30 Minutes or Less

The spice rub for this steak evokes the complex flavor of a rich Mexican mole sauce, but with almost no investment of time. It's great for a weeknight dinner party.

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte Cristo.

This Lowcountry-style dinner—shrimp with saucy black-eyed peas and smoky bacon—is worthy of a glass of sweet tea.

Editor's note: The recipe and introductory text below are from Irish Traditional Cooking by Darina Allen. This recipe for quickly cooked cabbage has converted many an ardent cabbage hater!

Apricots and Spanish chorizo sausage can provide elegance at less than $2 per person!

Editor's note: The recipe and introductory text below are from Irish Traditional Cooking by Darina Allen. One of the best-loved ways of cooking potatoes was (and is) to mash them with boiling milk, add chopped scallions or chives and serve this creamy, green-flecked mixture with a blob of yellow butter melting in the center. Leeks, nettles, peas and brown crispy onions are all delicious additions.

Common ingredients create a Moroccan meal.

This recipe comes exclusively to Epicurious from Suzanne Tracht of Los Angeles' Jar restaurant and is part of a modern Hanukkah menu.

These bite-sized gems make a divine pop-in-your-mouth snack alongside a robust cup of strong black tea.

Jamón Serrano, a salty cured Spanish ham, is the traditional pairing for Manchego cheese. The ham is sold at specialty foods stores and at Spanish and Latin markets, and the cheese can be found at some supermarkets and at specialty foods stores.

A V-slicer or mandoline is the perfect tool for slicing the fennel.

Fresh fennel and fennel seeds infuse the couscous with a subtle anise flavor.

The classic Kentucky cocktail is the inspiration for this light and lovely dish—which has just a hint of bourbon.

Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.

Inspired by Dr. Brown's Cel-Ray soda, the sparkling soda made with celery that was a favorite in my youth, I give you this reduced-calorie version, which can be made in the comfort of your own kitchen.

Leafy green vegetables are an ideal source of iron and calcium, but cooking them can destroy many of the water-soluble minerals you hope to gain from eating them. This preparation retains most of the nutrients that would otherwise be lost in the cooking process and imparts an earthy green flavor that you will surely enjoy.