30 Minutes or Less

NOTHING TASTES BETTER with Brussels sprouts than cured pork, which is why I unapologetically offer you recipes that flavor sprouts with both pancetta and bacon. Here, the salty pancetta plays well with the sweetness from the fig jam, and you can finish the dish with a drizzle of balsamic vinegar to add a tangy note (see variations). I found fig jam near the grocery store's cheese counter (not in the jams and jellies aisle), but you could also try apricot or peach jam instead. You may want to add a touch more jam than I suggest, but strive for a subtle sweetness rather than a cloying, sticky mess.

MY FRIEND DANIELLE CENTONI, Portland, Oregon, food writer and editor of Mix magazine, showed up at a potluck one day with a roasted broccolini dish similar to this one. When I asked Danielle if she would share the recipe, she responded in a way that made me chuckle: "It's very loosey-goosey. I used what I had around." I rarely pay attention to quantities when I am throwing something together at home, either, but with Danielle's guidance—and excellent memory—we were able to piece together what she had done. The broccolini tastes great at room temperature, so you can cook it ahead of time, or you can make the mushroom sauce while the vegetables are roasting.

Serve up a Tex-Mex favorite tonight! With this easy-to-make recipe, lean chicken breasts are enlivened with the flavors of Southwest corn seasoned with poblano and red peppers.

Here's a healthy, hearty chicken dish you'll serve again and again. Our roasted garlic and herb flavors deliciously combine with chicken breasts, spices, and veggies.

Now you can easily make one of your favorite rice dishes from the Indian restaurant. And all it takes is 15 minutes!

The south-of-the-border flavor bursts out of this dish and onto your family's Favorite Dinner list. Let the fiesta begin!

If your local Chinese restaurant made fried rice like this, you'd want to eat there every day! This recipe brings you the flavors of water chestnuts, La Choy® Soy Sauce, and eggs. Dig in!

Unlike a heavy béchamel, this streamlined cream sauce won't mask the earthy-sweet flavor of the greens.

A nice alternative to its fermented cousin; put this on pork chops or fish.

Yes, you could serve these crepes before they've been caramelized in sugar, but why deprive yourself?

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.

An unfloured surface provides some traction, so it's easy to roll the dough very thin.