30-Minute Recipes
Tuna Scallopine with Parsley and Pomegranate Seeds
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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Spice-Rubbed T-Bone Steaks
Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.
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Angel-Hair Pasta with Crab and Country Ham
This lush and quick-to-make pasta pairs well with the bright acidity of Pinot Blanc.
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Cheddar-and-Onion Smashed Burgers
Inspired by the sliders, Adam Fleischman creates beef patties by flattening balls of ground meat on the griddle.
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Grilled Salmon with Teriyaki Shiitake
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.
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Roasted Veal Chops with Grapes
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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Open-Face Grilled Eggplant Sandwiches
This smoky version of eggplant Parmesan is simple to make and pairs well with a Rioja.
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Seared Scallops with Cauliflower, Capers and Raisins
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.
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Fried Tofu with Spicy Ginger-Sesame Sauce
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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Mexican-Style Chicken with Penne
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.
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Lamb Chops Sizzled with Garlic
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.
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Toasted Spaghetti with Clams
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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Avgolemono Chicken Soup with Rice
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.
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Chanterelle and Fontina Frittata
Marc Meyer's easy frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
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Bouillabaisse Sandwiches
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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Stir-Fried Chicken with Chinese Cabbage
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.
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Chickpeas with Eggs and Mustard Greens
Chickpeas, mustard greens and chiles get topped with poached eggs in this simple 30-minute dish from F&W’s Justin Chapple.