Quick recipes, page 3

181 recipes tagged “quick”.

• Roasted Bone Marrow with Parsley Salad

  Halved marrow bones roasted until the centers turn to warm custard, spooned onto toast under a sharp, mustardy parsley salad.

  Serves 410 min prep20 min cook

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• Grilled Chicken Satay with Peanut Sauce

  Thigh meat marinated in curry and fish sauce, skewered thin, and charred hard over direct heat for dunking.

  Serves 415 min prep10 min cook

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• Classic Smash Burgers with American Cheese

  Lacy, charred edges on a thin patty, built entirely on a screaming-hot griddle in under ten minutes.

  Serves 410 min prep8 min cook

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• Goan-Style Fish Curry with Coconut and Tamarind

  A coconut curry sharp with tamarind and hot with green chilies, built around whatever firm white fish looks good that day.

  Serves 415 min prep25 min cook

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• Manhattan

  Rye and sweet vermouth stirred cold over ice and strained up — the drink every shaken cocktail in this larder isn't.

  Serves 15 min prep

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• Michelada

  Lager cut with lime and hot sauce over a chili-salt rim — sharper and more bracing than a Bloody Mary, and ready before the ice melts.

  Serves 15 min prep

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• Dan Dan Noodles with Pork and Chili Oil

  Wheat noodles buried under sesame broth and crumbled pork, tossed at the table so the noodles never sit long enough to bloat.

  Serves 415 min prep15 min cook

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• Roasted Pork Tenderloin with Fennel and Orange

  A lean roast that's done before it dries out — sliced fennel and orange caramelize underneath it in the same skillet.

  Serves 415 min prep25 min cook

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• Buttermilk Skillet Cornbread with Honey Butter

  A savory quick bread baked in a screaming-hot cast iron skillet for a crust the batter can't get any other way.

  Serves 810 min prep25 min cook

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• Brioche French Toast with Macerated Strawberries

  Day-old brioche soaked heavy with vanilla custard and browned in butter, topped with strawberries that make their own syrup.

  Serves 415 min prep15 min cook

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• Halibut en Papillote with Cherry Tomatoes and Basil

  Fish and tomatoes sealed in parchment and baked into their own sauce, so the packet does the work a saucepan usually would.

  Serves 415 min prep15 min cook

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• Pan-Seared Lamb Chops with Mint and Red Wine Pan Sauce

  Loin chops seared hard for a crust in under ten minutes, then a red wine reduction finished with fresh mint in the same pan.

  Serves 410 min prep15 min cook

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• Niçoise Salad with Seared Tuna and Soft-Boiled Eggs

  A composed, not tossed, summer main — each component cooked on its own and arranged, never dressed until the plate is built.

  Serves 420 min prep15 min cook

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• Pan-Roasted Quail with Grapes and Sherry Vinegar

  Whole quail seared until the skin crackles, then finished in a quick sherry-vinegar pan sauce with blistered grapes.

  Serves 415 min prep20 min cook

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• Deviled Eggs with Smoked Paprika

  Hard-boiled yolks whipped into a sharp, creamy filling and piped back in — the classic potluck starter that needs no stove after the eggs come out of the pot.

  Serves 420 min prep12 min cook

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• Beef and Broccoli Stir-Fry

  Flank steak sliced thin against the grain, velveted in cornstarch, and tossed in a wok hot enough to char the broccoli in under a minute.

  Serves 420 min prep10 min cook

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• Grilled Reuben Sandwich with Russian Dressing

  Corned beef, sauerkraut, and Swiss between griddled rye — a deli-counter sandwich that's actually better built at home over low, patient heat.

  Serves 210 min prep10 min cook

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• Crispy Fried Calamari with Lemon and Chili

  Squid rings dredged in buttermilk and cornstarch-cut flour, fried hot and fast so the crust stays shattering instead of soggy.

  Serves 410 min, plus 30 min soak prep15 min cook

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• Shrimp and Grits with Bacon and Scallions

  Creamy cheddar grits under shrimp seared in bacon fat, finished with the fond and a squeeze of lemon.

  Serves 415 min prep25 min cook

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• Oysters on the Half Shell with Mignonette

  Raw oysters shucked to order and topped with a sharp shallot-vinegar mignonette, no stove involved at any point.

  Serves 425 min prep0 min cook

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• Crispy Smashed Potatoes with Garlic and Rosemary

  Boiled potatoes smashed flat and roasted until the edges shatter — the crust is the whole point.

