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25 Sides for BBQ: Must-Try Delicious Additions for Your Grill Party

I’ve attached a video for every recipe below from my favorite home cooks. I prefer video over reading, so I thought that might be helpful for you too.

When it comes to barbecues, the main course often takes the spotlight, but the sides can truly elevate your BBQ from great to unforgettable. Whether you are a fan of classic potato salad, tangy coleslaw, or something a bit more adventurous like cornbread salad, there’s a side dish to suit every taste.

Imagine creamy pasta salad, baked beans, and refreshing cucumber salad surrounding your perfectly grilled meats. These dishes not only add variety but also highlight the flavors of the barbecue. Cornbread salad, with its layers of pinto beans, corn, cheese, and bacon, topped with a smoky dressing, can be a BBQ centerpiece all on its own.

These sides are easy to prepare and full of summer flavors, ensuring that your next cookout is a huge hit. From watermelon slices to baked beans, every dish complements the smoky, charred goodness off the grill. Ready to get started? Let’s dig into the best sides for your barbecue.

Cornbread Salad Recipe


  • Cornbread (chopped)
  • Pinto beans
  • Corn
  • Cheese
  • Bacon
  • Tomato
  • Green onion
  • Smoky, creamy dressing


  1. Chop cornbread into bite-sized pieces.
  2. Layer cornbread in a trifle dish.
  3. Add a layer of pinto beans.
  4. Add a layer of corn.
  5. Sprinkle with cheese.
  6. Add crumbled bacon.
  7. Top with chopped tomatoes.
  8. Pour over the smoky, creamy dressing.
  9. Garnish with sliced green onions.



  • 1 bag pre-shredded coleslaw (shredded cabbage)
  • 1 large grated carrot (optional)
  • 4 oz mayonnaise
  • 2 oz apple cider vinegar
  • 1/4 cup white sugar
  • Salt and pepper to taste
  • BBQ rub to taste (preferably a sweeter rub for a nice balance)


  1. Make the dressing:

    • In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
  2. Combine:

    • In a large bowl, mix the shredded cabbage and grated carrot.
  3. Add BBQ rub:

    • Sprinkle BBQ rub over the cabbage and carrot mixture, then toss to combine.
  4. Pour dressing:

    • Pour the dressing over the coleslaw mix and toss gently until well coated.
  5. Serve:

    • Serve immediately or let it chill in the fridge for an hour for more flavor.

This coleslaw is a perfect side for your BBQ and adds a fresh, tangy crunch to your meal.

Potato Salad


  • 5 medium potatoes, peeled and diced
  • 4 hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 1 cup diced pickles
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 1 tbsp mustard
  • Salt and pepper to taste
  • Optional: chopped dill for garnish


  1. Boil the diced potatoes in salted water until tender (about 10-15 minutes). Drain and let cool.
  2. In a large bowl, mix the mayonnaise and mustard together.
  3. Add the cooled potatoes, hard-boiled eggs, pickles, celery, and onion to the bowl.
  4. Gently stir to combine, ensuring all ingredients are evenly coated with the mayo mixture.
  5. Season with salt and pepper to taste.
  6. Cover and refrigerate for at least an hour to let the flavors blend.
  7. Before serving, sprinkle with chopped dill if desired.

Baked Beans


  • 8 slices of bacon, diced
  • 1 onion, chopped
  • 1 jalapeno, chopped (optional)
  • 1 bell pepper, chopped
  • 2 cans of pork and beans
  • 1/2 cup BBQ sauce
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1 tsp mustard powder


  1. Preheat your oven to 350°F (175°C).

  2. Cook the diced bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on a paper towel.

  3. Add chopped onion, jalapeno, and bell pepper to the bacon grease. Cook for 3-5 minutes, or until soft.

  4. Combine the cooked veggies, bacon, pork and beans, BBQ sauce, brown sugar, molasses, and mustard powder in a large baking dish. Stir until fully mixed.

  5. Bake in the preheated oven for 20 minutes, or until the mixture is bubbly.

  6. Serve hot and enjoy with your BBQ meal.

These steps will give you delicious baked beans that pair perfectly with any BBQ spread. Enjoy your cooking!

Corn on the Cob

Corn on the cob is a classic side dish for any BBQ. It’s simple, tasty, and pairs well with many other grilled foods.


  • Fresh corn on the cob
  • Butter
  • Salt
  • Sweet Rub seasoning (optional)


  1. Prepare the Corn: Start by peeling back the husks without removing them completely. Remove all the silk threads.

  2. Season the Corn: Melt some butter and stir in the salt. If you like a bit more flavor, add Sweet Rub seasoning. Brush the butter mixture all over each ear of corn.

