30 Minutes or Less

We could describe the comforting qualities of this dish, which brings to mind creamed spinach. We could tell you how we especially love that it takes only minutes to prepare. But Edna Lewis's own comments from In Pursuit of Flavor really do the job much better: "Growing up, we would sow onion seed in the garden and then thin a lot of them out before their bulbs got too big. We chopped them up, sautéed them in bacon fat, poured in heavy cream, and ate them for breakfast. This recipe is not quite as rich as that, but uses scallions in a way that tastes just as delicious. In my opinion, they are an underused vegetable and taste almost as good today as they did years ago. I buy scallions that are about the size of a pencil but if they are a little thicker they still taste good."

Can be prepared in 45 minutes or less.

Named for the pan in which it is traditionally made, this stew is cooked over high heat in chicken broth and bacon drippings, which are then reduced to a thick sauce

This recipe is an accompaniment for epi:recipeLink id="10953">Lobster Potpies Active time: 10 min Start to finish: 30 min

"I recently ventured to Brooklyn Heights, where I had a sensational meal at Henry's End," says Mariana Field Hoppin of New York, New York. "The shrimp with basil-garlic butter was out of this world. Could you obtain the recipe?"

Called bianca, or "white," because they are sauceless, these crispy pizzas are the essence of clean flavor. The toppings are added after the crusts come out of the oven, melting the cheese slightly. This recipe makes two round pizzas or four rectangular ones.

Tatsoi, mizuna, and pea shoots are available at Asian markets as well as at some specialty foods shops and farmers markets. If you have trouble finding any of these greens, packaged organic baby Asian salad mix (such as Earthbound Farm brand) is an excellent substitute and can be found at most supermarkets. (Buy three 5-ounce packages.)

Active time: 40 min Start to finish: 50 min

Can be prepared in 45 minutes or less.

Here's a quick and elegant entrée for spring.

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking._Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. There are different, equally authentic ways of making this soup. The big schism is between those who like to thicken the soup with a combination of flour and cream, so it becomes like a chowder, and those who prefer it thin. I think it is easier to appreciate the unique sweet-and-sour freshness of the soup when it is made with only the minimum of thickener.

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. Homemade fish dumplings are an important part of Bergen Fish Soup. The goal is to make them as light as possible. The dumplings can also be served on their own, or with a dill-flavored béchamel sauce.

This is a rich, filling way of serving mussels. Make sure to have a lot of good bread to sop up all the juices.

Balsamic vinegar balances the richness and pepperiness of this steak. The Radishes with Tarragon Beurre Blanc would be a wonderful starter. Try green beans and the Crisp Rosemary Potatoes as side dishes.