Cookthink

Actual prep time is very quick for these pan-grilled polenta sticks, but it’s best to make the polenta ahead of time, allow it to cool, and then assemble quickly when you are ready to serve it. Read more about this recipe at Cook & Eat.

Apple-Walnut Chicken Salad

Whipping chicken in a stand mixer is a good, quick alternative to chopping it, and leads to chicken salad with just the right shredded texture. Read more about this recipe at hogwash.

Basic Couscous

A simple couscous is a blank canvas, waiting to be painted with spices, herbs, fruits - you name it. Try it with raisins and cinnamon, or chile pepper and sauteed green peppers. It's up to you.

Roasted Waxy Potatoes

This may be our favorite way to cook potatoes. High heat makes them crisp and golden on the outside and pillowy on the inside. Toss them with butter or melted duck fat instead of olive oil for more indulgence. To brighten them up at the end, drizzle them with a little Champagne vinegar.

Grilled Yogurt-Mint Chicken

The combination of yogurt and mint creates a refereshing and creamy marinade. Try this summery chicken dish with one of the great sides or desserts from our "goes with" menu to the left for a perfect warm-weather meal.

Broiled Chicken Breasts With Mustard Parsley Crust

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Broiled Thai Shrimp

Broiling is an often overlooked, easy way to quickly cook shrimp. The full range of Thai tastes and flavors in this dish really stand up to the brininess of the shrimp without overwhelming their pleasantly marine bite.

Sweet And Sour Udon Noodles With Basil

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Cornmeal-Crusted Tilapia Tacos with Spicy Avocado Cream

Here’s a homemade version of Shake’n’Bake, or Shake’n’Fry, really. This dinner comes together surprisingly quickly – the sauce is just a few ingredients whirled in the food processor. For more on this recipe, visit hogwash.

Minced Chicken And Pork Rolls

These Taiwanese Ji Juan are not exactly Lor Bak (Malaysian five-spice pork rolls), but the principle is basically the same -- protein (meat) wrapped with bean curd skin and deep-fried to perfection. Read more about this recipe at Rasa Malaysia.

Panko-Crusted Soft Shell Crab With Ginger Ponzu Sauce

Panko, Japanese bread crumbs, are the roughly shaped bread crumbs used to create light, airy, and extra-crunchy coating on fried foods, especially on these soft shell crabs. Read more about this recipe at Rasa Malaysia.

Seared Sea Scallops With Mango-Melon Salsa

If you don't care for spice, use a pinch of smoked paprika instead. Make sure you use fresh mint leaves, the dried flakes won't do. You can substitute with fresh basil, parsley or cilantro. Read more about this recipe at Steamy Kitchen.