Try these favorite dishes for fast and flavorful meals. These simple dishes are quick start to finish, but check out our tips for Make-ahead Magic.
1 of 8 Becky Luigart-Stayner
Grilled Shrimp Kebabs
Make-ahead Magic: The marinade doesn’t contain a lot of citrus, which could possibly over-tenderize the shrimp), so go ahead and prep the kebabs the morning before. Wrap and chill until ready to grill. Couscous is super-speedy anytime, so make that dish just before serving.
Make-ahead Magic: Make the Sun-dried Tomato Tapenade 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.
Make-ahead Magic: Having tuna for supper? Plan to transform it into this simple sandwich. Making last night’s dinner the next day’s lunch is perfect timing for leftover fish, which doesn’t keep very long. You can even substitute canned tuna, or try baked, smoked, or canned salmon for a different twist.
Make-ahead Magic: To get this delicious entrée to your table in record time, do all your prep the morning before. It’s what chefs call mis en place―put in place. Nothing will overcook while you hunt for ingredients, and there are fewer dirty dishes when it’s finally time to cook. Be sure to start the pasta first, because it takes longer to cook than the scallops.
Swordfish Steaks with Linguine, Mushrooms, and Artichoke Hearts
Make-ahead Magic: You can substitute any fish―or even chicken―in this satisfying meal. (Use thin, boneless chicken fillets or tenderloins to keep cooking time to a minimum.) Again, start the pasta water first because this dish cooks quickly. The sauce holds up really well, so it can be reheated, if necessary.
Make-ahead Magic: Peel and devein shrimp early in the day, then thread on skewers. Combine the mango chutney mixture in a small bowl, then cover and chill until ready to serve. Remember to start the steamed rice first, when ready to serve dinner. It takes longer to cook than the shrimp and stays warm when covered.