30 Minutes or Less

You can leave out the salami for a vegetarian version of this winter panzanella.

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

Editor's note: Use this recipe to make Rawia Bishara's Eggplant Napoleon . The first time I ever tasted pesto, I was hooked. I remember the first meal I made using it like it was yesterday—linguini tossed with pesto, topped with fried eggplant and served with fresh home-baked bread. When I use pesto this way, as a sauce, I generally make it with pine nuts. If I'm going to incorporate it into a dish, I use almonds, which are less expensive.

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

Editor's note: Use this recipe to make Rawia Bishara's Brussels Sprouts with Panko . Tahini sauce, a smooth blend of toasted sesame paste, lemon juice, garlic and olive oil, is ubiquitous in Middle Eastern kitchens. It is the condiment. There is hardly a dish that isn't enhanced by it—drizzled on Falafel sandwiches and over Brussels Sprouts with Panko; blended with pureed chickpeas for Hummus and with charred eggplant for Baba Ghanouj. My favorite Whole Fried Fish is served with this sauce mixed with parsley. At Tanoreen, I mix it into salad dressings and drizzle it into cauliflower casseroles. My daughter? She dips French fries into it! Learn to make this and you will have a simple, delicious, versatile sauce to add to your repertoire.

Look for pea shoots at the farmers' market or at Asian markets (though any tender green will work in a pinch).

In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

Elegant and easy, this flavorful fish stew comes together in less than 30 minutes.

Cans of chipotle peppers in adobo sauce are available in the Mexican food section of most grocery stores. You'll need to puree some for this recipe.

This soup is what Mayim makes when she thinks she has nothing left in the house. It's an "everything but the kitchen sink" soup and can be as simple or complicated as you like. The main point is once you start with sautéed onion and garlic, it's hard to go wrong.

Editor's Note: Use this oil to make Neven Maguire's Sweet Potato and Coconut Soup .

Editor's Note: Use this crust to make Allison Kave's Nutella Pie .

Jack McGarry, the bar manager of the Dead Rabbit Grocery and Grog in Lower Manhattan, shared this recipe with Epicurious. The orgeat syrup gives this potent cocktail an unexpectedly creamy consistency, while the Scotch lends a hint of smokiness. For more on McGarry and his cocktail, see The Fighting Irish.

Adding chocolate amps up this iconic minty shake. Since the chips in the ice cream get pulverized in the blender, we've added extra to give the shake a little texture and a more pronounced chocolate flavor.

Make your own homemade spin on the beloved fast food Shamrock Shake with this quick and easy recipe.

This variation on the Shamrock Shake is a boozy take on the classic St. Patrick's Day milkshake.

This pistachio-flavored shake puts a nutty twist on the traditional mint-flavored version.

For a sophisticated spin on the classic St. Patrick's Day milkshake, we've added Bailey's Irish Cream and matcha, which is made from finely ground green tea and has an herbaceous and earthy flavor. If you can't find matcha powder, use green tea ice cream in place of the vanilla.