Top 10: 30-Minute Recipes
Chile-Lime Crab Salad with Tomato and Avocado
The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño.
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.
Tuna Scallopine with Parsley and Pomegranate Seeds
The cookbook Bottega Favorita focuses on chef Frank Stitt’s creative use of Italian and Southern ingredients.
Asian Meatball Wraps
Food stylist Alison Attenborough and her chef husband, Jamie Kimm, play with scale to transform the unglamorous meatball into the ideal party dish.
Grilled Salmon with Teriyaki Shiitake
Dr. Andrew Weil mixes sake with soy sauce, sesame oil and brown sugar to make an Asian-accented glaze for shiitake. Using the meaty-tasting mushrooms as a topping for salmon creates a dish loaded with heart-protective omega-3 fatty acids, B vitamins and protein.
Leek Salad with Walnuts and Tomme de Brebis
Leeks turn sweet and luscious simmered in salted water and dressed with a simple red wine vinaigrette. Chef Armand Arnal heightens the flavor with fresh toasted walnuts and shavings of the firm farmstead sheep’s-milk cheese Tomme de Brebis.
Tangy Tomato and Mango Salad
In Jean-Georges Vongerichten’s version of a dish that his friend Maya Gurley serves at her St. Bart’s restaurant, he dresses plump tomatoes and sweet, juicy mango slices with red wine vinegar, just a little olive oil and plenty of sliced fresh basil.
Seared Scallops with Cauliflower, Capers and Raisins
A cauliflower puree and a drizzle of balsamic reduction accompany tender sautéed scallops in this chef recipe. For an easier way, cook bits of cauliflower in the skillet with the scallops, omitting the time-consuming puree. Add a splash of balsamic vinegar at the end of cooking—no reducing necessary.
Deep, Dark Chocolate Pudding
This pudding is one component of a seven-part dessert at Café Gray in New York City, where executive pastry chef Chris Broberg serves it in a chocolate-coffee tuile alongside figs in port and candied orange peel, among other sweets. In the easy way, forget about all the other components and serve this lush, intensely chocolaty, easy-to-make pudding on its own.
Crunchy Peanut Butter Cookies
Peanut butter binds these supernutty flourless cookies from Southern cook Elizabeth Woodson, a former art director at F&W.