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.
1 of 10
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.
2 of 10
Tuna Scallopine with Parsley and Pomegranate Seeds
The cookbook Bottega Favorita focuses on chef Frank Stitt’s creative use of Italian and Southern ingredients.
3 of 10
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.
4 of 10
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.
5 of 10
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.
6 of 10
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.
7 of 10
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.
8 of 10
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.
9 of 10
Crunchy Peanut Butter Cookies
Peanut butter binds these supernutty flourless cookies from Southern cook Elizabeth Woodson, a former art director at F&W.