30 Minutes or Less

In this riff on melon and prosciutto, very ripe pears give the juiciest, most delicious result.

Orange-flower water adds a mild floral flavor to the whipped cream.

The herb-and-spice blend would also be terrific with eggplant or lamb.

The dressing is also a great dip for broiled shrimp or chicken.

It's the watercress that makes this new riff on a classic greener—and zestier, too.

You don't need a juicer to make this sweet, smooth drink, which is rich in vitamins A and C—a blender can puree the fibrous kale and soft kiwi and banana.

The Product: Earthy-fruity spice powder with a mild kick.
The Payoff: Hot chocolate with complex, subtle flavor and an intriguing, gentle spiciness.

The Product: A delicious oil that’s a good source of healthful fat.
The Payoff: Rich, buttery flavor.

Forget juggling a plate of food with your cocktail glass: These no-fuss kebabs make it easy to munch while mingling. Plus, just one savory skewer delivers nearly half of your daily protein needs.

No soiree is complete without a scrumptious dessert, and these low-cal treats are diet-approved, so dig in—twice!—without the guilt.

If sake is unavailable, substitute dry vermouth. Miso paste tastes surprisingly good with butter. The red variety has a more pungent flavor than yellow or white miso and is a terrific match for meat.

Ever since I first tasted bean pie at The Know bookstore in Durham, North Carolina, I've been a fan. Given my deep affection for egg custard, pumpkin, and sweet potato pies, it's no surprise that I would adore bean pie, which shares culinary roots with those pie favorites. Developed in the 1930s as part of the nutritional teachings of the Nation of Islam, bean pies became standard items at black Muslim bakeries in urban communities from Chicago and Oakland to Detroit and Washington, D.C. Navy beans are most commonly cited in recipes, but great northern beans and pinto beans are also popular choices. With a can of beans and the usual custard pie ingredients, you can turn out a delicious bean pie fast. You can use a blender or a food processor to mix up your filling, or mash the cooked, drained beans well with a potato masher or a fork.

The technique: For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water.
The payoff: The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables.

The technique: To show off the tangy freshness of cranberries, don't cook them at all. The payoff: Chopping the berries in the processor gives them a coarse texture, which is great alongside the turkey and the trimmings. Plus, the recipe comes together in 20 minutes.