Favorite Fast Recipes
Pasta with Sausage, Basil and Mustard
In matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater created a quick pasta supper with warm, mildly spicy flavors, perfect for a cool fall or winter evening.
Pan-Roasted Salmon with Tomato Vinaigrette
Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen's cookbook, The Food You Want to Eat.
Sautéed Chicken with Olives, Capers and Roasted Lemons
This piquant dish from Lidia Bastianich is one of our favorite ways to prepare skinless chicken breasts.
Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon's healthier, grilled version enriches the guacamole with low-fat sour cream.
Panko-Coated Chicken Schnitzel
Thomas Keller uses panko bread crumbs to give chicken a crunchy crust. "Pounding chicken breasts to a uniform thickness cuts down on cooking time," he says.
Three-Cheese Mini Macs
Anything big made small is ultrafun for cocktail parties, and these quick, one-bite mac and cheeses are the ultimate example. Cooked in mini muffin pans, the mini macs can be assembled early and baked just as guests arrive.
Kung Pao Chicken
A quick version of the classic peanut-and-scallion chicken smothered in a sweet-and-sour sauce.
Chickpea and Spinach Stew
Tomato, golden raisins and saffron transform canned chickpeas in this sweet and savory Spanish specialty.
Caramelized Broccoli with Garlic
Irresistible is the best word to describe chef David Gingrass's richly browned broccoli that is seasoned with garlic, lemon juice and red pepper.
Mini Black-Bottom Cheesecakes
In these single-serving desserts from F&W's Grace Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don't need any special equipment to make them—just a muffin tin and foil liners.