5 Ingredients or Fewer

This quick side dish is so green and fresh-tasting that it seems the essence of spring, although with a package of frozen green peas, you can make it any time of year. Peas and escarole enhance each other wonderfully because of their contrasting tastes and textures.

Always a kid-friendly choice.

These sweet, delectable scallops are browned and caramelized on the outside, moist on the inside, and ready in an instant.

Any firm fish is fine for this intensely flavored and aromatic dish. If you use thick fillets, such as salmon or tuna, and you have the time, coat the fish with the spice mixture and then cover and refrigerate for an hour or two to marinate.

It’s just a short time from getting out the ingredients to sinking your teeth into these crusty rolls with a warm, soft filling.

This is the quintessential simple supper for many Italian families.

Fast, easy, warm, and inviting, this dish will quickly become a favorite part of your simple supper repertoire.

This might be just the ticket when you’re looking for something tasty and really fast.

One of our favorite home-style dishes at Hong Kong Restaurant in Ithaca’s Collegetown, this is the Chinese version of scrambled eggs and ketchup!

Serve this right out of the pan for a quick home-style meal. Warm, at room temperature, or straight from the fridge, this omelet also makes a great sandwich with mayonnaise and tomato. (See photo)

This delightfully tangy tofu pairs especially well with Greek or Italian dishes.

There must be as many recipes for chili as there are cooks. This one has the surprising addition of lentils and the smoky spiciness of chipotles.

What a versatile dish! You can use almost any kind of cheese (or go vegan—see our suggestions below), and you can add leftover vegetables to the filling. Stuff the tomatoes one day and bake them the next—they’re just as tasty!

Mustard greens and broccoli raab (also called brocoletti di rape, rape, and rapini) are somewhat bitter, a good counterpoint to creamy, subtly flavored ricotta cheese.

In Comfort Me with Apples, Ruth Reichl attributes the original recipe to Danny Kaye, but lemon and cream seems such a simple, natural combination that we suppose people were putting it on pasta long before Danny Kaye was born.