Fast Main Courses
Bucatini with Cauliflower and Brussels Sprouts
Marc Vetri sautés cauliflower and brussels sprouts with onion, garlic, anchovies and herbs until they're charred and flavorful, then tosses them with long, thick strands of bucatini. The best part: the crispy bread crumb topping.
Raspberry Chicken with Thyme
Pan-roasted chicken breasts are topped with a buttery fresh raspberry sauce accented with thyme.
Smoky Shrimp and Grits
Old-school Southern cooks prepare grits with an abundance of butter and cheddar. To make the dish less heavy, Grace Parisi cuts back on the cheese, drops the butter altogether and adds spinach.
Peruvian Steak and Potato Stir-Fry
Steak and french fries are a classic combination. For their classic dish lomo saltado, Peruvians toss the two together.
Pecan-Crusted Chicken with Mustard Sauce
Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.
Salmon Steaks with Curried Fennel-Wine Sauce
A copper pan works especially well here because the fennel is cooked until silky over long, low heat. F&W's Marcia Kiesel serves it in a curry-laced wine sauce over salmon.
Pork Souvlaki with Tzatziki
Greeks make souvlaki by marinating chunks of meat (usually pork or lamb) in oil, lemon juice and oregano, then skewering and grilling them. Grace Parisi opts for pork shoulder because it's so tender and succulent. Instead of threading the meat onto skewers, she simply cooks it (with onions) in a grill pan until it's nicely charred, then serves it with store-bought pita and a garlicky cucumber-yogurt sauce called tzatziki.
Grilled Striped Bass with Indian-Spiced Tomato Salad
One of Chef Floyd Cardoz's favorite fish dishes is this summery grilled bass with ginger-spiced tomato salad.
Rack of Lamb with Mustard-Shallot Sauce
Mustardy shallot sauce brings bite to a rich roast rack of lamb.
Veal Scaloppine with Wilted Parsley, Lemon and Sesame
F&W's Marcia Kiesel wilts parsley to make a clever topping for quick-cooking veal scaloppine.
Crisp Spiced Chicken with Hummus Vinaigrette
Hummus is the key to making this creamy, complex-tasting vinaigrette.
Quick White Bean Stew with Swiss Chard and Tomatoes
Low in fat but high in protein, beans are one of Joe Bastianich's favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: "The bigger and creamier the beans, the better."
"Sautéed mushrooms can make almost any inexpensive red wine taste better," says sommelier Jake Kosseff.
Mango-Glazed Turkey Breast
Prepared mango chutney makes an easy—and tasty—glaze for moist turkey breast.
Maple-Glazed Chicken Breasts with Mustard Jus
Chef David Slater glazes chicken breasts with maple syrup, sherry vinegar and orange juice infused with anise and other spices. Then he serves them with a confited chicken leg, caramelized root vegetables, braised kale and crisp Benton's bacon.
Crisp Asian Salmon with Bok Choy and Rice Noodles
Gail Simmons amps up this flavorful broth with soy sauce, rice wine vinegar, ginger and garlic. She uses white-rice noodles cooked briefly to keep their texture firm.
Fusilli with Creamed Leek and Spinach
This delicious pasta is fast and simple to prepare.
Smoky Ham-and-Corn Chowder
Melissa Rubel Jacobson deepens the flavor of this luxurious ham-and-corn chowder by simmering the scraps (the ham rind and corn cobs) in water to make a quick, tasty stock.
Chopped Lamb Steak with Garlicky Spinach
F&W's Marcia Kiesel updates the old-fashioned diner staple by using ground lamb instead of beef and serving it with garlicky wilted spinach and warm goat cheese.
Ham-and-Cheese Stuffed Veal Chops
These plump veal chops are stuffed with truffled pecorino cheese and thin slivers of ham, then topped by a tangy-sweet Madeira sauce. Pairing the dish with a young, fruity Barbera elevates the experience. The four chops in this recipe sear best if you split them between two pans, but if you have only one good, thick- bottomed sauté pan, brown them two at a time; if you crowd in all four chops at once, they won't brown properly.
Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad
Rather than pan-roasting individual pieces of salmon, F&W’s Grace Parisi prefers to cook a large fillet to keep the fish moist.
Easy Chicken Fajitas
Child chef Dani Shaub loves making these juicy fajitas—a recipe she based on the ingredient list from a packet of fajita seasoning—because it involves lots of slicing (one of her favorite cooking tasks) and "everyone gets to participate and pick their own toppings," she says.