30 Minutes or Less

This recipe yields enough dressing for both the seafood salad and the rice .

Dried Fruit and Nut Paste The Passover meal typically includes haroseth, which symbolizes the mortar used by Israelite slaves in Egypt. Recipes can vary greatly, depending on the country of origin. Haroseth is used as a condiment — almost like a chutney — and would be good with many kinds of roasted meat or poultry. This spicy version is based on a recipe from Yemen. Active time: 20 min Start to finish: 20 min

Here's a real treat for the lunch box. Adding dried cherries and chocolate chips turns classic oatmeal cookies into something new.

Active time: 25 min Start to finish: 45 min

Colorful, refreshing and delicious.

"Here's a chicken recipe I came up with that's great for a quick weekday meal with an elegant touch" says Peter Micheli of Medford, Massachusetts. "I have used the sauce with homemade lobster ravioli, and I think it would go well with veal, too. I named this recipe after my mother, who was a great cook." We agree with Mr. Micheli — this dish is a wonderful weekday meal. But its simple elegance also makes it perfect for a party. Active time: 30 min Start to finish: 30 min

In Rome, this pasta would be served as a first course, but we prefer it as a main course. Traditionally, Romans don't use heavy cream in this dish, so you won't find any here either. Active time: 10 min Start to finish: 25 min

Healthy bonus: Vitamin A and lycopene from the red peppers

Can be prepared in 45 minutes or less.

This recipe is an accompaniment for <epi:recipe link="" id="107089">Cinnamon-Roasted Chicken with Harissa Sauce</epi:recipe>.

Use leftover roast chicken for this, or buy a cooked chicken at the market. For an extra-special treat, top each baked slice with a dollop of sour cream and sliced avocado.

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Active time: 15 min Start to finish: 30 min