Our Top 10 Quickest Dinners Ever
Photo: Albert K. Howard
Chorizo is the surprise ingredient that gives this low-effort meal deep, smoky flavor. The recipe has you remove the sausage from the casing and brown it, then cook onion, garlic and red bell pepper in the fat. Add rice, sherry and chicken broth, simmer until cooked and you'll be wowed by how tasty a tricked-out bowl of rice can taste.
Get the recipe: Chorizo Rice
Photo: Megan Von Schnhoff
Most throwback dishes—think tuna noodle casserole, meatloaf—can take at least an hour to make, but not chicken cordon bleu. The 25-minute ham-and-cheese-stuffed chicken dish is surprisingly uncomplicated, with an indulgent taste that belies its fast cooking time. This recipe breaks it into three steps. First, you top chicken cutlets with a slice each of deli ham and provolone cheese, fold them in half and secure with toothpicks. Next, you dredge the chicken cutlets in flour and brown them in a skillet. Finally, you simmer chicken broth, white wine, lemon juice and mustard for a two-minute pan sauce to pour over the chicken.
Get the recipe: Chicken Cordon Bleu
Photo: Donna Turner Ruhlman
Aside from being a seriously delicious way to eat your veggies, this colorful soba bowl is also superquick to make. The only cooking involved is boiling the buckwheat noodles. The rest of the dish is completely raw, including pieces of cucumber, red bell pepper, mango, green onions, carrots and avocado. A sweet and savory maple-ginger dressing pulls everything together.
Get the recipe: Deserted-Island Soba Noodle Bowl
Photo: Lauren Grier
Here's a brightened up version of good, old-fashioned stick-to-your-ribs biscuits and gravy. It starts with browning breakfast pork sausages; next, add flour, oregano, garlic, cumin and milk to make a gravy. Then come the biscuits, which you brush with melted butter that you've stirred a bit of dried oregano into. Bake until the rounds are fluffy and then scatter halved grape tomatoes and kalamata olives, crumbled feta and chopped fresh mint over the top before digging in.
Get the recipe: One-Pot Greek Biscuits & Gravy Cobbler
Photo: Marshall Troy
As with any classic shakshuka, this recipe has you bake 6 to 8 large eggs in bright red marinara sauce. But it's the addition of jarred artichoke hearts that gives this rendition a dinner-ish feel, making it suitable for supper alongside a salad and a loaf of bread.
Get the recipe: Artichoke Shakshuka
Photo: Johnny Miller
This simple pasta is one you'll want to put into heavy rotation. It relies on ripe cherry tomatoes for color, sweetness and liquid; as you cook them in warm olive oil, their skins burst open, the sweet juices simmer and in the brief amount of time it takes to boil pasta and chop a few herbs, you've created a silky, sumptuous sauce. Creamy fresh ricotta and a sprinkle of Parmigiano-Reggiano add luxurious touches.
Get the recipe: Spaghettini with Burst Cherry Tomatoes and Basil
Photo: Kana Okada
Get the recipe: Seared Salmon with Green Bean Salad and Balsamic Vinaigrette
Photo: Charles Masters
Get the recipe: Blistered Green Beans with Pork, Pineapple and Basil
Photo: Jenny Flake
Get the recipe: Cheesy Chicken and Rice Skillet Dinner with Bacon
Photo: Johnny Miller
Get the recipe: Gingery Beef Lettuce Wraps