When it's you versus the clock, and scrambled eggs are not an option, turn to this totally new pasta dish -- or any of the three superfast, delicious dinners that follow.
By Lynn Andriani
When you feel like you're on a competitive cooking show but it's really just you, your kitchen and three hungry people (one of whom is whining about the grilled-chicken run you've been on lately), turn to this unique take on huevos rancheros. There's definitely no shame in serving breakfast for dinner, but this delicious main course takes the Mexican classic's key ingredients -- eggs and salsa -- and applies them to pasta, so the egg yolks and salsa turn into a silky sauce for spaghetti. It's salty, creamy, a little spicy -- yet familiar, too. (And it probably would at least get you into the next round on TV.)
Get the recipe: Huevos Rancheros Spaghetti
It doesn't take long to turn salmon fillets into rosy-on-the-inside, lightly-crisped-on-the-outside perfection (6 minutes, max). But instead of just plunking the fish down on a plate alongside a humdrum salad, this recipe has you lay it atop a bed of crisp-tender green beans that you've cooked (for just 5 minutes) in the same pan. Then, the entire dish gets drizzled with vinaigrette and a smattering of quartered cherry tomatoes and thinly sliced radishes.
Get the recipe: Seared Salmon with Green Bean Salad and Balsamic Vinaigrette
We've all leaned on tacos when we need a quick meal. Now, O
magazine contributor Sunny Anderson teaches us a new way to make the classic, quick crowd-pleaser, with Asian flavors replacing traditional cumin and chili. A quarter-cup of hoisin sauce delivers just enough sweetness to punch up ground beef; you also mix in grated, fresh ginger, scallions, garlic and soy sauce. Boston or Bibb lettuce leaves serve as shells to hold the meat -- and add a cool and crisp counterpoint to the savory, spiced filling.
Get the recipe: Gingery Beef Lettuce Wraps
Homemade pizza seems speedy in theory, but we always forget how long it takes for our oven to heat up to an appropriately scorching temperature. That's why this stove-top version is so fantastic; pick up a round of dough (many pizzerias sell it, as does Trader Joe's and other grocery stores), roll out half of it so it's slightly smaller than your biggest skillet and crisp it in a bit of olive oil, just until it's lightly browned -- about 3 minutes. Then, you flip it, top it with tomato sauce, mozzarella and basil and slide it under the broiler (which takes almost no time to preheat) so the cheese can melt and the top crust can turn golden.
Get the recipe: Pan-Fried Pizza
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