Maple and Chili–Broiled T-Bone Steaks

Photo: W/W Twentyfirst Corp.

The Steak That Tastes as if It's Been Marinating All Day
Stop salivating and start gathering your ingredients (which will take about 30 seconds). Do some minimal prep work (mince a canned chipotle chili and garlic; zest an orange; measure out maple syrup and a couple of spices; mix it all together). Rub everything on both sides of two steaks and slide the meat under the broiler. While it cooks, sear red and yellow bell peppers in a grill pan on your stove, and 10 minutes later, dig in to an astonishingly flavor-packed meal that's equal parts salty, sweet and savory.

Get the recipe: Maple and Chili–Broiled T-Bone Steaks
Spicy Chicken Thighs with Cucumber Avocado Salsa

Photo: Dara Michalski

The "Yes, It Cooks That Fast" Chicken
The most difficult part of this recipe may be resisting the urge to toss every other piece of avocado into your mouth while speedily chopping the three main ingredients (the other two are cucumber and bell pepper). If you can get past that, all you have to do is season boneless, skinless chicken thighs with a simple spice mixture and cut up the vegetables for the salsa. Line the baking sheet with foil before you cook the meat (10 minutes, tops, under the broiler) so cleanup will be just as easy.

Get the recipe: Spicy Chicken Thighs with Cucumber Avocado Salsa
"Not-Baked" Lasagne with Green Olives, Tomatoes and Basil

Photo: Quentin Bacon

The No-Bake Lasagna
The secret to Mario Batali's no-layering, no-stress dish is treating lasagna noodles the same as any other pasta. The chef boils the sheets until they're al dente (which takes about eight minutes), and then tosses them with a five-minute tomato sauce flavored with store-bought or homemade olive paste and green olives.

Get the recipe: "Not-Baked" Lasagne with Green Olives, Tomatoes and Basil
Pork Scaloppine

Photo: Sang An

A Fresh Stovetop Pork Dinner (That's Healthier, Too)
Pork scaloppine already has one shortcut going for it, since you start with thin cuts of meat that cook quickly. But while traditional recipes have you dredge the cutlets in flour, this version skips that step and just has you use a superhot cast-iron skillet instead. You'll get a similarly crisp exterior and shave at least 10 minutes off the prep time. A zippy topping made from parsley, lemon zest, capers, garlic, tomato and arugula adds a burst of fresh flavor to this easy classic.

Get the recipe: Pork Scaloppine
Pan-Fried Pizza

Photo: Hannah Whitaker

Pizza Without a Blisteringly Hot Oven
Pizza itself doesn't take long to bake, but getting the oven hot enough can take a half hour. This smart recipe for stovetop pizza solves that problem by having you cook dough in a pan on the stove until the bottom is crisp, and then finish it under the broiler (which heats up in a flash). Thin slices of zucchini or fresh spinach or arugula leaves are great on top; they'll wilt under the broiler within a minute.

Get the recipe: Pan-Fried Pizza