Top 10: Best Fast Recipes Ever

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

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

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

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

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.

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

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.

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

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

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.