30-Minute Recipes

By Text: Jason Horn
October 23, 2008
Becky Luigart-Stayner
Get a weeknight dinner on the table in less time than it takes to watch a sitcom with these recipes.
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1 of 5

Prosciutto and Gruyère Strombolis

View Recipe: Prosciutto and Gruyère Strombolis

Five ingredients and just over 10 minutes is all it takes for a warm, chewy, cheesy, meaty rolled sandwich. This is a great way to use whatever you've got on hand for a quick and easy dinner. Any kind of sliced leftover meats or cold cuts can go into these, along with your favorite cheese and whatever veggies you've got in the fridge.

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2 of 5

Cashew Sweet-and-Sour Pork

View Recipe: Cashew Sweet-and-Sour Pork

You can cook this stir-fry completely while waiting for the rice to cook. A simple combination of pork, peapods, and pineapple is held in a thick, glossy sweet-and-sour sauce that gives everything great flavor. The crunchy cashews make a nice counterpoint to the tender pork and fluffy rice.

3 of 5

Cherry Tomato Spaghetti with Toasted Pine Nuts

Jeff Kauck
View Recipe: Cherry Tomato Spaghetti with Toasted Pine Nuts

Simple ingredients propel this dish a long distance. Pasta with olive oil, garlic, tomatoes, basil, and pine nuts comes together in a snap, but yields lots and lots of flavor.

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4 of 5

Chicken with Pecan Cream and Mushrooms

Becky Luigart-Stayner
View Recipe: Chicken with Pecan Cream and Mushrooms

This dish is really fast―it takes less than 15 minutes―and packed with nutty flavor. Sautéed chicken, mushrooms, and pasta are topped with a surprisingly elegant sauce made from ground pecans. This dish is ripe for variations: Try different kinds of nuts, or swap out rice, orzo, or couscous for the noodles.

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Halibut in Tomato-Shiitake Broth

Becky Luigart-Stayner
View Recipe: Halibut in Tomato-Shiitake Broth

Stir-fries are common quick-and-easy dishes, but this recipe brings a whole different kind of Asian flair, just as fast. Poaching in a curry-flavored broth cooks the fish quickly, while leaving it tender and flaky and giving it tons of flavor.

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By Text: Jason Horn