3 of 29Photo: Luca Trovato , Recipe: Marge Perry and David Bonom
Italian Tuna with Bow Ties, Black Pepper, and Olive Oil
Time-saving Tip: Cook the pasta ahead of time and store in an airtight container. When ready to use, heat the pasta into a microwave-safe bowl for a few minutes, making sure to stir at regular intervals.
7 of 29Photo: Becky Luigart-Stayner , Recipe: Julia Rutland
Thai Coconut Soup
Time-saving Tip: Peel and slice the ginger beforehand—it will keep in the fridge for up to one week. Peeled ginger will last 2-3 months if stored in a sealed jar, covered with dry sherry, and refrigerated.
25 of 29Photo: Becky Luigart-Stayner, Recipe: Julia Rutland
Sablefish with Sun-dried Tomato Tapenade
Time-saving Tip: The Sun-dried Tomato Tapenade can be made up to 2 days before serving―make extra if you want a dip for fresh veggies or a spread for crackers. You can portion the fish on your broiling pan early in the day, drizzle with olive oil and sprinkle with salt and pepper, then wrap and chill until ready to cook.