30-Minute Recipes

By Food & Wine
Updated December 02, 2019
Credit: © Nicole Franzen
This collection of delicious meals that are ready in 30 minutes are less.
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1 of 17

Tuna Scallopine with Parsley and Pomegranate Seeds

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Chef Frank Stitt’s cookbook, Bottega Favorita focuses on his creative use of Italian and Southern ingredients, including this quick tuna dish.

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2 of 17

Spice-Rubbed T-Bone Steaks

Credit: CON POULOS
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Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.

3 of 17

Angel-Hair Pasta with Crab and Country Ham

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This lush and quick-to-make pasta pairs well with the bright acidity of Pinot Blanc.

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4 of 17

Cheddar-and-Onion Smashed Burgers

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Inspired by the sliders, Adam Fleischman creates beef patties by flattening balls of ground meat on the griddle.

5 of 17

Grilled Salmon with Teriyaki Shiitake

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Dr. Andrew Weil mixes sake with soy sauce, sesame oil and brown sugar to make an Asian-accented glaze for shiitake. Using the meaty-tasting mushrooms as a topping for salmon creates a dish loaded with heart-protective omega-3 fatty acids, B vitamins and protein.

6 of 17

Roasted Veal Chops with Grapes

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Roasting intensifies the sweet juiciness of the grapes; as they cook, they break down to make a fruity sauce for the veal.

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7 of 17

Open-Face Grilled Eggplant Sandwiches

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This smoky version of eggplant Parmesan is simple to make and pairs well with a Rioja.

8 of 17

Seared Scallops with Cauliflower, Capers and Raisins

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This luxurious-tasting dish takes less than 30 minutes. Cook bits of cauliflower in a skillet with the scallops and add a splash of balsamic vinegar at the end of cooking—no reducing necessary.

9 of 17

Fried Tofu with Spicy Ginger-Sesame Sauce

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Tofu is an unlikely partner for red wine, but a Cabernet Sauvignon pairs perfectly in this recipe with a soy-ginger glaze.

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10 of 17

Mexican-Style Chicken with Penne

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Adding a small amount of canned chipotle chiles in adobo (available at most supermarkets) makes a basic tomato sauce smoky and complex. Finishing the dish with queso blanco and chopped cilantro leaves intensifies the Latin flavor.

11 of 17

Lamb Chops Sizzled with Garlic

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Las Pedroñeras, in the Castilla—La Mancha region, is considered the garlic capital of Spain. These juicy, meaty lamb chops sizzled in extra-virgin olive oil with plenty of garlic cloves are Janet Mendel's homage to the village.

12 of 17

Toasted Spaghetti with Clams

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The cooking method is very similar to risotto, but spaghetti fills in for the arborio rice: Ferran Adrià toasts it in a pan with a little oil, then adds hot clam juice until the pasta is fully cooked and loaded with briny flavor.

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13 of 17

Avgolemono Chicken Soup with Rice

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Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns it into a satisfying soup.

14 of 17

Chanterelle and Fontina Frittata

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Marc Meyer's easy frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.

15 of 17

Bouillabaisse Sandwiches

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In his reinterpretation of the classic Provençal seafood stew bouillabaisse, Aaron Whitcomb piles seared fish fillets, tangy tomato and shaved fennel on bread slathered with saffron mayonnaise.

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16 of 17

Stir-Fried Chicken with Chinese Cabbage

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A simple sauce of garlic, hot pepper, sherry, wine vinegar, and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.

17 of 17

Chickpeas with Eggs and Mustard Greens

Credit: © Nicole Franzen
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Chickpeas, mustard greens and chiles get topped with poached eggs in this simple 30-minute dish from F&W’s Justin Chapple.

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