30 Minutes or Less

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Use a hot sauce that isn’t just heat and vinegar but has a personality of its own. We like Frank’s.

The ingredients of this classic Portuguese soup (namely chorizo, kale, and potatoes) meld beautifully under pressure, so you only need water—no stock—to get a savory, rich broth.

Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.

This will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation. Pressing down eliminates any air pockets that might also cause the pesky brown spots.

The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate.

This is a creamy, cheesy, classic mac 'n' cheese you can make using your favorite new kitchen appliance!

The real star of this dish is the flavorful ginger- and allspice-scented broth. Comforting anytime, it’s positively liquid gold for anyone feeling the first tingles of cold season.

In this dish, you’ll sauté mushrooms and bacon until they become crispy. You’ll use bacon fat to sear the cabbage before tossing in an egg, Parmesan, and pasta.

This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal—despite using half the normal serving size of noodles.

A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.

Butter adds velvety texture and comforting flavor to this special-occasion cocktail, a combination of our two favorite winter warmers.

Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.

This Caesar salad–update makes more vinaigrette than you’ll need, and that’s not an accident. Once you taste it, you’ll want a jarful in your fridge at all times.

You can’t go wrong with roasted potatoes for a holiday meal. A mix of fresh thyme and nutmeg keeps this version interesting.

The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.

This classic technique gets a modern punch of flavor from briny olives and capers, sweet raisins, a splash of rum, and a squeeze of bright lime juice.

This is not the bland, boring steak and onions you might have seen before—instead, bay leaves, lemon juice, and soy sauce lend fragrant, bright, umami-rich flavor to a succulent rib-eye.

No pressure cooker? Cook it the old-fashioned way.

Going old-school for the holidays? Then you might be wondering how to make green bean casserole—the quintessential version. In this green bean casserole recipe, creamy mushroom sauce surrounds tender green beans, topped with French's Crispy Fried Onions.