Best Fast Recipes Ever
Penne with Triple Tomato Sauce
F&W's Melissa Rubel Jacobson uses tomatoes in three forms— fresh, sun-dried and paste—for her thick and creamy, deeply tomatoey sauce.
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.
Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce
New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.
Grilled Cheese-and-Bacon Sandwiches with Cheese Curds
Cheese curds are small chunks of just-made cheese that haven't yet been pressed into a shape. They're milky and especially delicious in a grilled cheese sandwich like this one.
Chicken in Vinegar Sauce
Master French chef Paul Bocuse's recipe reflects his interest in lightening up the classics. For his poulet au vinaigre de vin, he's swapped fresh tomatoes for tomato paste, used lower-acid rice vinegar in place of red wine vinegar and significantly reduced the amount of butter.
Marseille-Style Shrimp Stew
Large shrimp make this a knife-and-fork stew. Melissa Clark spreads a garlicky French rouille on toasts for dipping in the stew.
Curried Cod and Mussels
Alain Ducasse cooks mussels, then removes the top half of each shell before serving them with haddock and a curry sauce with mussel jus. Home cooks can serve the mussels with both of their shells and replace the haddock with easier-to-find cod.
Barley Soup with Scotch
This hearty, risotto-style barley soup gets a burst of flavor from Scotch whisky.
Mustard-Baked Chicken with a Pretzel Crust
This dish matches chicken with the classic NYC street-vendor combo: pretzels and mustard.
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.
Chunky Guacamole with Cumin
F&W's Marcia Kiesel's take on everyone's favorite dip has subtle tartness, balanced heat and a creamy-chunky texture.
Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew— thickened with tangy crème fraîche—so that all the meat cooks at the same rate.
Lamb Chops with Spicy Thai Peanut Sauce
A nutty paste does double duty as a rub and a sauce for these grilled lamb chops from meat master Bruce Aidells.
Turkish Tomato Salad with Fresh Herbs
Toasted pistachios add flavor and crunch to Turkish cooking authority Engin Akin's jalapeño-spiked tomato salad.
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.
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.
Wine Bar Nut Mix
This fantastic sweet-savory mix of pecans, almonds and walnuts makes a great gift.
Warm Piquillo and Crab Dip
For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot. For an easier version, spread the crab mixture in a baking dish, top it with slices of the peppers, then cook until warm and melty.
Farfalle with Yogurt and Zucchini
Shredded zucchini cooks along farfalle in this tangy pasta.
Chorizo-Filled Dates Wrapped in Bacon
This timeless tapa has everything going for it—it's sweet, smoky and savory, all in one bite.
This recipe from the late, great cookbook author Richard Sax has everything one could ask for in a chocolate pudding—an intense flavor and a silky texture that's still firm enough to stand a spoon in. For the best possible pudding, use top-quality cocoa powder and chocolate.
Caramelized Black Pepper Chicken
This intensely sweet and savory peppered chicken is one of chef Charles Phan's specialties.
Pork with Arugula, Prosciutto and Tomatoes
Cookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula and balsamic vinegar.
Cinnamon-Raisin Bread Custard with Fresh Berries
Chef Bradley Ogden's 1987 recipe for ultra-rich bread pudding is perfect for dessert or brunch. It can be made with store-bought bread, but it's best made with a fresh bakery loaf, sliced 1/2-inch thick.
Roasted Veal Chops with Grapes
In this recipe from cookbook author Melissa Clark, juicy red grapes roast alongside tender veal chops, cooking down to an intensely fruity condiment.
From cookbook genius Marcella Hazan, a little herb-infused dressing transforms just-grilled swordfish steaks.
Seared Cod with Spicy Mussel Aioli
Eric Ripert created this simple, sophisticated dish that relies on store-bought mayonnaise to enrich the sublime garlicky mussel sauce.
Crunchy Peanut Butter Cookies
Peanut butter binds these supernutty flourless cookies from Southern cook Elizabeth Woodson, a former art director at F&W.
Smoked Bluefish Pâté
This creamy pâté, from Gabriel Frasca and Amanda Lydon has an amazingly rich, smoky flavor.
Stir-Fried Shrimp with Bacon, Mint and Chiles
Chef Jerry Traunfeld adds a handful of mint to brighten this hot, sweet and smoky stir-fry.
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.
Antipasto Salad with Bocconcini and Green-Olive Tapenade
This no-cook salad from Los Angeles chef Nancy Silverton, inspired by the antipasto in Italian-American restaurants, is a delicious toss of iceberg lettuce, mozzarella, salami and olives in an oregano-laced dressing.
Chickpea and Spinach Stew
Tomato, golden raisins and saffron transform canned chickpeas in this sweet and savory specialty of Seville from Spanish cookbook author Janet Mendel.
Red Fruit Compote
Jacques Pépin's chilled compote of quick-stewed plums, Bing cherries and berries in a light wine—and—black currant syrup is a refreshing alternative to summertime pie.