Starter

These versatile quesadilla can be passed as hors d'oeuvres, or offered at dinner as a first course or at lunch as the entrée.

(Greek Cucumber and Yogurt Salad)

This thick and comforting dish is delicious sprinkled with grated Parmesan cheese. Can be prepared in 45 minutes or less.

Around the Gulf and other coastal regions of the United States, African-Americans revel in shrimp. In this recipe, the shrimp are spiced twice, once while cooking and a second time in an overnight marinade. Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

At Aruns in Chicago, owner and chef Arun Sampanthavivat has come up with this fresh take on a traditional Thai recipe.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Look for rice vinegar in the Asian foods section of your market.

Cèpe is the French name (porcini is the Italian name) for the boletus mushroom, which grows in the southwest. Dried cèpes are not readily available here, so we use dried porcini.

Many kinds of vegetables and even some fruits go well with this versatile dip.

An elegant but no-fuss soup.

Here is our adaptation of aigo bouido, the restorative Provençal garlic soup. Simmering the garlic tames its bite. A green salad and crusty bread round out the meal.

This easy—to—make soup is a terrific Saturday lunch, especially when accompanied by crusty bread, a salad and beer or apple cider. If you're serving people who don't like spicy foods, eliminate the cayenne pepper.