Star Chefs’ Fast Recipes
Thomas Keller’s Smoked Salmon Crisps
Grilled Skirt Steak with Fregola-Orange Salad
“I love thinking of alternatives to classic steak and potatoes,” says Miami chef Michael Schwartz. His Mediterranean-inspired skirt-steak salad is a wonderful mix of just-seared slices of beef, cool and crisp fennel, chewy fregola (the Sardinian dot-shaped pasta) and juicy oranges, finished with a drizzle of briny black olive tapenade.
exists in almost every corner of Spain: as a tapa in fancy city restaurants; as a filling for bocadillos (sandwiches) at gas-station cafés; as a main course served on worn metal plates in home kitchens. Mario Batali’s version, based on one he tasted in the Ribera del Duero wine region, is baked until golden brown and offers an especially high ratio of potatoes to eggs.
Bobby Flay’s Peel-and-Eat Shrimp with Barbecue Spices
During his visit to Savannah, Bobby Flay ate as much Gulf shrimp and barbecue as humanly possible, then came back to New York and created a recipe that cleverly combines them both. He loves to rub large peel-and-eat shrimp with a barbecue-inspired blend of paprika, chile powder, sugar and cumin before sautéing them.
Rotisserie Chicken with Dried Fruit and Pine Nuts
A long-simmered stew made with dried fruit and nuts is typically Catalan. Star chef Ferran Adrià's version starts with a store-bought rotisserie chicken—the ones in Spain are superdelicious—finished with a quick fruit-and-nut sauce that uses the flavorful poultry drippings.
Rachael Ray’s Pasta Shells with Swordfish
A full-bodied Italian white will stand up to the meaty swordfish in this pasta dish.
Gale Gand’s Panko-Breaded Pork Chops
Gale Gand uses Japanese bread crumbs, called panko, for this satisfying dish. Their large flakes result in a rough, crunchy texture.
Steven Raichlen’s Classic Beef Burgers
Steven Raichlen’s combination of chuck and sirloin makes for a meaty, juicy burger. This classic burger is topped with onion, tomato and a fantastic beer-spiked Cheddar cheese sauce.
Crispy Monkfish with Capers
This is Daniel Boulud's take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with monkfish fillets, breaded on only one side.