Saute

Called "French pasta" at the restaurant, this Provençal-style special (using no butter and a minimum of oil) is typical of Méteigner's light French fare.

Jeera Aloo This is one of the most popular everyday techniques for cooking vegetables in North India. It's so simple: cooked vegetables are pan-seared in a spice-infused oil. Any seasonal vegetable will work although starchy vegetables like potatoes, sweet potatoes, taro root, and plantains are preferred. The potatoes are great at breakfast or with grilled meats. For a vegetarian meal, roll them in a flatbread or stuff them in pita pockets with lettuce and tomato slices.

A Roman-style pasta carbonara can be presented as a first course, in true Italian fashion.

"I was in Boston on a business trip when I discovered the city's North End and its many old Italian restaurants," writes Jennifer Fassman of Westport, Connecticut. "After wandering around the small, quaint streets, I was surprised to find a bright, modern restaurant — Marcuccio's. I took the waiter's advice and ordered the sea bass with parsley sauce. It was incredible." At the restaurant, this entrée is served with sautéed broccoli rabe (also known as rapini). It would be great with spinach, too.

Cook and refrigerate the rice ahead of time. This meal needs only a bottle of Chardonnay.

Can be prepared in 45 minutes or less.

Nice accompaniments for this Sicilian-style shrimp dish are sautéed broccoli and some orzo (rice-shaped pasta; also called riso) with butter and lots of freshly grated Parmesan cheese. For dessert, serve sliced pears and almond cookies.

Any brand of curry paste, which comes in jars or plastic pouches, will be successful in this authentic-tasting curry. Serve the spicy chicken with rice pilaf and stir-fried broccoli; lemon frozen yogurt is a refreshing finale.

Can be prepared in 45 minutes or less.

Here's another terrific creation from Hotel Hana-Maui in Maui, Hawaii.

Can be prepared in 45 minutes or less.

Asian flavors accent this do-ahead appetizer.

The new stir-fry oil accented with garlic, ginger and sesame is a terrific way to season main courses. Use fresh vegetables (the cut-up ones at the salad bar work well) or frozen. Rice and watercress salad are fine accompaniments. Drizzle sliced fresh mango and pineapple with honey for a suitable finish.

It is very easy to overcook pork chops. In this recipe,you can first sauté them until brown and then add a little broth to maintain their moisture. Open a bottle of Gamay Beaujolais to have with dinner.

Can be prepared in 45 minutes or less.