7-Minute Recipes

F&W Best New Chef 1996 Michael Schlow adds white beans and smoky chorizo to mussels for a hearty, substantial meal.

Great for a party, these flatbreads pack an entire antipasto tray into a single crunchy, gooey snack.

A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spicy shrimp.

The secret to this speedy soup is buying ingredients with lots of built-in flavor, like hummus and jarred piquillo peppers.

Adding jalapeño potato chips to a simple egg tortilla (a Spanish omelet) gives it a salty, spicy zing. Serve extra chips on the side.

This is an inexpensive, easy, playful take on a sushi roll. It makes a terrific party snack.

Instead of using polenta as a side dish, turn it into crouton-like hors d’oeuvres like these, which get piled with a crunchy arugula-and-radish tapenade.

7-Minute Dessert: A quick puree of fresh strawberries and lemon zest creates a delicious fruit floater for this ultra-creamy milk shake.

Nothing could be easier than slapping a piece of chocolate on a slice of bread: Spanish children do it all the time as an after-school snack. But by sprinkling the melted chocolate with sea salt and extra-virgin olive oil, Ferran Adrià turns kid food into something parents will want to try.

This is a quick and satisfying little “sandwich” of apples that’s great to wrap up and take on the go.