  3. Cover the Corn: Pull the husks back up to cover the buttered corn. This helps to protect the kernels while grilling or smoking.

  4. Grill the Corn: Place the corn directly on the grill grates over medium heat. Close the lid and grill for about 5-10 minutes, turning occasionally until the husks are charred and the kernels are tender.

  5. Smoke the Corn: If you prefer smoked corn, preheat your smoker to 225°F. Place the seasoned corn on the smoker grates. Close the lid and smoke for about 25-90 minutes, depending on how smoky you want it.

Enjoy your perfectly cooked corn on the cob!

Macaroni Salad

For a tasty side dish at your BBQ, try making macaroni salad. It’s perfect for warm days and complements grilled foods nicely.


  • 2 cups macaroni
  • 1 cup mayonnaise
  • 2 tablespoons vinegar
  • 1 tablespoon Dijon mustard
  • 1 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 1/2 cup peas
  • 1/4 cup chopped pickles
  • 2 hard-boiled eggs, chopped
  • Salt and pepper to taste
  • Green onions for garnish


  1. Cook the macaroni according to package directions; drain and rinse with cold water.
  2. In a large bowl, combine cooked macaroni, celery, bell pepper, peas, pickles, and chopped eggs.
  3. In a separate bowl, mix the mayonnaise, vinegar, mustard, salt, and pepper until smooth.
  4. Add the mayonnaise mixture to the macaroni and stir to combine.
  5. Refrigerate for at least 30 minutes until chilled.
  6. Garnish with green onions before serving.

Grilled Vegetables


  • Bell peppers
  • Zucchini
  • Onions
  • Mushrooms
  • Cherry tomatoes
  • Olive oil
  • Salt
  • Pepper
  • Balsamic vinegar (optional)


  1. Prepare the Vegetables: Chop the bell peppers into chunks. Slice the zucchini into rounds about 1/4 to 3/8-inch thick. Cut the onions into large pieces. Leave the mushrooms and cherry tomatoes whole.

  2. Season the Vegetables: In a large bowl, toss the vegetables with olive oil, salt, and pepper. If you like, add balsamic vinegar for extra flavor.

  3. Skewer the Vegetables: Thread the vegetables onto skewers, alternating types for a colorful mix.

  4. Preheat the Grill: Heat your grill to medium-high.

  5. Grill the Vegetables: Place the skewers on the grill. Cook for 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.

Enjoy your delicious grilled vegetables!

Roasted Potatoes


  • 4 large russet or gold potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Fresh parsley (optional)


  1. Preheat your oven to 425°F (220°C).
  2. Wash the potatoes well, then cut them into bite-sized cubes.
  3. Place the potato cubes in a large bowl.
  4. Drizzle the olive oil over the potatoes.
  5. Sprinkle salt, pepper, paprika, and garlic powder onto the potatoes.
  6. Toss the potatoes well to ensure they are evenly coated with the oil and seasonings.
  7. Spread the potatoes out on a baking sheet in a single layer.
  8. Bake in the preheated oven for 25-30 minutes, flipping the potatoes halfway through, until they are golden and crispy.
  9. Remove from the oven and let cool slightly.
  10. Garnish with fresh parsley if desired.

Baked Sweet Potatoes


  • Sweet potatoes
  • Olive oil
  • Aluminum foil
  • Salt and pepper (optional)
  • Spices like smoked paprika, garlic powder, or onion powder (optional)


  1. Preheat your grill to medium-low heat (around 350°F).
  2. Wash and scrub the sweet potatoes clean.
  3. Lightly coat each sweet potato with olive oil.
  4. Wrap each sweet potato tightly in aluminum foil.
  5. Place the wrapped sweet potatoes on the grill and close the lid.
  6. Cook for about 40 minutes.
  7. Check for doneness by squeezing them with barbecue tongs.
  8. If needed, continue cooking for another 20-30 minutes until fully cooked.

Deviled Eggs

Ingredients Needed:

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • Salt and pepper to taste
  • Paprika for garnish
  • Fresh chives or parsley for garnish (optional)


  1. Place the eggs in a pot and cover them with water.
  2. Bring the water to a boil over medium-high heat.
  3. Once boiling, cover the pot and remove it from heat. Let it sit for 12 minutes.
  4. Drain the water and transfer the eggs to an ice bath to cool.
  5. Peel the cooled eggs and slice them in half lengthwise.
  6. Remove the yolks and place them in a bowl.
  7. Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper.
  8. Spoon or pipe the yolk mixture back into the egg whites.
  9. Sprinkle with paprika and garnish with chives or parsley if desired.
  10. Serve chilled and enjoy!



