30 Minutes or Less

Chocolate-hazelnut spread gives these brownies a rich, nutty flavor.

Here, we make flaky biscuits with just 3 ingredients.

This classic pasta has only a few ingredients, but they transform into a surprisingly velvety, flavorful dish.

This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.

It truly doesn’t get any easier than this one-pot sensation.

Welcome spring with this refreshing spritz. Because as the temperature rises, our cocktails get lighter.

This fresh salad was inspired by the elements of a Passover Seder plate.

There's no excuse to skip breakfast when you can have this egg sandwich ready in less than 5 minutes.

When kale started to take over the food world, I noticed it was juiced, made into chips, put into smoothies, and even sneaked into chocolate bars. So why not put it in a pasta dish? The nuts in this recipe give the dish another layer of flavor and a nice crunchy texture. The bitter, citrus, crunch, and chili all combine for a unique pasta.

You found the Easter eggs, now put them to use by making this easy, deviled eggs–inspired sandwich spread.

This hearty burrito comes together in just 22 minutes, but it's still full of flavor.

Citrus segments get saucy in our play on duck à l’orange.

Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn’t be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by the addition of Greek yogurt, really brings out the best in them, and the sprinkling of pistachios on top lends a lovely toasted, nutty texture. Try them with a broiled fish fillet and a glass of grassy Sauvignon Blanc.

Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

As long as you’ve got frozen spinach, cream cheese, and heavy cream, you can throw this together in a flash.

This quick-cooking version of the street-food favorite features chicken that is crisp on the outside yet moist and juicy on the inside.

This hot chocolate mix is made with a blend of chocolate and cocoa powder for a rich, decadent flavor and creamy texture.

For this quick dinner, chicken gets a crisp crust thanks to a touch of cornstarch.

This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.

It's hard not to love this classic Italian pasta—it's just the right mix of spicy and sweet.