Quick

The sweetness of the Sherry used in this creamy pepper sauce (usually made with Cognac) makes it the perfect partner for pork chops.

Adding watercress to potato salad gives this old standby new life. We particularly like the contrast of the crisp, peppery green against the warm, vinegar- and mustard-spiced potatoes.

Look to the frozen foods aisle for a quicker way to bring artichoke's spring flavor to buttery pasta.

Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.

In this dish, inspired by Cuban cooking, hints of clove and cinnamon whisk a standby cowboy steak to the Caribbean.

The light and clean Asian combination of shrimp and mango is treated to a touch of heat from a bit of fresh chile.

Fish is a good choice for a quick meal, and preparing this sprightly dill sauce from the pan juices (rather than using a stock) will really save you time.

Thickened with peanuts like some Veracruz sauces, and made with the classic Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy modern-day meal.

Their sweetness tempered by the tang of lemon zest, these little macaroons are the ideal dessert when you're short on time and still craving a fast, fresh ending to dinner.

Chicken legs, with their moist, succulent dark meat, are ideal for many cooking methods. For a last-minute dish that's abundant with the flavors of spring, we roast them with thyme, garlic, and lemon.

Though they're a nod to the classic pairing of cooking greens with a ham hock, these gently bitter greens have several important differences: Because they are blanched rather than braised, they hold their intense color; bacon crumbled over the top, rather than cooked with the greens, retains its crispness; and smoky chipotle gives the dish an alluring heat.

There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai, "were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we do here, cuts down on marinating time.

This recipe, from nutritionist Karen Fisher at Deerfield Spa, provides ideal amounts of carbs, fat and protein. If you're going to be active, simply add 1/2 cup more pasta.

This frosting is fluffy and foolproof. For ease, use a handheld electric mixer.

Look for tender greens, such as mâche, Boston, and red leaf lettuces, which appear in farmers' markets at this time of year. Or, as an alternative, use premixed baby greens.

If you wish, feel free to make these hors d'oeuvres on a regular charcoal or gas grill instead of a grill pan.

Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them. Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.