30 Minutes or Less

This speedy one-pan summer dessert channels peaches and cream with a twist.

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

Best served chilled.

Canned green curry paste does most of the work for a dish that tastes like you tried much harder than you did.

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.

Serve it with warm pita, rice, or chips for an under-30-minute dinner.

You’ll enjoy this dish here, there, and everywhere.

This quick-cooking dish that will disappear as fast as it comes together.

An alcohol-free version of penne alla vodka from Demi Lovato’s cookbook, “One Plate at a Time.”

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Subtly sweet and extra crunchy Asian pears star in this bright salad you’ll want alongside every rich and meaty dish you’re serving this holiday season.

Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.

Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smoky brown-butter pasta is a pantry-friendly, grown-up version of beloved buttered noodles. Salted almonds and parsley elevate this to bistro-worthy fare.

Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer’s most prolific vegetable.

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.