  • 1 ¼ cup cornmeal
  • ¾ cup flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup milk
  • ¼ cup vegetable oil
  • 2 tablespoons honey
  • 1 egg


  1. Preheat your oven or grill to 425°F.
  2. Heat a skillet in the preheating oven or grill.
  3. In a large bowl, mix the cornmeal, flour, sugar, salt, and baking soda.
  4. In another bowl, whisk together milk, vegetable oil, honey, and egg.
  5. Pour the wet ingredients into the dry ingredients.
  6. Stir until the batter is evenly mixed.
  7. Carefully remove the heated skillet and pour in the batter.
  8. Bake for 20-25 minutes until golden brown.
  9. Serve warm with honey butter.

Pasta Salad

Making a great pasta salad for your BBQ is simple and delicious.

Ingredients Needed

  • 1 lb pasta (your choice)
  • 1 cup diced cherry tomatoes
  • 1 cup diced bell peppers
  • 1 cup shredded carrots
  • 1 cup sweet corn
  • ½ cup sliced black olives
  • 1 cup diced cucumbers
  • 1 cup cheddar cheese, cubed
  • Dressing:
    • 1 cup mayo
    • 1/4 cup BBQ sauce
    • 2 tbsp apple cider vinegar
    • 1 tsp chili powder
    • 1/2 tsp garlic powder
    • Salt and pepper to taste


  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse with cold water.

  2. Mix the Salad: In a large bowl, combine the cooked pasta, cherry tomatoes, bell peppers, carrots, corn, black olives, cucumbers, and cheddar cheese.

  3. Prepare the Dressing: In a small bowl, whisk together mayo, BBQ sauce, apple cider vinegar, chili powder, and garlic powder. Season with salt and pepper.

  4. Combine: Pour the dressing over the pasta mixture. Toss until everything is well coated.

  5. Chill: Cover the bowl and refrigerate for at least 30 minutes before serving.

Your pasta salad is ready to be a hit at the BBQ! Enjoy every bite with friends and family.

Fruit Salad


  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups fresh pineapple, cubed
  • 2 cups grapes, halved
  • 2 cups fresh blueberries
  • 1 cup kiwi, peeled and sliced
  • 1 cup oranges, segmented
  • 1 tablespoon fresh mint, chopped
  • 2 tablespoons honey
  • 1 tablespoon freshly squeezed lime juice


  1. In a large mixing bowl, combine the strawberries, pineapple, grapes, blueberries, kiwi, and oranges.

  2. In a small bowl, whisk together the honey and lime juice until well combined.

  3. Drizzle the honey-lime dressing over the fruit.

  4. Gently toss the fruit to coat evenly with the dressing.

  5. Sprinkle chopped mint over the top.

  6. Serve immediately or refrigerate for up to 2 hours before serving to let the flavors meld.

Cucumber Salad


  • 1 pound cucumbers (English or seedless)
  • 1 small red onion
  • 1/4 cup vinegar (white or apple cider)
  • 1 tablespoon sugar
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • Fresh dill or chives (optional)


  1. Thinly slice the cucumbers and red onion. You can use a mandoline or a knife.
  2. In a medium bowl, combine the cucumbers and onion slices.
  3. Add the vinegar, sugar, salt, and pepper to the bowl.
  4. Toss gently to mix all the ingredients together.
  5. Let the salad stand for 30 minutes to allow flavors to meld.
  6. Just before serving, stir in fresh dill or chives if using. Enjoy!

Baked Potatoes

Baked potatoes are a classic and simple side dish for any BBQ. They are delicious, filling, and pair well with many other dishes.

Ingredients Needed:

  • Russet potatoes
  • Olive oil
  • Salt
  • Pepper
  • Butter (optional)
  • Sour cream (optional)
  • Chives (optional)


  1. Preheat your grill to 350-400°F.
  2. Rinse and scrub the potatoes to clean them.
  3. Pat the potatoes dry with a towel.
  4. Rub each potato with olive oil.
  5. Season with salt and pepper.
  6. Wrap the potatoes in aluminum foil.
  7. Place them on the grill using indirect heat.
  8. Grill for 45-60 minutes, turning occasionally.
  9. Check for doneness by piercing with a fork.
  10. Remove from the grill and let cool slightly.
  11. Cut open and add butter, sour cream, or chives if desired.

