Quick

Polenta can be made with any grind of cornmeal. We call for polenta cornmeal because it makes a particularly smooth and creamy polenta that also cooks quickly.

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.

An open-faced sandwich that cries out for a glass of cold lemonade or beer.

We’ve come to love Old Bay seasoning for its aromatic flavor. (See photo)

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

Warm and aromatic—like bouillabaisse without all the fuss. Mussels are best eaten right away, so call everyone to the table when you put the mussels into the pot.

These scallops are pan-fried, but the effect is very similar to deep-fried. Panko crumbs or flakes are Japanese-style bread crumbs. They’re coarser and more irregularly shaped than regular bread crumbs, and although they look fresh, they’re dry. When used for frying, they absorb less oil and make a lighter, crunchier, more tender and delicate coating that stays crisp longer than ordinary coatings.

For a summer luncheon or a light supper, there’s nothing better than this lovely salad dressed with lemon and tarragon.

Let your oven do the work on this juicy, piquant fish and the succulent red and orange roasted vegetables.

Bright green snow peas and rosy shrimp in a creamy, golden sauce—an elegant dish in only 20 minutes. (See photo)

Breaded fish is one of our favorites. The richness of pine nuts nicely balances the lemon and herbs to make an irresistible dish. Use just about any fish: flounder, salmon, tilapia, perch, cod, snapper, catfish.

This stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.

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.

This is one of the fastest yet most delectable fish preparations. Flounder is a delicate fish, so you need to use care (a wide spatula helps) when turning it to cook on the second side.

This salmon, quickly roasted, is moist and flavorful with its sweet-salty glaze of mirin and miso.

This sandwich has been a favorite of Moosewood Restaurant’s customers for more than 30 years. (See photo)

Up to a day before baking, Tortilla Melts can be assembled, wrapped in foil, and refrigerated. Bake in the foil for about 15 minutes and then remove the foil and bake for about 5 minutes more for the tortillas to crisp. Leftovers can be refrigerated for up to a week and reheat well.

These open-faced sandwiches are not very traditional, rather messy—and very satisfying.

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