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Throughout the book you will see this symbol indicating how long it will take to make a given recipe, start to finish, grocery bag to plate. Don’t be intimidated if you pick a recipe that says it takes 2 hours or more. Good food takes time, but not all of that will be hands-on chopping, stirring, sautéing time; some will be standing back, letting things simmer, bake, or chill time. And these estimates are generous; even if you’re a fairly new cook you should be able to complete these recipes comfortably within the time indicated, and I promise you it will be time well spent.

• Pan-Fried Tofu with Spinach, Pear, and Star Anise • Spaghetti with Peas and Pancetta • Sage-Roasted Pork Tenderloin with Dried Plum Sauce • Pan-Roasted Sirloin with Salad of Arugula, Sweet Peppers, and Olives • Creamed Chicken with Mushrooms, Spring Onions, and Leggy Red Wine • Herb-and-Lemon-Roasted Chicken with Smashed Broccoli and Garlic • Hong Kong Crab Cakes with Baby Bok Choy • Slow-Baked Salmon with Asparagus and Honey-Onion Marmalade • Braised Red Snapper with Grandma-Style Zucchini, Peppers, and Black Olives • Seared Tuna with Chinese Salad and Ginger-Soy Vinaigrette

I know how tough it is to cook something after a long day at work, but the alternatives—expensive dinners out, ordering in, frozen whatever, or worse—are not exactly appetizing. So before you order takeout sushi again, consider these quick-to-make classics.

Most are designed to be made in an hour or less using a minimum of pots and pans. And with their simple, clean flavors, you’ll emerge from the kitchen looking like a champ every time.

Pan-Fried Tofu with Spinach, Pear, and Star Anise

Pan-Fried Tofu with

Spinach, Pear, and Star Anise

1 hour

This visually stunning dish also packs a real flavor punch. Even people who don’t normally like tofu feast on this dish, though you can substitute beef, if you must. If you can get your hands on an Asian pear, use it here. Green beans are also good in this instead of the spinach. Serve this with Perfect Steamed Jasmine Rice.

1 block extra-firm tofu,15 ounces, halved horizontally

2 tablespoons peanut oil

1 tablespoon sesame oil

1½ teaspoons minced fresh ginger, peeled

1 garlic clove, minced

1 fresh red chile, cut in paper-thin circles

3 whole star anise

⅓ cup roasted peanuts

2 tablespoons hoisin sauce

1 tablespoon low-sodium soy sauce

Juice of ½ lime

2 pounds baby spinach

1 pear or Asian pear, sliced into thin wedges

Serves 2

Lay several layers of paper towels on a cutting board, then place the tofu squares on top, side by side. Cover the tofu with more paper towels and place a plate on top. Add a can or two to press down and drain out some of the water in the curd. This makes the tofu denser and meatier.

In a large skillet, heat the peanut and sesame oils just to the smoking point. Fry the tofu on both sides, flipping occasionally with the spatula, until golden, about 8 minutes total. Remove the tofu from the pan and drain it on a plate lined with paper towels.

Using the same pan, sauté the ginger, garlic, chile, star anise, and peanuts—your kitchen will smell amazing! In a small bowl, mix the hoisin sauce, soy sauce, and lime juice together. Briefly toss the spinach in the pan, stirring just to wilt, no more than 30 seconds. Remove the spinach to a bowl, scraping the peanut mixture in there also. Put the pan back on the heat and heat the hoisin mixture. Combine the sauce with the spinach and divide between 2 bowls. Lay the pear slices and tofu on top.

Spaghetti

with Peas and Pancetta

1 hour

The flavor of peas and bacon takes me back to my childhood; that’s why I like this pasta dish so much. I feel like a little kid wolfing this down. It’s even good cold!

Serves 2

½ pound spaghetti

Extra-virgin olive oil

6 ounces pancetta or thick-cut bacon, diced

1 onion, minced

1 bay leaf

1 cup sweet peas, frozen or fresh (see Note)

1 ounce goat cheese