Blood Orange-Pine Nut Agrodolce Sauce
Chef Jennifer Jasinski combines sweet-tart blood-orange juice with pine nuts and garlic for a quick and delicious sauce that’s great on seared scallops as well as chicken thighs and roast pork.
Arugula Salad with Mandarin Vinaigrette
This fresh, sweet and tangy salad from Diane Cu and Todd Porter gets its pleasant crunch from sliced almonds and bean sprouts.
Egg Tortilla with Cumin Sour Cream
In this delicious riff on a quesadilla, eggs are lightly scrambled, then a corn tortilla is pressed onto them and they're cooked further with grated cheese.
Spicy Chicken Milanese
For a super-quick and delicious chicken dinner, these cutlets are breaded and pan-fried, then topped with a juicy tomato salad and salty slivers of Parmesan cheese.
Thai Coconut Seafood Soup
Shrimp and scallops are excellent for quick meals, since they take just minutes to cook perfectly.
Yemeni Hot Sauce
Like many chefs, Eli Sussman enjoys making his own hot sauce. This jalapeño-cilantro version can run from mild to spicy depending on how hot the chiles are.
Eggplant & Pepper Relish with Skirt Steak
Ajvar is a smoky roasted-pepper-and-eggplant relish found across the Balkans. This version, from chef Jessica Koslow, can be made in minutes and is great with juicy grilled steak.
Broccolini, Mushroom and Sesame Salad
Judy Joo’s tangy Asian dressing is a superb (and quick) way to dress up Broccolini and mushrooms.
Spiced Strawberries with Yogurt
Heidi Swanson says this breakfast salad is all about the berries—if the strawberries aren't great, consider swapping with another berry, such as blackberries.
Brussels Sprouts with Sausage and Cumin
Chef Ana Sortun tosses her superfast skillet-cooked brussels sprouts with sausage and a citrusy honey glaze.
Scallops with Fennel Grenobloise
Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce.
These cheese melts are spicy, gooey and fragrant with red onion, jalapeño, cilantro and Sriracha.
Summer Squash Salad with Pickled Currants
Superfresh baby squash is terrific raw in this simple salad from chef Jimmy Bannos, Jr., which is studded with tangy-sweet currants, toasty nuts and salty ricotta salata cheese.
No-Cook Green Harissa Pasta with Shrimp and Feta
A blender makes quick work of this clever harissa sauce, which is spicy and bright and laced with delicious spices. It's excellent tossed with warm pasta.
Skillet Pork Chops with Warm Escarole Caesar
While the juicy pork chops roast, you can make this quick and flavorful side dish of escarole, radishes and anchovies.
Marcela Valladolid tosses scallops in a spicy, vibrant combination of garlic, lime, soy and crushed red pepper before quickly grilling them.