30 Minutes or Less

This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.

Pan-searing dates turns them into an irresistible, warm treat with a crisp, caramelized exterior and a soft, sweet interior. Paired with cold vanilla ice cream and topped with olive oil, mint, and flaky sea salt, the fruit becomes a sophisticated dessert with a fun mix of sweet and savory.

This dressing is creamy, savory, and perfectly balanced. Put it on udon noodles—or just drink it.

When you're craving those childhood favorite Tex-Mex flavors, nothing but seasoned ground beef in a hard shell will do.

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.

Want to make eggs ahead of time? Bake them in a sheet pan, slice and chill for up to three days, and serve in breakfast sandwiches, wraps, quesadillas, and more.

Cool romaine lettuce and barbecue-flavored chickpeas combine to create great flavor and texture in this hearty pita sandwich. This pairs well with many simple companions—potatoes or sweet potatoes, fresh corn, a simple quinoa salad or pilaf, or a light soup. And steamed green veggies are always welcome, too.

Though I’m all for high-quality prepared sauces and such to use as shortcuts, I’ve never found a bottled vegan barbecue sauce I really like. But this nearly instant sauce is so easy that I’ve ended the search. It’s especially good with tofu, tempeh, and seitan.

Make this salad ahead of time to allow the flavors to become bolder. This is delicious in a bowl as a refreshing summer meal. Or serve this on top of a plate of assorted greens or bowl of cooked grains, rolled up in a tortilla, or as a topping for baked potatoes.

When you have a chocolate glaze recipe that’s as versatile and simple as this one is, it’s easy to rely on it time and again. It’s so quick to prepare that you can wait until the last minute to mix it up. Or you can make it ahead and reheat it to a pourable consistency when you need it. This makes a hefty amount, so if you don’t use all of it, just store the leftovers in a sealed container and refrigerate until needed.

A quick toss in sweet, softly spicy Korean red pepper sauce makes these wings irresistible, while sliced scallion adds a fresh finish.

A simple Buffalo-style hot sauce delivers a big punch of flavor to these grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more sauce before serving for full spicy saturation.

Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate simple summer side.

Buttering the bread before you waffle it ensures a crispy, golden brown exterior. Adding the maple butter right as the sandwich comes out of the waffle iron means the sweet, rich mixture soaks into the still-warm bread

Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you’d imagine from this simple combination.

Highwest’s Campfire whiskey is a blend of Scotch, bourbon, and rye; a gently peaty blended Scotch is the next best thing.

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

Grilled lemon slices add bright, sweet, and smoky flavor to a salad of charred broccolini and kale—the perfect complement to rich, juicy Italian sausage.

If there is one time we’d want to cheat and cook something indoors, it would be to make a pot of rice to soak up the extra dressing in this snapper recipe.

A kicky chile-lime dressing wakes up your weeknight salmon.