30 Minutes or Less

This smoky, fiery concoction is inspired by Bar Amá's "Bus Driver" salsa.

In defense of Velveeta: Its texture is supreme.

Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.

Fresh celery lightens this guacamole and adds some serious crunch.

Soaking the onion mellows its sharpness. If you can't find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

Think of the crunchy, granolaish sesame clusters as seedy croutons for this juicy and bracing salad.

Hot, hearty and, yes, sloppy. This flavorful favorite is a meal in a bun. Serve it up and watch your family run to the dinner table.

This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don't have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge.

When Jade says, "Make me my breakfast sandwich," we know she means this recipe. This is an all-in-one, colorful, hearty wrap that's perfect for making your own. Customize this according to what's in your fridge, swapping spinach for the kale or jarred red bell peppers for the tomatoes. And if you don't have time to poach the eggs, just scramble them instead.

You can have almost no money and still have enough to live off this stuff for weeks, months, years. Eat enough and you'll start to look for ways to make it different: add a little more sauce, a little less sauce, cook the noodles less, cook them more, add more water, less water, add an egg, scramble the egg, etc. Me, I've become a freak when it comes to my instant ramen. Don't fuck wit it, don't fuck wit me, let me do my thing. This is how I do my own thing.

This is not your usual garlic-and- oil sauté: Lime pickle brings a spicy and pungent kick.

You're going to want to add this gently spiced and meltingly tender fish to your simple weeknight meal rotation.

Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.

It might look like a lot when the greens are raw, but add them all anyway. They'll quickly wilt down to a silky texture.

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

If you leave this on the thicker side, it's a great crudités dip. Or, thin it and pour onto salad.