Saute

Mark Taylor of West Hartford, Connecticut, writes: "I started cooking out of necessity when I first graduated from college, since I couldn't afford to eat out. Having grown up watching my mother cook for our large family, I used her recipes. She was always trying new dishes whenever we had guests and sharing her adventurous attitude toward eating. These days, even though my wife and I both work, we still cook several times a week. Now I tend to rely on recipes I've picked up from restaurants and friends. I enjoy experimenting with different ingredients and figuring out new ways to improve a recipe, as I've done with the one here."

My mom ate a lot of things — frogs' legs, escargots, sweetbreads — that horrified me as a child, but I took to caviar right away. She didn't use the good stuff, but even made with supermarket roe, this dish makes an elegant impression. Active time: 30 min Start to finish: 30 min (includes making pancakes)

Active time: 35 min Start to finish: 40 min

The peanut notes in this slaw remind us of the Indonesian skewered meat dish saté. As a result, we think grilled steak, shrimp, or pork would make a terrific main course as an alternative to the Hoisin Five-Spice Chicken Legs.

This dish features garam masala, a flavorful blend of roasted and ground spices used in Indian cuisine and now available in the spice section of most supermarkets. Accompany the shrimp with bottled tomato chutney or fruit chutney and a basket of warm flatbread. A mango smoothie with a plate of coconut macaroons is the perfect dessert.

Active time: 20 min Start to finish: 20 min

You would never guess by tasting these robust sandwiches that they are low in fat and calories. The secret is spread made of low-fat mayonnaise, nonfat yogurt, Dijon mustard and chopped arugula.

This recipe was created to accompany Red Snapper Papillotes with Lemon and Thyme . Can be prepared in 45 minutes or less.

This dish is a twist on chilaquiles, a tortilla-based hash. It's great served with salsa for breakfast.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A nonstick skillet and an adjustable-blade slicer make this elegant dish easy. Active time: 10 min Start to finish: 30 min

The vegetables can be prepared ahead and finished up to the middle of step 3. Heat for 5 minutes before serving.