Fun, delicious food that you can make in 30 minutes—or less.

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1. Bee Sting Brussels Sprouts

bee sting brussel sprout
Credit: Photography by Christopher Testani

2. Maple-Sesame Roasted Radishes

Maple-Sesame Roasted Radishes
Credit: Photography by Christopher Testani

3. Lemon Parfaits

Lemon Parfaits
Credit: Photography by Christopher Testani

Recipe: Try our Lemon Parfaits

4. Done & Dusted

Paprika Sifter
Credit: Photography by Christopher Testani

To make your Deviled Egg Toasts Insta-worthy, put the paprika in a small sieve so you get a pretty, even dusting.

5. Deviled Egg Toasts

Deviled Egg Toasts
Credit: Photography by Christopher Testani

Recipe: Try our Deviled Egg Toasts

6. Rotini with Cauliflower Rice & Sausage

Rotini with Cauliflower Rice & Sausage
Credit: Photography by Christopher Testani

7. Curried Chicken & Carrot Salad Sandwiches

Curried Chicken & Carrot Salad Sandwiches
Credit: Photography by Christopher Testani

8. Pineapple Grapefruit Spritz

PineappleGrapefruit Spritz
Credit: Photography by Christopher Testani

9. Grilled Short Ribs with Scallions & Rice

short-ribs-scallions-rice-4518d809
Credit: Photography by Christopher Testani

10. Beet-Cured Salmon

Beet-Cured Salmon
Credit: Photography by Christopher Testani

Recipe: Try our Beet-Cured Salmon

11. Cheater's Chorizo & Chickpea Taco Recipe

Cheater’s Chorizo & Chickpea Tacos
Credit: Photography by Christopher Testani

12. Pork Chops with Blood Oranges, Fennel & Olives

Pork Chops with Blood Oranges, Fennel & Olives
Credit: Photography by Christopher Testani

13. Roasted Blood Orange Sorbet

Roasted Blood Orange Sorbet
Credit: Photography by Christopher Testani

14. Tastier Tuna

tastier-tuna-43378a4a
Credit: Photography by Christopher Testani

We're fans of tuna packed in oil, which comes in tins and jars and has a richer flavor and a meatier texture than standard tuna packed in water. For the best flavor, read the label to make sure the fish is packed in olive oil instead of soybean oil.

15. Mediterranean Niçoise Salad

Mediterranean Nicoise Salad
Credit: Photography by Christopher Testani

It's Blood Orange Season

sliced grilled blood oranges
Credit: Photography by Christopher Testani

What's inside matters most—especially when it comes to vibrant blood oranges. They're at their peak from December to April.

Buy: Go for fruit that feels firm and heavy (read: juicy). Some varieties have blush markings on the skin; others are more uniformly orange. The flesh ranges from speckled red to deep burgundy, but it's hard to tell from the skin what color you'll get. (That's part of the charm!)

Store: Ripe blood oranges will keep for several days on the counter or for a couple of weeks in the fridge. If you buy them in bulk, remove them from the bag to avoid moisture from forming, which can lead to mold.

Prep: Most blood orange varieties are easy to peel and have few seeds, which makes prep easy. Like many other citrus fruits, blood oranges are often coated with wax polish, so scrub the fruit under warm water if you plan to use the peel.