Top 10: Best Fast Recipes Ever

By Food & Wine
Updated May 05, 2017
These terrific recipes include pan-roasted salmon with tomato vinaigrette and caramelized black pepper chicken.
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1 of 10

Sautéed Chicken with Olives, Capers and Roasted Lemons

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This piquant dish from Lidia Bastianich’s Missouri restaurant, Lidia’s Kansas City, is one of our favorite ways to prepare skinless chicken breasts.

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2 of 10

Chunky Guacamole with Cumin

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F&W’s Marcia Kiesel’s take on everyone’s favorite dip has subtle tartness, balanced heat and a creamy-chunky texture.

3 of 10

Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

Credit: TINA RUPP
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New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.

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4 of 10

Turkish Tomato Salad with Fresh Herbs

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Toasted pistachios add flavor and crunch to Turkish cooking authority Engin Akin’s jalapeño-spiked tomato salad.

5 of 10

Pan-Roasted Salmon with Tomato Vinaigrette

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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.

6 of 10

Lamb Chops with Spicy Thai Peanut Sauce

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A nutty paste does double duty as a rub and a sauce for these grilled lamb chops from meat master Bruce Aidells.

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7 of 10

Pasta with Sausage, Basil and Mustard

Credit: Tina Rupp
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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.

8 of 10

Caramelized Black Pepper Chicken

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At the Slanted Door in San Francisco, chef Charles Phan prepares spectacular Vietnamese specialties like this intensely sweet and savory peppered chicken.

9 of 10

Pork with Arugula, Prosciutto and Tomatoes

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Cookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula and balsamic vinegar.

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10 of 10

Chicken in Vinegar Sauce

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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.

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