30 Minutes or Less

Toss the first juicy, sweet cherries of the season into this salad, along with rotisserie chicken and a vibrant creamy horseradish dressing.

The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.

This rich, spiced buttercream is perfect for chocolate or gingerbread cake. The recipe yields enough buttercream to ice a 3-layer 9-inch round cake. For cupcakes, halve the recipe.

This rich buttercream is lightened and brightened with the addition of lemon curd. The recipe yields enough buttercream to ice a 3-layer 9-inch round cake. For cupcakes, halve the recipe.

Served warm or at room temperature, a frittata makes for an easy yet impressive dinner. If you are following our $68 Dinner Story, buy 1 bunch asparagus and use 3/4 bunch for the Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg and the remaining 1/4 bunch here. This is the perfect opportunity to use up any leftover beet green pesto from the pasta dish as well.

The thinly sliced radishes and carrots in this healthy lunch salad get extra crispy, thanks to a quick soak in an ice bath.

Toasted walnuts add a rich nuttiness to earthy greens. If you are following our $68 Dinner Story, use the reserved beet and Swiss chard greens and remaining chard stems from the Roasted Beet Salad with Flash-Pickled Radishes and Chard .

This luscious molten chocolate cake has just five ingredients and takes less than 20 minutes to whip up.