Quick

Mild fillets get zing from a coating of wasabi mayonnaise.

Splashes of lemon add a bright note to this simple chicken dish seasoned in the Provençal tradition with rosemary and garlic.

Bresaola-a beef lover's prosciutto equivalent-gives this virtually no-cook dish a bright platform with deep flavor.

A fresh summer catch from the Atlantic and Gulf coasts, bluefish has a rich, fine-textured flesh that makes it perfect for baking, broiling, or grilling.

Traditionally made from cow's or goat's milk and wrapped in chestnut leaves, Banon cheese is named after the town in northern Provence from which it hails. When the leaves are green, the cheese is fresh, mild, and sweet; when the leaves are brown, it is ripe and soft. Either way, it's a great complement to classic mesclun greens. In the spirit of Provence, we encourage you to bypass the ready-made mesclun mix and create your own blend of peppery, sweet, and tender baby lettuces from the array that you can find at the farmers market.

In this innovative use of zucchini, the vegetable adds body to the mussel-filled broth without being overpowering.

Make these sandwiches when you don't want to turn on the stove.

Using roast chicken from the grocery store makes this recipe super-easy. Improv: Add sweet and crunchy accents by mixing a few chopped toasted pecans and some dried cranberries into the chicken salad. Instead of rolls, use crusty French bread or thick slices of sourdough bread.

Charlotte Fekete of Athens, Georgia writes: "I'm a junior in college, and I'm planning to go to cooking school after graduation. I've already had some experience decorating cakes and working for a caterer, but it was my mom who taught me how to cook. I've also learned a lot from reading magazines and cookbooks." Charlotte's mother learned this recipe years ago, when she was working on a shrimp boat.

Self-crowned "BBQ Queens" Karen Adler and Judith Fertig have written more than 20 cookbooks between the two of them, including Weeknight Grilling with the BBQ Queens. Their tuna burger is infused with Mediterranean flavor and topped with a favorite New Orleans sauce.

For a more substantial meal, the salad can be served on pumpernickel bread or toasted French bread as an open-face sandwich and topped with slices of hard-boiled egg. Garnish with lemon wedges and dill sprigs.

Charlotte Fekete of Athens, Georgia writes: "I'm a junior in college, and I'm planning to go to cooking school after graduation. I've already had some experience decorating cakes and working for a caterer, but it was my mom who taught me how to cook. I've also learned a lot from reading magazines and cookbooks." Marinating the vegetables gives them a lively pickled flavor.

Improv: Substitute chopped red or yellow bell peppers for the tomatoes in the salad; try basil instead of cilantro in the dressing.

Serve this creamy, chilled soup as a refreshing first course.

This dessert is easy and indulgent.

A butter baste makes the zucchini so amazingly full-flavored that you can even omit the cheese — although it's a delicious accent to the lemony zing.

Big, thick slices of sweet onion get a quick glaze.