Quick recipes
31 recipes tagged “quick”.
-
Tuna Tartare with Avocado and Sesame
Sushi-grade tuna cut to a fine dice and dressed in soy and sesame, ready before the knife's even rinsed off.
Read the recipe
-
New England Lobster Roll
Cold lobster bound in just enough mayo, tucked into a butter-toasted bun — the whole point is staying out of its own way.
Read the recipe
-
Little Gem Caesar Salad with Anchovy and Parmesan
A raw egg yolk and a mashed anchovy whisked into a dressing sharper than anything from a bottle, tossed with lettuce that still has some crunch left in it.
Read the recipe
-
Gruyère and White Wine Fondue
Grated cheese and wine coaxed with cornstarch into a pot that stays glossy instead of breaking into strings — dip bread until it's gone.
Read the recipe
-
Seared Scallops with White Bean Purée and Salsa Verde
Scallops seared hard in a ripping pan over a garlicky bean purée, finished with a sharp herb sauce — fifteen minutes that looks like more.
Read the recipe
-
Pan-Seared Pork Chops with Mustard Cream Sauce
Thick-cut chops seared hard in a screaming pan, then rested while a mustard and cream sauce comes together in the same fat.
Read the recipe
-
Mixed Berry Crisp with Oat-Pecan Topping
A crumble that leans on the fruit instead of the topping, baked until the juices bubble thick at the edges.
Read the recipe
-
Egg Fried Rice with Scallions and Peas
Day-old rice separated to distinct grains in a screaming-hot wok, faster than delivery and better with whatever's in the crisper.
Read the recipe
-
Beer-Battered Fish Tacos with Chipotle Crema
Cod fried in a beer batter until it crackles, folded into warm tortillas with slaw and a smoky crema.
Read the recipe
-
Whole Roasted Branzino with Lemon and Fennel
A whole fish roasted hot and fast on a screaming pan, stuffed with lemon and fennel, brought to the table bones and all.
Read the recipe
-
Seared Duck Breast with Balsamic Figs
Skin rendered slow in a cold pan until it shatters, then a fig and balsamic sauce built in the same fat.
Read the recipe
-
Red Curry Chicken with Bell Peppers
A jar of curry paste toasted hard in oil, then simmered with coconut milk and chicken thighs until the sauce clings — faster than delivery and better.
Read the recipe
-
Pan-Fried Crab Cakes with Lemon Aioli
Lump crab bound with just enough panko to hold its shape, fried hard in a skillet until the crust is the only thing between you and the crab.
Read the recipe
-
Linguine with Clams, White Wine, and Garlic
Clams steamed open in wine and garlic, their own liquor doing the work of a sauce, tossed through pasta before it's fully drained.
Read the recipe
-
Grilled Turkey Burgers with Caramelized Onion and Cheddar
Ground turkey punched up with garlic and Worcestershire, grilled hot and pulled the second it hits temp, under onions given the full twenty minutes they need.
Read the recipe
-
Grilled Peaches with Burrata, Prosciutto, and Basil
Charred peaches against cold burrata and salty prosciutto — a five-ingredient plate that's mostly assembly.
Read the recipe
-
Grilled Lamb Kofta with Tahini Yogurt
Ground lamb packed hard onto skewers and charred over direct heat, done before the coals even need tending.
Read the recipe
-
Grilled Corn and Tomato Pizza
Dough charred straight on the grill grates, topped in a rush while the first side is still hot enough to melt the cheese.
Read the recipe
-
Cold Sesame Noodles with Cucumber and Chili Oil
Wheat noodles rinsed cold and coated in a peanut-sesame sauce, a starter or side that never goes near a stove after the pot drains.
Read the recipe
-
Buttermilk Pancakes with Maple Butter
A griddle breakfast that rests just long enough for the batter to relax, stacked high under a butter that's already sweetened before it hits the plate.
Read the recipe
-
Butter-Poached Salmon with Peas and Mint
Fish gone glossy and barely cooked in a low, buttery poach — the opposite of a hard sear, and better for it.
Read the recipe
-
Snapper Ceviche with Avocado and Lime
Raw fish cured firm in citrus instead of heat, on the table in half an hour with no stove involved.
Read the recipe
-
Shrimp and Snap Pea Stir-Fry
A hot pan, five minutes of tossing, and dinner is on the table before the rice cooker beeps.
Read the recipe
-
Mussels in White Wine with Garlic and Fennel
A pot of shells and broth in twenty minutes flat, best eaten with bread instead of a spoon.
Read the recipe
-
Grilled Zucchini Salad with Mint and Feta
Charred zucchini ribbons in a sharp dressing, built to sit at room temperature instead of wilting on the way to the table.
Read the recipe
-
Grilled Skirt Steak with Chimichurri
A hot grill, five minutes of restraint, and a sharp green sauce that cuts through the fat.
Read the recipe
-
Farro Salad with Peaches, Arugula, and Pecorino
A boiled-grain salad built for the peak of peach season, dressed while everything's still warm enough to drink in the vinaigrette.
Read the recipe
-
Crispy Pan-Fried Tofu with Chili Crisp
Tofu fried hard in a cast-iron pan until the crust shatters, then tossed in chili crisp — a fifteen-minute main that doesn't miss the meat.
Read the recipe
-
Chilled Cucumber and Yogurt Soup
A blender soup for nights too hot to stand at the stove, sharp with dill and garlic.
Read the recipe
-
Seared Trout with Brown Butter and Capers
Ten minutes from pan to plate, and the browned butter does all the work of a sauce.
Read the recipe
-
Miso Butter Mushrooms
A ten-minute side that behaves like a main course.
Read the recipe