When time is of the essence, you can still put together an impressive dinner for company. Browse our collection of delicious -- and speedy -- dishes, including roast chicken, prosciutto-wrapped cod, and easy paella.

Your guests may be tempted to eat this Hawaiian-inspired dish straight off the skewer, but have utensils ready -- it'll be hard to eat our slightly sweet pineapple rice without them.

Unlike the tender, flaky flesh of a fish, bacon has a firm, oily texture that crisps easily in a pan, making it a wonderful ready-made "crust" for cod or other seafood.

If you've seen paella cooked the traditional way, you may be shocked to discover how easy it is to get the same dish -- smoky sausage and shrimp in an aromatic yellow rice -- from your own stove top in under an hour.

As with many things, the motto when entertaining is "be prepared." Here are three spicy relishes that go great with steak (as pictured here) and many other entrees.

Serving chicken tonight? Everyday Food editor Sarah Carey demonstrates an easy but elegant way to cook chicken that's fast as it is versatile. Learn Sarah's technique and use it not only on chicken, but turkey, pork, and more!

Broiling foods that might normally be fried -- such as this zesty shrimp scampi -- means less time stirring, tossing, or worrying over a hot pan.

Here's a boldly colored dish that's a cinch to make. We use the same flour mixture to brown the pork as we do to thicken the red-wine pan sauce, saving you a little time and cleanup.

Not every sauce requires undivided attention. Here, only a simple reduction of broth is required before incorporating the more potent ingredients, including artichoke hearts, capers, and butter.

A skinless, roasted fillet of salmon creates a simple but swanky dinner when paired with steamed potatoes with thyme and sauteed mixed mushrooms.

Nothing gets your guests talking like a hearty, delicious entree with a surprising new slant. Here's one that'll get them chatting: thin medallions of pork, browned and glazed with a reduction of orange and lemon juices.

Plan on prepping these chicken rolls ahead of time if you're making them for guests. Then you can pop them out of the fridge and into the pan to dramatic effect (and get the tricky part out of the way early).

Generally served as accompaniment to a dessert course, port wine has a sweet, dry taste that both intensifies the naturally sugary flavor of figs and compliments the well-seasoned crust of a pork loin.

Served with white rice and some veggies, these golden fried shrimp are a satisfying main entree. Served without rice, and they're an irresistible finger food!

Here's a great dish if you're looking for an entree to serve from the skillet. Juicy breasts of chicken are roasted, then removed from the skillet to make the mushroom sauce.

Here's a dish that's perfect for buffet-style serving. Let your guests decide just how much pork, veggies, and rice they want!

Scallops, thyme, chicken stock, and sherry all have distinctive smells; put them together, and you're likely to find this deeply aromatic dish attracting attention well before it's ready to serve.

It's easy to forget, thanks to its association with Thanksgiving dinner, that turkey's rich, robust flavor lends itself to non-holiday trimmings as well, like this pan sauce of dry white wine and Dijon mustard.

Blended sauces, such as this mixture of wasabi, lime juice, mayonnaise, cilantro, and ginger, can be full of complexity, complementing a fish like salmon perfectly -- despite taking only minutes to create.

Flat-iron steaks are reasonably economical cuts of beef, despite having a well-marbled flesh and intense flavor. This makes them perfect for dinner parties or other special occasions.

Fish has a reputation for being tricky to cook, but as this dish of simmered cod demonstrates, sometimes it's the easiest part of the recipe.

We created this recipe with the broiler in mind, but it would work equally well, if not better, on the grill. Use a medium high flame if grilling the beef, 7-10 minutes.

This eye-catching crowd-pleaser is composed of ingredients that are readily available in any grocery -- chicken breasts, deli meats and cheeses, frozen peas -- perfect for those unexpected get-togethers.

Be sure to finish the avocado-pineapple salsa just before you begin to prep the spice rub for the pork. This will give the flavors time enough to mingle without risking the avocados beginning to brown.

Once you've got the chicken browned and turned skin side up, the hard part of this dish is over. Add the scallions, olives, and orange zest and juice to the skillet and chat with guests while it roasts.

Feel free to grill these sweet-and-salty shrimp skewers if you're looking for something fun to serve at the next cookout: three minutes each side over a medium-high flame, lowering the heat if they start to burn.

Nothing makes guests feel more welcome than opening a present. And aren't these rolled chicken breasts, stuffed with spinach, brie, and mustard, just that: piping hot presents, waiting to be opened?

