30 Minutes or Less

Chicken, Red Grapes, Walnuts, Dill, Scallions, Radishes and Arugula When my mom comes to visit on a busy weekday, I want to make a quick yet nutritious lunch for the two of us. Chicken salad is a classic I can usually whip up using ingredients I have left over in my refrigerator. But this recipe is what I call a "basic made better." With less fat than traditional chicken salad, more protein and a lot more flavor, this luscious salad can be enjoyed on anything from a baguette to marbled rye or served in a pita or atop a bed of mixed greens with a side of cornbread. You can't go wrong! And it is all the better if you have cooked chicken on hand. Either way, you can make this satisfying lunch in a snap.

We think our wedge salad recipe is the ultimate iteration, but we're not opposed to innovation—like these embellishments and swaps.

Curried Potatoes and Spinach in Naan The flavors of Indian food are magical. They dance on your tongue, and the spice blends transform basic meat and vegetable dishes. Those spices also contribute to good health. Curcumin, a compound in curry, may have the power to lower breast cancer risk. Turmeric, another component of curry and nicknamed the "spice of life," may treat inflammatory diseases and protect our brain as we age. This Indian-inspired alternative to the standard sandwich will get you refueled in no time! Rich in protein and complex carbohydrates and packed with nearly a day's worth of vitamin A, this meal is complemented perfectly by a cooling cucumber-yogurt sauce. You could also serve this for supper, paired with a nice carrot-ginger or lentil soup.

Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. "I like the strength they give to salads," says de Pue.

To give steaks a boost, Myers makes an herb rub (he likes to dry the herbs himself; if you don't have a microwave, sub in 1 teaspoon of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets).

The rich flavors of sausage and broccoli rabe stand up beautifully to the earthy taste of whole wheat pasta. Broccoli rabe is one of my favorite vegetables, but it has a bitter taste that isn't for everyone. Feel free to substitute regular broccoli in this recipe if you prefer.

Though modern spins on this recipe classic often contain anchovies or anchovy paste, the original did not. Its delicate anchovy flavor came from Worcestershire sauce. To ensure that things move smoothly, have all ingredients measured and ready to go at the outset.

This luscious three bean salad recipe combines GOYA® Red Kidney Beans, GOYA® Chick Peas, and GOYA® Blackeye Peas with crunchy fresh veggies, and a bright, lemony vinaigrette. You can be sure that this protein-packed, heart-healthy salad is just as nutritious as it is delicious!

You can make this dish a day ahead and stash it in the fridge until go time. It tastes better at room temp, so let it sit out for a half hour before serving.

Sweet fresh corn balances out peppery arugula. If you're short on time, canned or frozen (and thawed) corn will do the trick.

Combine rich egg noodles with the best of the summer harvest for a gorgeous dinner that requires a bit of chopping, but very little cooking.

Green Goddess Dressing is a perfect example of the magic of anchovies—they amplify and deepen the herbal flavors in this sauce without ever announcing their presence. For more recipes and tips, see our Homemade Salad Dressing Primer.

Lemon dressings often incorporate other flavors, such as herbs, garlic, and anchovy, but sometimes a simple lemon vinaigrette is all you want.

This classic dressing is delicious as is, but it's also a perfect template for further embellishments. For ideas on what to add—as well as more recipes and tips—see our Homemade Salad Dressing Primer.

Mayonnaise is a breeze to make when the blender is enlisted to do most of the work. For more about mayonnaise and other salad dressings, see our Homemade Salad Dressing Primer. Note that raw eggs are not recommended for infants, pregnant women, the elderly, or those with a compromised immune system. To avoid the risk of salmonella infection, use pasteurized eggs instead.

Russian dressing and Thousand Island dressing are often confused because both begin with a base of mayonnaise and ketchup or ketchup-style chili sauce, which results in a pink salad dressing. But where Thousand Island is a bit sweet and studded with pickle relish, Russian dressing is on the spicier side, with a hint of heat from horseradish and hot sauce. For more information about salad dressings and tips on making them from scratch, see our Homemade Salad Dressing Primer.

Once in a while in the BA Test Kitchen, there's a dish that we can't get enough of. This simple, layered dessert is so good, we fought over the last bite.

Raw broccoli is made for slaw. It's sweet and crunchy—and can be dressed hours in advance.

Double the peppery butter and keep it refrigerated for the next time you're making steak—we guarantee you'll want it.

A spicy, tangy option for anyone who loves to put mayo on burgers.