Grilled Asparagus


  • 1 bunch of asparagus
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 1 lemon (optional)
  • 2 cloves garlic, minced (optional)
  • Grated Parmesan cheese (optional)


  1. Preheat your grill to medium-high heat (about 400°F).
  2. Wash the asparagus and pat them dry. Trim about 1 inch from the bottom of the stalks.
  3. Place the asparagus in a large bowl. Drizzle with olive oil and toss to coat.
  4. Season with salt and pepper. Add lemon juice, garlic, or Parmesan cheese if desired. Toss again.
  5. Lay the asparagus directly on the grill grates, perpendicular to the bars.
  6. Close the lid and grill for 5-10 minutes. Use tongs to turn them halfway for even cooking.
  7. When done, transfer to a platter. Drizzle with more olive oil or lemon juice if desired. Enjoy!

Garlic Bread


  • 1 loaf of bread (like a baguette or Italian loaf)
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Cooking spray or heavy-duty foil


  1. Preheat your grill to around 350 degrees F. If you’re using coals, prepare them accordingly.

  2. Slice the bread loaf at a diagonal, but not all the way through, about 1 inch thick.

  3. Mix the butter, minced garlic, and cheese (if using) in a small bowl. Add a pinch of salt.

  4. Spread the garlic butter mixture generously between the bread slices and over the top.

  5. Sprinkle the parsley on top of the buttered bread.

  6. Wrap the bread in heavy-duty foil to form a packet, or place it directly on the grill grates, garlic butter side up.

  7. Grill the bread for about 3-5 minutes with the lid closed to melt the butter and toast the bread lightly.

  8. Flip the bread over for another 2-3 minutes to add a light char and ensure the butter and cheese get nicely browned.

Try experimenting with different ingredients like mozzarella, tomatoes, or balsamic glaze to elevate your garlic bread. Enjoy your tasty garlic bread alongside your BBQ!

Onion Rings


  • 2 large onions
  • 2 cups all-purpose flour
  • 1 cup milk
  • 1 egg
  • 2 tbsp BBQ seasoning
  • Vegetable oil for frying
  • Salt to taste


  1. Slice the onions into thick rings and separate them.
  2. Mix the flour and BBQ seasoning in a bowl.
  3. Take out about 5 tablespoons of this flour mixture and put it in a separate bowl.
  4. Add the egg and milk to the 5 tablespoons of flour mixture and whisk until smooth.
  5. Heat vegetable oil in a deep pan over medium heat.
  6. Dip each onion ring into the flour mix, then into the egg and milk mix, and finally coat them again with the flour mix.
  7. Fry the onion rings in batches until golden brown and crispy, about 2-3 minutes per batch.
  8. Drain on paper towels and sprinkle with salt.

Baked Mac and Cheese


  • 1 pound elbow macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups whole milk
  • 1 can (12 oz) evaporated milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey jack cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 teaspoon dry mustard
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Cooking spray


  1. Preheat your oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
  2. Cook the macaroni in a large pot of salted water until al dente, about 8-9 minutes. Drain and set aside.
  3. In a large saucepan, melt the butter over medium heat.
  4. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
  5. Gradually add the whole milk and evaporated milk, whisking until smooth after each addition.
  6. Stir in the dry mustard, onion powder, salt, and pepper.
  7. Bring the sauce to a boil and let it thicken, about 1 minute.
  8. Remove from heat and mix in the cheddar, Monterey jack, and mozzarella cheeses until melted.
  9. Combine the cooked macaroni with the cheese sauce in the saucepan.
  10. Pour the mac and cheese into the prepared baking dish and top with extra shredded cheese if desired.
  11. Bake uncovered for 20-30 minutes, until bubbly and golden on top.

Enjoy your creamy and delicious baked mac and cheese as a perfect side for your BBQ!

Grilled Zucchini


  • 3 medium zucchini, cut into spears or planks
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder


  1. Place the zucchini spears or planks in a large bowl.
  2. Add the kosher salt, black pepper, dried oregano, dried basil, and garlic powder.
  3. Drizzle with olive oil and toss to coat evenly.
  4. Preheat your grill to medium-high heat (or heat a cast iron grill pan on your stove).
  5. Lightly oil the grates to prevent sticking.
  6. Arrange the zucchini in a single layer on the grill grates.
  7. Grill for about 3-4 minutes per side until tender and grill marks appear.
  8. Serve right away and enjoy!

