Saute

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

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.

This recipe can be prepared in 45 minutes or less. The chef at Cafe Diablo uses 6- to 8-ounce local trout fillets from Road Creek Trout Farm. We have adapted the recipe for smaller fillets.

This easy pâté can be made three days ahead.

Can be prepared in 45 minutes or less.

(Veal Cutlets with Prosciutto and Sage) Although chef Serge Dansereau of Kables at The Regent uses thin slices of veal from a boneless veal loin, he suggests making the dish at home with veal cutlets, which are less expensive and more widely available. If the cutlets you buy are too thick, use the smooth side of a meat pounder to pound them, between sheets of plastic wrap, to less than 1/8 inch thick.

A lovely first-course salad. Pears contribute sweetness to the dish; the Italian bacon called pancetta adds a nice salty crunch.

A perfect accompaniment for cocktails. Most of the prep work here can be done ahead.

A gastrique is a mixture of caramelized sugar (or, in this case, sweet preserves) and vinegar often used in savory dishes made with fruit.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. This recipe satisfies the taste of the latter group. According to the author, this recipe goes well with roast goose.

Red peppers provide color and almonds provide crunch in this easy-to-make recipe.