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.
Start Slideshow

1 of 10

Sautéed Chicken with Olives, Capers and Roasted Lemons

Go to Recipe

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

Advertisement
Advertisement

2 of 10

Chunky Guacamole with Cumin

Go to Recipe

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

TINA RUPP
Go to Recipe

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

Advertisement

4 of 10

Turkish Tomato Salad with Fresh Herbs

Go to Recipe

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

Go to Recipe

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

Go to Recipe

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

Advertisement
Advertisement
Advertisement

7 of 10

Pasta with Sausage, Basil and Mustard

Tina Rupp
Go to Recipe

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

Go to Recipe

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

Go to Recipe

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

Advertisement
Advertisement
Advertisement

10 of 10

Chicken in Vinegar Sauce

Go to Recipe

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.

Replay gallery

Share the Gallery

Up Next

By Food & Wine