30 Minutes or Less

Chopping by hand or using a meat grinder will preserve the homemade, chunky texture of this traditional chopped liver.

You can use any kind of crab, or even dip lump crabmeat in the sauces.

This classic goes best with a tart berry sauce.

This really simple, really beautiful stir-fry of earthy, bright green watercress is a "tumble of yum," in the words of food editor Maggie Ruggiero, who tested Reusing’s recipes.

Jasmine rice is native to Southeast Asia. When cooked, its long grains become soft, seductively aromatic, and nutty in flavor.

Larry Forgione, a chef dedicated to preserving regional American cuisine and crops, inspired our wilted salad. In his cookbook An American Place, collards are softened in a warm Sherry dressing. We found that the cream Sherry's sweet nuttiness also works especially well with baby fall greens like mizuna or beet tops. But choose the highest-quality leafy vegetables in season.

Everyone—not just whiskey fans and pyromaniacs—will love this steak and its rich, tangy sauce. The type of whiskey you use will leave its own imprint on the sauce: Bourbon will make for a sweeter sauce, while rye will add some nice yeasty notes. Scotch will take it in a smokier direction. Do be careful when flambéing: Because this recipe calls for a generous amount of whiskey, the flames may shoot quite high (it’s a necessary step to take the edge off the alcohol).

Puttanesca is usually a pasta sauce, but here the addition of beans to the spicy blend of tomatoes, basil, and olives turns it into a versatile, satisfying side dish.

Quick-cooking scallopini are perfect for breathing new life into busy weeknights. And the brown butter doesn't hurt either.

Serve with crusty bread.

Simple and sophisticated.

This tahini-based sauce serves as the foundation for mezes like hummus and baba ghanouj throughout much of the Mediterranean, but it's also a wonderful sauce in its own right, showing its versatility by adding a nutty, lemony hit to the kùfte or to vegetables or fish.

You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet. You'll want a pitcher of it in the refrigerator all summer.

Small pasta like acini di pepe and orzo make wonderful room-temperature salads, since they mix so thoroughly with the other ingredients and never go stiff. Garlic, olives, and chile flakes lend a lot of zip to this quick side dish you'll come back to all summer.

Even when you're eating alone, succulent, sliced Americana can be yours any night of the week—enhanced by a flavorful blue-cheese riff on creamed spinach.

Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already.