30-Minute Recipes

Get a weeknight dinner on the table in less time than it takes to watch a sitcom with these recipes.

Prosciutto and Gruyere Strombolis

Prosciutto and Gruyère Strombolis

Five ingredients and just over 10 minutes is all it takes for a warm, chewy, cheesy, meaty rolled sandwich. This is a great way to use whatever you've got on hand for a quick and easy dinner. Any kind of sliced leftover meats or cold cuts can go into these, along with your favorite cheese and whatever veggies you've got in the fridge.

View Recipe: Prosciutto and Gruyère Strombolis

Cashew Sweet-and-Sour Pork

Cashew Sweet-and-Sour Pork

You can cook this stir-fry completely while waiting for the rice to cook. A simple combination of pork, peapods, and pineapple is held in a thick, glossy sweet-and-sour sauce that gives everything great flavor. The crunchy cashews make a nice counterpoint to the tender pork and fluffy rice.

View Recipe: Cashew Sweet-and-Sour Pork 

Cherry Tomato Spaghetti with Toasted Pine Nuts

Jeff Kauck

Cherry Tomato Spaghetti with Toasted Pine Nuts

Simple ingredients propel this dish a long distance. Pasta with olive oil, garlic, tomatoes, basil, and pine nuts comes together in a snap, but yields lots and lots of flavor.

View Recipe: Cherry Tomato Spaghetti with Toasted Pine Nuts

Chicken with Pecan Cream and Mushrooms

Becky Luigart-Stayner

Chicken with Pecan Cream and Mushrooms

This dish is really fast―it takes less than 15 minutes―and packed with nutty flavor. Sautéed chicken, mushrooms, and pasta are topped with a surprisingly elegant sauce made from ground pecans. This dish is ripe for variations: Try different kinds of nuts, or swap out rice, orzo, or couscous for the noodles.

View Recipe: Chicken with Pecan Cream and Mushrooms

Halibut in Tomato-Shiitake Broth

Becky Luigart-Stayner

Halibut in Tomato-Shiitake Broth

Stir-fries are common quick-and-easy dishes, but this recipe brings a whole different kind of Asian flair, just as fast. Poaching in a curry-flavored broth cooks the fish quickly, while leaving it tender and flaky and giving it tons of flavor.

View Recipe: Halibut in Tomato-Shiitake Broth

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