30 Minutes or Less

Any simple grilled meat would work well alongside this stunning side dish—the long, thin folds of zucchini have visual élan to spare, perking up every plate they touch.

Bruschetta becomes a main course when it's topped with roasted fish.

In this new take on the Caesar, fried eggs top the salad, and fish sauce replaces the usual anchovy fillets.

How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.

Thick slices of pancetta are cubed and fried for the tastiest croutons ever.

A clever, deconstructed BLT: Bread coats chicken in the form of breadcrumbs,bacon is cooked with lettuce and tomato for a simple side, and a dollop of seasoned mayonnaise acts as a sauce.

Bulgogi—beef marinated in soy sauce,sesame oil, and other seasonings—is a popular Korean dish. Here, we've subbed in salmon for the sirloin.

Serve with purchased guacamole.

Even lovelier atop coarsely torn escarole.

The tropical relish that tops these chops is a nod to the Caribbean climes and palm-tree breezes that are the stuff Jimmy Buffett songs are practically made of—a veritable paradise in this dish for two.

Here, quickly sautéed greens get some spice and a kick of heat (thanks to red-pepper flakes)—and they become an ideal partner for the Buffalo salmon<\a>.

Fiery Buffalo sauce gives buttery salmon tanginess and heat, while a sprinkling of breadcrumbs lends a satisfying crunch.

The Japanese are wild about pickles, pickling practically every vegetable and root they come across—and in sweet, salty, sour, and bitter incarnations to boot. In this classic, a hit of wasabi powder adds a subtle heat to these savory quick pickles.

That distinctive quality of ume-shiso—the tart-and-salty combination of umeboshi (pickled plums) and green shiso, an exuberantly undefinable fresh herb—really enhances the juicy sweetness and char of grilled shrimp and the faintly radishy crunch of daikon.