Top 10: 30-Minute Recipes

By Food & Wine
Updated May 24, 2017
These phenomenal recipes include roasted veal chops with grapes and Asian meatball wraps.
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Chile-Lime Crab Salad with Tomato and Avocado

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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.

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2 of 10

Roasted Veal Chops with Grapes

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In this recipe from cookbook author Melissa Clark, juicy red grapes roast alongside tender veal chops, cooking down to an intensely fruity condiment.

3 of 10

Tuna Scallopine with Parsley and Pomegranate Seeds

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The cookbook Bottega Favorita focuses on chef Frank Stitt’s creative use of Italian and Southern ingredients.

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4 of 10

Asian Meatball Wraps

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Food stylist Alison Attenborough and her chef husband, Jamie Kimm, play with scale to transform the unglamorous meatball into the ideal party dish.

5 of 10

Grilled Salmon with Teriyaki Shiitake

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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.

6 of 10

Leek Salad with Walnuts and Tomme de Brebis

Tina Rupp
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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.

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7 of 10

Tangy Tomato and Mango Salad

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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.

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Seared Scallops with Cauliflower, Capers and Raisins

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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.

9 of 10

Deep, Dark Chocolate Pudding

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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.

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10 of 10

Crunchy Peanut Butter Cookies

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Peanut butter binds these supernutty flourless cookies from Southern cook Elizabeth Woodson, a former art director at F&W.

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