30 Minutes or Less

Here’s a familiar Indian takeout staple—saag paneer—but with the ingenious substitution of large cubes of feta for paneer.

Massage kale and brussels sprouts in a sweet, tangy dressing of rice vinegar, soy sauce, and honey, then serve it with creamy hummus and jammy eggs.

Not pasta salad—it’s salad pasta. A whole salad’s worth of greens, folded into pasta to make a complete dinner in one bowl.

The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels singing.

Layers of bright citrus and gentle heat add flavor without weighing down this one-skillet dish finished with charred broccolini and endive.

Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.

With a sweet and tangy sauce, these rice noodles are a fast and fabulous dinner for any night of the week.

With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you’d like.

This pesto brings together the flavors of spicy arrabbiata with the savory punch of garlicky bagna cauda. Nuts, cheese, and olive oil bring the richness, while anchovies and chiles add depth and heat.

Here’s your new favorite way to eat scrambled eggs: with turmeric, tzatziki, a big pile of greens, and a very generous serving of good butter. Oh, and a sprinkle of Aleppo-style pepper, too.

Take the time to really cook the onion and garlic in this recipe until they’re completely soft—this encourages them to release even more flavor into the velvety-rich tomato broth.

This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.

Use less-spicy kale instead of mustard greens if you prefer a milder side dish—or try a mixture of both.

Instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.

Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp.

Nutritional yeast adds a hit of umami that plays well with earthy kale and buckwheat noodles. We suggest using curly kale, which roasts into light, crispy chips.

This sandwich gets immense flavor from a modest list of ingredients like eggs, vegetables, and herbs. The fish sauce spiked-mayo packs a powerful punch.

Newsflash: you're messing up your tomato sauce by cooking it.

The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.

This savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it’s the perfect summer lunch, midday snack, or party appetizer.