Sun-Dried Tomato

This recipe can be prepared in 45 minutes or less.

Anchovies, capers, olives and sun-dried tomatoes enhance the delicious butter. It is also good melted over grilled fish or chicken.

Delicious served with bread or crackers, these cheeses are also a wonderful addition to pizzas, pastas and salads.

Put a slice of this butter on any grilled or panfried meat or fish, or slather it on warm corn bread. Active time: 15 min Start to finish: 45 min

This dip is great with crudités or crackers, on sandwiches, or with cold meats. Active time: 15 min Start to finish: 20 min

"When I finished graduate school, I thought I’d have more time for one of my hobbies, cooking," says Catherine Verilli of Silver Springs, Maryland. "But now I’m busy teaching, researching and singing professionally. With my Italian heritage, I like to emphasize flavor, and my schedule often demands speed. This pasta dish meets both requirements beautifully." Pass additional grated Parmesan at the table.

Baked egg roll wrappers make a crisp, low-fat base for the roasted mushroom topping.

Good as an entrée or served in smaller portions alongside chicken or beef.

A satisfying, easy dish that's also versatile: Accompany with sliced melon and some assorted pastries for brunch, or with a green salad and warm focaccia for dinner.

Buckwheat noodles give this classic spring pasta dish a nifty twist. Uncork your favorite Chardonnay.

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "Having two very active teenagers means I've also had to learn how to put together an interesting dinner even on busy nights. I get inspiration from my favorite bedtime reading, an immense collection of cookbooks and food magazines. I also do a quick grocery run every day —usually because I've just read about a dish that I simply must try —but also because having a well-stocked refrigerator is the key to easier cooking."

A sophisticated main course.

Prepare this one day ahead to allow the flavors to blend. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days. At home when I'm not working, I'm usually cooking just for myself, and I don't have a lot of time. I love a good breakfast — when I have Saturday and Sunday mornings off — so that's why I came up with the frittata."