30 Minutes or Less

This is simply one of my favorite dishes, and it has a legendary place in the history of my marriage. My wife was not a fan of the vegetable—or of any vegetable. Fan might not be the right word. It's not that she just didn't like them; she actively campaigned against them, prosecuting them, all guilty as charged, although on scant evidence. It was this simple dish that got her to at least begin to consider laying down her sword. The crisp texture, the smoky, charred burn, the transparency of the whole process got her to let her guard down. And now it is a staple. So you might say that this recipe is a gateway vegetable. Other kale varieties are fine for this, but lacinato is the only variety that crisps rather than wilts, allowing you to get great texture very quickly. This is wonderful with a little Chunky Almond Oil drizzled over the top.

This salad can be made with raw fava beans, as long as they're especially fresh. But blanching them quickly makes them much easier to peel.

We love a classic pesto Genovese. But why be limited to basil? Swapping in flat-leaf parsley makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan. Sturdy parsley is also easier to find year-round (and more affordable) than basil. Use this sauce as you would any pesto: spooned over grilled vegetables, spread on a sandwich, and, yes, swirled into pasta. Bonus: Parsley pesto holds its vibrant color much longer than the other stuff.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

Gently heating chives— or almost any herb—in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

A sophisticated—and infinitely easier—take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

Add this to salads, yogurt, rice dishes, and grilled vegetables.

The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

"As a kid, I loved frenched green beans drenched in butter! Here, in a creamy raw slaw atop barely hardboiled eggs, they're all grown up." —Allie Lewis Clapp, food editor

This light, tangy yogurt accompaniment wakes up any dish. You can swap in one 10-ounce package frozen chopped spinach for the fresh; just thaw and squeeze well before stirring into yogurt.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

Mild, crunchy green papaya is not the same as underripe papaya. Look for it at Asian or Mexican groceries.

If you have a mandoline with a julienne attachment or julienne peeler, use it here. For the best texture, stop cooking before the squash goes limp.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

"Paris chef Alain Passard, who is famous for unusual pairings, inspired this dish." —Chris Morocco, associate food editor

Trust us: Your first batch of this condiment will not be your last. Spoon it over the Ricotta Omelets , or see the Cooks' notes for other ways to enjoy it.

Oh, mama! This one's hot. Not in that obnoxious, burns you right off the bat kind of way, but in that slow, didn't see it coming, want to take two more bites to feel the burn just that much longer kind of way. That's a good kind of pain. This seasoning has got three different types of chiles to make it complex and give it some heat, plus white and black pepper to round it out. Use hot or smoked paprika instead of regular to alter the flavor, if you like. We don't call for any salt in our recipe, but you can use as little or as much as you like without making the food overly salty. However, do remember to salt your fish in addition to using the spice in a recipe. And if you're using the blend for blackening, get that exhaust fan going or be prepared to set off every smoke alarm you have. (Better yet, do your blackening outside on the grill in a cast-iron skillet!)