Saute

A colorful, fresh-tasting dish that comes together in minutes. Serve this with a mixed green salad and some bread.

Can be prepared in 45 minutes or less.

One of the very best things about this stew is its practical nature: If you blanch the vegetables, boil the potatoes, and make the infused broth a day ahead, this dish takes only 15 minutes to cook.

The sauce is a variation of a classic one from the Normandy region of France, where it's made with apples and Calvados.

These can be cooked two hours ahead, then rewarmed in the oven just before serving.

Can be prepared in 45 minutes or less.

This quick dish gets its flavor from fresh tangerine peel as well as the fruit's juice. To make easy work of grating the peel, choose tangerines with firm skin and store them in the refrigerator. Then use a hand grater or a Microplane grater-zester to grate the peel.

Three classic heartland ingredients — corn, smoked sausage and wild rice — combine to give this appealing first-course soup its sweet-spicy flavor and interesting texture.

Can be prepared in 45 minutes or less.

Ground almonds create texture and thicken the sauce of pollo almendrado—our homage to New York's large Mexican and Central American population.

Here's a quick and elegant entrée for spring.

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

(Spinaci con Pinoli e Passerine) Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate fish or poultry dishes and is often served at room temperature.

A veg-forward main or gets-along-with-everyone side.

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.

The summer salad stalwart gets a makeover.