30 Minutes or Less

Gribiche, the classic French sauce made of hard-boiled eggs, mustard, and herbs, is tossed with snappy summer beans for a simple but substantial salad.

Crunchy fried cashews seasoned with fresh curry leaves, chile powder, black pepper, and caramelized onions make the perfect party snack.

Nutty, cooling tahini yogurt makes the ideal condiment counterpart to tender, glazed long hot peppers—as a side dish, toast topper, or sandwich stuffer.

A creamy tahini sauce (made with lemon juice and tangy dijon mustard) solves the problem of creating a rich and well-dressed chicken salad without the mayo.

Spicy, slurpy noodles meet summer’s sweet tomatoes.

This savory and spicy dinner takes less than 30 minutes to make.

Instead of balsamic vinaigrette, think fresh ginger, nutty sesame oil, scallion, and a dash of soy.

All thanks to a cult-favorite plant-based protein our editors buy in bulk.

A simple combination of shallots, chile, and loads of acid, fat, and salt transforms any mediocre melon into something juicy and joy-inducing. Feta helps too.

A simple sesame seed crust can take your weeknight rice bowls to new heights. Gingery shaved carrots make a bright, crisp, no-cook side.

The world’s easiest sangria recipe skips the basic red wine, brandy, and liqueur and opts instead for sweet vermouth and fresh summer fruit.

Summer means spicy, savory fruit salads made with whatever fresh produce you’ve got, plus lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles.

The classic pairing of radishes and butter inspires this version featuring creamy yogurt flavored with toasted sesame seeds and sesame oil.

Smashed cucumbers are tossed in a dressing of soy sauce, scallions, and jarred, pickled sushi ginger for a simple, refreshing side.

One jar of kimchi does a lot in this saucy, one-pan dinner. The chopped kimchi adds texture and tang while the brine from the jar bulks out the pan sauce.

Modeled after Hunan-style steamed fish, this fiery, fast, flavor-blasted weeknight-friendly dinner is rounded out with a cooling cucumber salad and steamed rice.

Juicy Sungold tomatoes add a pop of acidity to these saucy noodles and fresh clams. Don’t be shy with the basil—it makes the dish taste like summer in a bowl.

We swapped hard-to-find parathas for flour tortillas in this riff on paneer kathi rolls. With a tangy yogurt sauce and filling veg, it’s the ideal to-go lunch.

We obsessed over all the details so you don’t have to.

Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.