Watermelon Salad


  • 1 lb watermelon, cut into bite-sized cubes
  • 1 small Persian cucumber, sliced
  • ½ small red onion, thinly sliced
  • ½ cup feta cheese, crumbled
  • Fresh mint leaves
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt, to taste


  1. Prepare the Watermelon: Cut the watermelon into bite-sized cubes and place them in a large bowl.
  2. Add Vegetables: Add the sliced cucumber and red onion to the bowl with the watermelon.
  3. Mix Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt.
  4. Combine Ingredients: Pour the dressing over the watermelon mixture and gently toss to combine.
  5. Add Feta and Mint: Sprinkle the crumbled feta cheese and fresh mint leaves over the salad.
  6. Serve: Serve immediately while the salad is fresh and cool.

Broccoli Salad


  • 4 cups broccoli florets
  • 1/2 cup bacon bits
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup sunflower seeds or toasted pecans
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sliced red onions
  • 1 cup mayonnaise
  • 2 tablespoons rice wine vinegar or regular vinegar
  • 2 tablespoons sugar
  • 1 clove garlic, minced
  • Salt and pepper to taste


  1. Blanch the Broccoli: Boil water and blanch the broccoli florets for 1 minute. Drain and rinse with cold water.

  2. Cook the Bacon: Fry the bacon until crispy. Let it cool and then crumble into bits.

  3. Prepare the Dressing: In a bowl, whisk together the mayonnaise, vinegar, sugar, minced garlic, salt, and pepper.

  4. Combine Ingredients: In a large mixing bowl, toss the broccoli, bacon bits, raisins or cranberries, sunflower seeds or pecans, shredded cheddar cheese, and sliced red onions.

  5. Mix Everything Together: Pour the dressing over the broccoli mix and gently fold until all ingredients are well coated.

Enjoy your delicious and easy-to-make Broccoli Salad!

Grilled Pineapple


  • 1 fresh pineapple, peeled and cored
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons melted butter
  • 1 tablespoon lime juice


  1. Preheat your grill to medium-high heat.
  2. Slice the pineapple into spears or rings.
  3. In a small bowl, mix the melted butter, brown sugar, and ground cinnamon.
  4. Brush the brown sugar mixture over both sides of the pineapple slices.
  5. Place the pineapple slices on the grill.
  6. Grill each side for 3-5 minutes or until grill marks appear.
  7. Remove the pineapple from the grill and drizzle with lime juice.
  8. Serve warm as a sweet and tangy side dish for your BBQ.

Caprese Salad


  • Cherry tomatoes or grape tomatoes
  • Fresh mozzarella balls (bocconcini)
  • Fresh basil leaves
  • Olive oil
  • Balsamic vinegar
  • Salt
  • Black pepper


  1. Combine Ingredients: Place cherry tomatoes, fresh mozzarella balls, and fresh basil leaves in a large bowl.
  2. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
  3. Toss the Salad: Pour the dressing over the tomato mixture and gently toss to combine.
  4. Refrigerate: Cover the bowl and refrigerate for about 15 minutes to let the flavors blend.

Your Caprese salad is now ready to serve! Enjoy this light and refreshing side dish with your BBQ.

Grilled Corn on the Cob


  • Fresh corn on the cob
  • Olive oil or melted butter
  • Salt
  • Pepper


  1. Prepare the Corn: Remove the husks and silk from the corn. You can also leave a few layers of husk on if you like a smoky flavor.
  2. Preheat the Grill: Get your grill hot at medium-high heat.
  3. Season the Corn: Brush the corn with olive oil or melted butter. Sprinkle with salt and pepper.
  4. Grill the Corn: Place the corn on the grill. Cook for about 10-15 minutes, turning every few minutes until charred and tender.
  5. Serve: Once done, remove the corn from the grill. Let it cool slightly and enjoy!

Roasted Brussels Sprouts


  • Brussels sprouts
  • Olive oil
  • Garlic powder
  • Salt
  • Pepper
  • Parmesan cheese
  • Breadcrumbs


  1. Preheat your oven to 400°F (200°C).
  2. Prepare the Brussels sprouts by trimming the base, cutting them in half, and removing any loose, outer leaves.
  3. Place the sprouts in a bowl and drizzle with olive oil.
  4. Sprinkle with garlic powder, salt, and pepper. Add in some grated Parmesan cheese and breadcrumbs.
  5. Toss gently to coat all the sprouts evenly.
  6. Spread the Brussels sprouts on a baking tray, cut side down.
  7. Roast for 20-25 minutes, or until the sprouts are crispy and golden brown.

Enjoy these crispy, tasty Brussels sprouts as a perfect side dish for your BBQ.

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.