Don't get stuck in the kitchen when you could be entertaining. Some sauces, like this chunky reduction of cherries, rhubarb, and vinegar, can be made well ahead of time, letting you concentrate on the rest of the entree -- and your guests.

Since it doesn't require direct heat to come out perfect and fluffy, couscous is ideal for dinner parties. Stir in ingredients like mint, pine nuts, and lemon zest, and steam without concern!

There are a number of interesting influences evident in this dish -- oranges from the tropics, herbs and Dijon from continental cuisine. Let your imagination run wild when choosing a side!

Polenta is an excellent side dish for dinner parties. It's unique and easy, and its creamy texture blends perfectly with any sauces you may be serving, like the intense white-wine and mushroom pan sauce created here.

Choosing one special ingredient can quickly transform an ordinary meal into an elegant one. Here, slices of paper-thin prosciutto -- salt-cured Italian ham -- dress up cod and sauteed spinach.

We've created a simple version of Jamaican jerk seasoning that packs all the punch of the original. Make an extra batch for a quick chicken rub anytime.

Poaching fish in white wine is an excellent way to delicately infuse the meat with the fruity flavor of the wine while, at the same time, getting started on a killer pan sauce.

This classic French combination of ingredients also makes an excellent sauce for fish such as seared salmon and trout.

The potatoes in this dish are boiled before grilling, which preserves their shape a little better and shortens the time it takes to get a light brown crust to contrast with gooey melted blue cheese.

Don't let those delicious pan juices go to waste! Making a pan sauce like the one in our Chicken Piccata, and serving over noodles, is a great way to share their intense flavors with friends and family.

Spring into summer with this seasonal twist on a spaghetti supper. Just boil, toss, and top with shavings of cheese.

You have a choice when serving these colorful, gooey rolls of chicken breast, asparagus, tomatoes, and cheese -- slice for your guests to put the many appealing ingredients on display, or let your guests find out for themselves.

We love this chutney of plums, onions, curry, ginger, and jalapeno for its bold colors and flavors, its syrupy broth, and its remarkably easy preparation.

A little cayenne added to maple syrup creates an astonishing glaze for broiled salmon and pineapple chunks. Fluff hot rice with cilantro leaves and you're done.

The most complicated part of making this alluring dish is the shopping, not the cooking. Once you've got your chicken, mushrooms, sage, Marsala wine, and heavy cream, the rest is a breeze.

Watch as Everyday Food editor Sarah Carey makes scallops with hazelnut brown butter. The distinct, rich flavor and fantastic crunch of hazelnuts add a delicious twist to this recipe.

Watch as John Barricelli makes a five-ingredient meal -- skirt steak with brussels sprouts and almonds -- that's sure to make your family's "greatest dinners" list.

With our no-fuss glaze of mustard, lemon juice, and oil, it's possible to give moist fillets of salmon a tart, nicely browned glaze in just 15 minutes. This is a great option for groups when served with salad, rice, or pasta.

Watch as Martha and Rachel Maddow cook zesty barbecued shrimp with Creole spices.

Don't be afraid to think outside the box a little when cooking for a dinner party. The bold flavor of smoked salmon, combined with its smooth texture, make this breakfast staple perfect for a creamy pasta sauce.

When it's time to eat, let your guests unfurl their own packet of chicken, ginger, cilantro, jalapeno, and sweet wedges of mango, just so you can see their reactions to the aromatic steam that rises into their face.

Watch as Allie Lewis prepares an easy and elegant steak with wine sauce and potato gratin.

Whole-milk yogurt, fresh tarragon, and the zest and juice of a lemon, along with salt and pepper, are all you need to make a tart and creamy sauce that balances perfectly with a mild fish like salmon.

If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens in this recipe.

Simmered with vinegar and shallots, brown sugar and mustard unite to create a bold, luscious glaze for salmon that intensifies even further under a broiler.

Be prepared for your guests to be curious about the smells coming from the kitchen when you make this dish of crumbled Italian sausage, crunchy leeks, dry white wine, and pasta.

Store-bought dough like phyllo is a great resource when you're planning dinner for guests. Fold it over seasoned salmon fillets and bake for a crispy and indulgent seafood dish in just 25 minutes.

Here's another relatively hands-off recipe that's perfect for when you don't want to miss out on the fun. Roast chicken with tangerines, then add a quick sauce of honey and tangerine juice and return to oven. Voila!

Watch as John Barricelli of Everyday Food creates a surprisingly simple asparagus tart.