Saute

This quick, rich entrée is terrific served over buttered noodles.

Another all-around favorite: These mushrooms can be spooned over toast for a light supper on their own, but they also make a nice accompaniment to steak or lamb.

This free-form tart is wonderful topped with caramel sauce and Crème Fraîche.

Northern Italian cooks use peas often; in this side dish, the vegetable gets a boost from the Italian bacon called pancetta. If it is unavailable in your area, finely chopped regular bacon can be substituted.

Can be prepared in 45 minutes or less.

"Mi Piaci, a local restaurant, serves a pasta entrée with wild mushrooms called Fusilli alla Boscaiola," says Karen Mungioli, of Dallas, Texas. "Its flavors reminded me of a dish I had in Italy recently. I’d love to try my hand at preparing this authentic-tasting recipe in my home kitchen."

Davina uses this olive paste as a pizza topping, as a flavor pickup for purchased pasta sauces and as a spread for baguette slices.

Serve with basmati or regular white rice.

This recipe can be prepared in 45 minutes or less. Bottled balsamic vinaigrette is a super base for this sauce. Round out the menu with packaged noodles au gratin and steamed baby carrots. Then offer chocolate layer cake from the bakery for dessert.

From coast to coast, diners in the eighties showed an insatiable appetite for crab cakes. Some chefs deep-fried them; others spiced them with Old Bay Seasoning. But the best crab cakes, like the ones here, let the sweet flavor of the crab predominate.

Here's a delightful variation on the fried-chicken theme, with cornmeal adding welcome crunch. To accompany the meal, serve white wine spritzers and fresh lemonade garnished with mint sprigs.

Active time: 20 min Start to finish: 40 min