Quick

The traditional crostini topping is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore's Cinghiale are just as indulgent.

Celery seeds add nice flavor to this tangy oil-free slaw.

Drink up and get a healthy dose of cancer-fighting lycopene.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. This Midwestern classic is a staple at any summertime outing, but is particularly associated with tailgates at schools like the University of Wisconsin, Minnesota, and Michigan. A mild sausage made mostly of veal and pork, bratwurst crisps nicely but can dry out quickly if overcooked. A post-grilling beer bath serves to add some aromatic flavors, much-needed moisture, and additional cook time.

Delivering a lot of summer glamor for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes' coloratura acidity. Take care not to overcook the tomatoes—they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.

We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up. In the fall and winter, we pair this steak with maple-sweetened butternut squash. Come summer, it's a natural with a tomato salad and corn on the cob.

The rich flavors of the pork and chive dumplings shouldn’t be drowned out by a heavy sauce. This quick one is all you need.

This creamy fettuccine Alfredo is truly luxurious and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.

Oatmeal lovers, be warned: This warm couscous topped with fragrant fruit compote is an incredibly easy way to start the day with real panache.

We love the many textures and flavors of this spicy coconut curry with butternut squash, spinach, and cashews. Bottled red curry paste keeps it supermarket-friendly.

This quickly braised lamb brings a bit of French country straight into your kitchen.

In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.

For this spiced coffee with brandy and orange, we ignite the spice- and citrus-infused spirits in the saucepan, add the coffee, and serve the glowing drink in demitasse cups. It’s a less risky—but equally astounding—spectacle.