert, crumble coconut macaroons over orange sorbet. Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

This recipe was created to accompany Strawberry-Rhubarb "Courting" Cake.

The perfect accompaniment to grilled fish, chicken or meat. Try cooked bell peppers, mushrooms and onions over the coals, too.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe originally accompanied Grilled Lamb Sandwiches with Grilled Onions . Two easy sauces from a single recipe: plain aioli here and one with red bell peppers .

Like American-style chili, picadillo is great over rice or with warm tortillas.

This recipe can be prepared in 45 minutes or less. This refreshing condiment is great with the ham, or try it with grilled fish or chicken.

To my way of thinking, the traditional way of serving hanger steak is the best. The steaks are quickly pan-roasted—they're best served medium-rare (although in France they're often served "bleu," so rare that they're almost blue and only just warm in the center)—and sauced with shallots that have been cooked to a compote's consistency with red wine and vinegar and then tossed with butter and herbs. Whether you sauce the steaks or not (sometimes small bistros in France will serve the steaks with just a spoonful of butter and some sea salt or a pot of strong mustard), I hope you'll serve them with the greatest and most classic accompaniment: pommes frites, French-fried potatoes.