30 Minutes or Less

In this remarkably tasty side-dish vegetable, instant stock powder provides a long-cooked depth of flavor in minutes. The rich creaminess of the white beans transforms frozen spinach into a healthful and delicious version of creamed spinach. It's not just a side dish though: Use leftover "creamed" spinach as a sauce for pasta or grains (season a bit more heavily) or thin it with enough vegetable stotck to turn it into a soup.

When I tasted this sauce in Jerusalem a few years ago, I was reminded of how much I like the earthy taste of sesame tahini and the brightness of parsley—stems and all. Whip up a batch and toss it with grains and chopped carrots for a colorful salad, blend it with cooked chickpeas for a quick sandwich filling, or spoon it over microwaved kale or steamed broccoli florets set on a bed of brown rice for an entreé. The amount of garlic you'll need depends upon your taste. I like to start with two cloves and blend in more if needed—keeping in mind that the sauce's favor will be somewhat diluted when mixed with other ingredients. Refrigerate for up to one week. Thin as needed with additional fresh lemon juice—or water, if you're out of lemon.

Feel free to use leftover rice from last night's takeout. The secret to good fried rice is starting with cold cooked grains.

A simple, delicious summer dessert with nectarines.

In their quest to achieve this drink's signature demarcation between stout and ale, some beer fanatics invest in a special Black and Tan spoon that can hook over the side of the glass. An inexpensive spoon bent at a 90-degree angle will work just as well.

In recent years, panini-type grilled sandwiches have taken center stage, but there is nothing like a freshly made club sandwich. The triple-decker here amplifies the classic flavors of a BLT with sliced hard-boiled eggs, chive mayo, and a jumble of herbs.

In another case of less is more, at-their-peak green beans—an old favorite—are paired with a quick vinaigrette that sparkles with a generous amount of minced sweet onion.

With its ample doses of maple syrup, cream, and the freshest berries, this easy, elegant treat will knock apple pie off its pedestal. True to the spirit of Yankee thrift, any leftover berry mixture can be put to good use at tomorrow's breakfast table, as a topping for pancakes.

Salads made with hearty romaine stand up well to strong flavors like garlic, lemon, and pungent Parmigiano-Reggiano. The chopped anchovies lend depth and savor, not fishiness, to the dressing.

Talk about a sandwich with bravado: The bold flavors start with the smear of green-olive-flecked oil on the chewy, rustic rolls. Then come the layers of juicy sausages, piquant arugula, and piquillos. The fire-roasted sweet red peppers from Spain are well worth seeking out for their tenderness and subtle, smoky heat.

Bok choy goes on a Peter Mayle—inspired holiday to Provence in this versatile side dish or, tossed over rice, light back-porch supper.

Summer corn and vine-ripened tomatoes are already close to perfection, and they taste best when prepared simply. Here, the corn is sautéed with scallions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two components are tossed together so that their flavors and juices mix into something new.

Although this main-course salad sounds suspiciously Waldorfesque—it includes walnuts, celery, and apple—the fresh vinaigrette gives it a modern flair that sets it apart from its mayonnaise-dressed muse.

With an adjustable-blade slicer, it's easy to transform zucchini into long, delicate pastalike ribbons that make an eye-catching partner for panfried chicken.

Ready your griddle. These pancakes capture the golden sweetness of corn cut from the cob. Drizzle warm maple syrup on them for breakfast or serve them as a side dish with salsa and sour cream.

This one-pot meal—lobster, corn, and green beans—conjures summer in New England. The simple sesame mayonnaise is outstanding for dunking and slathering.

Korean chefs work with an array of distinct greens for fresh salads, including common red leaf lettuce, but also wild sesame leaves, young radish leaves, garlic chives, and chrysanthemums.

If you've got some fresh-caught trout, we know just what to do with it. This incredible main-plus-side requires very few ingredients and is easy enough to make at your campsite or cabin. (And you can use store-bought, too: In that case, you should ask your fishmonger to bone and butterfly the whole trout for you.)

A great side dish—or afternoon snack.