30 Minutes or Less

Jessie Sheehan's easy 3-minute chocolate mug cake is rich, tender, and moist, with a soft center reminiscent of a molten lava cake.

This refreshing sherry and watermelon cocktail gets a spicy kick from ginger kombucha.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

The best gin and tonic is all in the technique, because the most important ingredient in a G&T is not really the gin, or even the tonic. It’s carbonation.

Bananas Foster, a flambéed dessert of halved bananas in a syrupy rum sauce, is a New Orleans favorite that never fails to please. Don’t forget the ice cream.

Drizzle this pickled peppercorn vinaigrette over slow-cooked meats or roasted vegetables to brighten things up.

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

In this easy weeknight dinner, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.

The banana leaf preserves the freshness and juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.

This cocktail with rye whiskey, pineapple, and sherry sits right at home with the way we drink now, but it dates back to 1917.

This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.

Cooked amaranth keeps its integrity for a few days in the fridge, making this an excellent recipe to batch cook, store, and reheat for breakfast throughout the week.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

Tibetan people drink butter tea in copious quantities throughout the day. More like a savory broth than a sweet tea, it is deliciously smooth and creamy.

This two-ingredient cocktail is best served over a nice, large chunk of ice.

This refreshing summer cocktail is finished with a bright and briny pickled green tomato.

If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.

This 5% ABV sherry colada is incredibly tasty and still has wonderful complex flavors that keep it from being candy.

The virgin piña colada already exists. This nonalcoholic piña colada goes further, in search of balance and complexity.

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice.