Quick

The combination of fennel, citrus, and parsley makes this Italian-style salad an ideal palate cleanser. It tastes particularly refreshing in winter, when salad greens are often scarce.

The salad dressing can be refrigerated in an airtight container for up to two weeks. Before serving, whisk the dressing to loosen.

Amaretti are crunchy Italian macaroons made from almond paste, sugar, and egg whites. You can substitute any crispy cookie.

Here’s a delightful take on the grilled sandwich. Because of the challah and the addition of eggs, butter, and milk, this dessert is richer than most, so it’s best served after a light meal.

In this foolproof pasta dish, the cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make a great-tasting sauce.

Whole-wheat pasta, which contains more fiber and is slightly chewier and nuttier tasting than regular pasta, adds nutritional value to this dish.

Here’s our do-it-yourself take on the popular restaurant sandwich originally from New Orleans. Almost any type of coleslaw (see recipes on pages 35, 83, 171, and 232) would work as an accompaniment.

Lamb topped with yogurt sauce is a staple of Middle Eastern cooking. In this recipe, the yogurt is flavored with shallots, cilantro, and lemon juice.

Serving a sandwich for dinner can make even the busiest day feel less complicated. Start with a mixed-green salad, and try Parmesan Steak Fries (page 83) on the side.

Soft hamburger buns work best with these kid-friendly sandwiches. Serve with pickles or potato chips.

When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender.

With so many good green salsas now available in the supermarket, it’s easy to recreate this Mexican restaurant favorite at home. For convenience, substitute shredded meat from a rotisserie chicken for the poached chicken.