Meals on the table within 30 minutes - quick and easy recipes - page 107

An easy cream cheese dip (adapted from Chowhound community member DLAOKC) with the bite of grated radishes and some aromatic support from fresh dill and chives. You can make it a day or two ahead and store it, covered, in the fridge. As it sits, the radishes exude liquid, Just pour off and re-stir before serving.

Fresh, tangy goat cheese and smoked paprika flavor this delicious baked white bean dip adapted from Chowhound community member Ali.

Scallions, fresh dill, and chives provide the flavor for this easy cream cheese and sour cream dip. Serve with vegetable crudités, crackers, and chips.

“The whole point about cucumber sandwiches is that, unless done really well,” writes author Felicity Cloake (we adapted her recipe from The Guardian), “they’re as dull as the sum of their ingredients. They glory in their own delicacy.” Here, cucumbers, good butter, salt, white pepper, and white bread add up to the perfect tea sandwiches.

Grilled chicken is just the beginning of this deli-style sandwich, piled high with roasted red peppers, pepperoncini, and shredded iceberg on toasted white bread.

Tuna packed in olive oil is the heart of this deli-style tuna sandwich, with mayo, Dijon mustard, chopped cornichons and pepperoncini, and shredded iceberg on white toast.

Creamy nacho cheese sauce, tortilla chips, and pickled jalapeños top grilled spiral-cut hot dogs in this ode to movie theater noshing. Learn how to spiral cut a hot dog by watching this Chow video

Fresh cherries sautéed with a habanero chile and balsamic vinegar are the zesty topping for spiral-cut hot dogs.

Thin-sliced bacon and cheese adds to the deliciousness of the spiral-cut hot dog.

The idea for using filet mignon for this classic Vietnamese dish comes from The Slanted Door in San Francisco: cubed, tender beef, stir-fried briefly in a hot pan, before adding the ingredients to form a simple, flavorful sauce. Serve shaking beef on a bed of watercress with lime wedges and thinly sliced scallion or red onion.

Super simple and incredible flavorful, these one-bite stuffed pepper appetizers are very addictive. If you can’t find the Spanish marcona almonds in your supermarket or specialty food store, simply roast raw, skinned almonds with a little olive oil and coarse salt until golden. Find Peppadews at the olive bar of well-stocked markets, or in the grocery aisle next to the jarred olives. Serve with glasses of dry rosé or Barcelona-style gin and tonics.

Tartar sauce is mandatory for many fish dishes, but especially for Fish and Chips. This version results in a fresh, slightly chunky dipping sauce that will make you wonder why you ever bothered with the jarred stuff.

This recipe is presented by Eggland’s Best. You had us at bacon. Then you sealed the deal with fluffy, flaky crescent rolls melded into easy-to-eat muffin cups. These tarts are a convenient grab-and-go breakfast idea during the busy workweek or an appetizer any time of day.

This recipe is presented by Eggland’s Best. Want to cut out your white carbs while enjoying a delicious, hearty breakfast? Meet the sweet potato and turkey frittata. It’s filled with vitamin-packed sweet potatoes, skim milk and partially skim mozzarella, and good protein from eggs and turkey. The only difference between a quiche and frittata is a crust, and with all this goodness, you won’t miss it.

This recipe is presented by Eggland’s Best. Salt, pepper, mayonnaise, and paprika don’t always cut it when it comes to deviled eggs. Using fresh, refrigerated salsa gives the egg yolk filling a zesty zing that makes this picnic staple more exciting. If you’re not making your own salsa, look for fresh, pre-made salsa in your grocery store’s deli section. Mild, medium, or hot: It’s your choice. And sour cream lends a more Southwestern-style creaminess.

No Thanksgiving table is complete without a bowl of cranberry sauce. Instead of serving the one you have to shimmy out of a can, though, you can make your own in just about half an hour. Added bonus: It’ll taste better, too, less sugary, and with a delicious orange fragrance sure to elevate the holiday spread. Make-ahead note: The cranberry sauce can be made up to 2 days ahead. Store in the refrigerator and let come to room temperature before serving.