30 Minutes or Less

Tibetan people drink butter tea in copious quantities throughout the day. More like a savory broth than a sweet tea, it is deliciously smooth and creamy.

This two-ingredient cocktail is best served over a nice, large chunk of ice.

This refreshing summer cocktail is finished with a bright and briny pickled green tomato.

If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.

This 5% ABV sherry colada is incredibly tasty and still has wonderful complex flavors that keep it from being candy.

The virgin piña colada already exists. This nonalcoholic piña colada goes further, in search of balance and complexity.

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice.

The Trident cocktail is a riff on a negroni that uses Spain’s sherry, Italy’s Cynar, and Scandinavia’s aquavit.

The Americano cocktail is a classic Italian drink that dates back to Milan’s Caffè Camparino in the 1860s, where it was known as the Milano-Torino.

If you like mojitos, you’ll like this minty swizzle from the Queen’s Park Hotel in Trinidad. The swizzle is a category of cocktails named for the special bar tool used to mix all crushed-ice cocktails in the days before blenders. A swizzle stick is a long stick made with three to five forked branches originally made from the allspice bush. If you don’t have one, though, you can use a bar spoon to churn the drink with a similar motion, rotating the stick by rubbing your hands back and forth again …

One of the oldest and most perfect of three-ingredient cocktails, the Japanese Cocktail first saw print in 1862 but remains stubbornly unknown and underappreciated.

The Manhattan/Brooklyn cocktail riff that birthed a dozen others, Vincenzo Errico’s Red Hook was first served at the original Milk & Honey, the influential bar in New York.

These sour cream pancakes are just as tender and flavorful as ones made with buttermilk, but the real star is the tangy-sweet sour cream maple syrup.

This easy chunky guacamole recipe gets warmth from a dash of cumin and heat from fresh or pickled jalapeño.

If you love the taste of ginger, this simple dessert is for you. It requires no baking or steaming and has only three ingredients: milk, sugar and ginger juice.

An easy spreadable blend of fresh goat cheese, horseradish, and heavy cream.

Inspired by chili crab, an aromatic and spicy Singaporean braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger. 

These spiced nuts are tangy, spicy, and the perfect thing to nibble on during the holidays. With extra crunch from cornflakes and a determined kick from cayenne, these will keep you coming back for more.

As a last-minute party snack or an addition to your dinner party table, these one-biters can’t be beat.