30-Minute Recipes

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

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

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

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

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.

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

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

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.

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

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.

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.

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.

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.

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

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.

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.

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