30 Minutes or Less

This brothy bowl is just what the doctor ordered, with lots of fresh ginger and kicky jalapeños.

Muối mè is a 3-ingredient sesame salt mix, which instantly changes the mundane into something special. Sprinkle it over vegetables, rice, and more.

A little sugar and heat can turn even sad pineapples into juicy gems. A low-effort dessert for all your gluten-free needs.

Transform two favorite store-bought ingredients—cheese ravioli and crispy fried onions—into a rich and luscious skillet dinner with a crispy, savory top.

Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.

Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants. 

Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.

A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.

Humble canned chickpeas become the stuff of open-face sandwich dreams with the help of a few flavorful, crunchy mix-ins and a whole lot of sharp cheddar.

This vegan twist on a lamb sausage hummus bowl features a trio of textures—creamy, crisp, and meaty—that will keep you coming back for more.

Packaged broccoli slaw is the shortcut to making quick work of this light and crunchy salad, a perfect counterpoint to rich, bold dishes.

This insanely flavorful soup comes together in 15 minutes thanks to everyday Taiwanese staples.

This dish of coconut rice and pigeon peas is fit for a holiday feast. But you’ll want to make extra—the leftovers are great as a one-plate vegan lunch or supper.

Meaty mushrooms get spiced to perfection and roasted until crisp before they're tucked into warm corn tortillas.

Melty cheese and tangy, crunchy kimchi are a match made in heaven.