  Serves 410 min prep45 min cook

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• Bulgur Tabbouleh with Mint and Lemon

  A parsley salad that happens to have bulgur in it, not the other way around — no stove, just a soak and a lot of knife work.

  Serves 425 min prep0 min cook

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• Grapefruit Paloma with Chili-Salt Rim

  Tequila, lime, and grapefruit soda over ice, rimmed with chili salt so the first sip turns from hot to bitter to sweet before it's gone.

  Serves 15 min prep

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• Crispy Chickpea Falafel with Tahini Sauce

  Dried chickpeas ground raw and fried hard, so the inside stays fluffy while the crust goes the color of strong tea.

  Serves 420 min (plus overnight soak) prep15 min cook

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• Shredded Carrot Salad with Cumin and Harissa

  Raw carrots dressed hard in cumin and harissa until they taste like they've been cooked, without ever touching a burner.

  Serves 415 min prep0 min cook

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• Pan-Seared Venison with Juniper and Red Wine

  A hard sear, a short rest, and a juniper-spiked wine reduction — the fastest way to make game taste like a special occasion instead of a mistake.

  Serves 415 min prep15 min cook

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• Vietnamese Iced Coffee

  Sweetened condensed milk and dark-roast coffee, dripped slow through a phin filter and poured over ice — built to fix a July afternoon.

  Serves 15 min prep5 min cook

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• Plum and Ginger Bourbon Smash

  Muddled plums and fresh ginger cut with bourbon and lemon — a pitcher drink for the last stretch of stone fruit season.

  Serves 615 min prep

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• Sweet Corn and Bacon Chowder

  A cream-thickened pot built on corn cobs simmered into the stock, chunky with potato and finished with the bacon that started it.

  Serves 415 min prep35 min cook

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• Steamed Whole Fish with Ginger and Scallion

  A whole fish steamed until just opaque, then hit with a hissing pour of hot oil over ginger and scallion — dinner in twenty minutes with no oven at all.

  Serves 210 min prep12 min cook

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• 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.

  Serves 420 min prep15 min cook

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• 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.

  Serves 420 min prep0 min cook

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• 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.

  Serves 410 min prep15 min cook

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• 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.

  Serves 415 min prep5 min cook

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• 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.

  Serves 615 min prep40 min cook

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• 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.

  Serves 410 min prep10 min cook

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• 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.

  Serves 420 min prep15 min cook

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• 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.

  Serves 410 min prep20 min cook

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• 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.

  Serves 415 min prep15 min cook

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• 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.

  Serves 420 min prep15 min cook

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• Grilled Peaches with Burrata, Prosciutto, and Basil

  Charred peaches against cold burrata and salty prosciutto — a five-ingredient plate that's mostly assembly.

  Serves 410 min prep5 min cook

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• 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.

  Serves 420 min prep15 min cook

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• 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.

  Serves 410 min prep20 min cook

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• Grilled Lamb Kofta with Tahini Yogurt

  Ground lamb packed hard onto skewers and charred over direct heat, done before the coals even need tending.

  Serves 420 min prep10 min cook

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• 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.

  Serves 415 min prep8 min cook

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• 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.

  Serves 415 min prep30 min cook

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• 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.

  Serves 415 min prep20 min cook

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• 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.

  Serves 415 min prep25 min cook

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• 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.

  Serves 415 min prep20 min cook

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• 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.

  Serves 410 min prep15 min cook

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• 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.

  Serves 210 min prep20 min cook

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• 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.

  Serves 415 min prep30 min (curing) cook

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• Shrimp and Snap Pea Stir-Fry

  A hot pan, five minutes of tossing, and dinner is on the table before the rice cooker beeps.

  Serves 415 min prep10 min cook

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• 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.

  Serves 415 min prep20 min cook

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• 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.

  Serves 220 min prep10 min cook

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• Grilled Skirt Steak with Chimichurri

  A hot grill, five minutes of restraint, and a sharp green sauce that cuts through the fat.

  Serves 415 min prep8 min cook

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• 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.

  Serves 415 min prep10 min cook

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• 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.

  Serves 210 min prep10 min cook

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• Chilled Cucumber and Yogurt Soup

  A blender soup for nights too hot to stand at the stove, sharp with dill and garlic.

  Serves 415 min prep1 hr chill cook

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• Seared Trout with Brown Butter and Capers

  Ten minutes from pan to plate, and the browned butter does all the work of a sauce.

  Serves 25 min prep8 min cook

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