breakfast to dinner, the recipes in 30-Minute Meals were sourced from our community and vetted by our editorial team.

Still not sure if it’s for you? We asked 5 of our food editors to share their favorite recipes from the cookbook so you can get a sense of what’s in store.

1. Naan Margherita Pizzas with Prosciutto

This naan bread pizza recipe is one of my favorite Friday night dishes. This pizza is quick, simple, and delicious. Instead of making the pizza dough from scratch, I decided to use naan bread for the pizza base. Using naan bread saves time and is also great for portion control. The only difference between this recipe and most pizza recipes is that it doesn’t include tomato sauce on the base. I don’t like the sogginess that comes from the sauce but feel free to try it with the sauce, as it will still yield good results.

• 2 naan breads

• 2 teaspoons olive oil, or as needed

• 1 green onion, sliced

• 1 clove garlic, finely chopped

• 8 slices mozzarella cheese

• 1 large roma tomato, thinly sliced

• salt and ground black pepper to taste

• 1 slice prosciutto, sliced

• 6 leaves fresh basil, roughly chopped

• 2 tablespoons grated Parmesan cheese

• Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  2. Place naan breads on the prepared baking sheet; brush each with olive oil. Sprinkle green onion and garlic over each naan. Arrange 4 slices mozzarella cheese onto each naan; top with tomato slices. Season tomatoes with salt and pepper. Top tomato layers with prosciutto, basil, and Parmesan cheese.

  3. Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on the oven’s broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.

  4. 2.Easy After-Work Chicken Française

  • 2 cups all-purpose flour

  • salt and ground black pepper to taste

  • 2 large eggs, beaten

  • 1 pound thin-sliced chicken breast cutlets

  • 2 tablespoons vegetable oil, or as needed

  • ½ cup butter

  • 2 cups chicken broth

  • ¼ cup lemon juice

  • 2 tablespoons all-purpose flour

  • 4 sprigs fresh parsley

  • Directions

  6. 1.Whisk 2 cups flour, salt, and pepper together in a shallow bowl. Whisk eggs in another shallow bowl.

  7. 2.Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl.

  8. 3.Heat oil in a large skillet over medium heat. Pan-fry chicken until golden brown, 2 1/2 to 3 1/2 minutes per side; transfer to a plate.

  9. 4.Melt butter in the same skillet over medium-low heat. Whisk in 2 tablespoons flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk chicken broth and lemon juice into flour mixture, and bring to a simmer. Cook and stir until thick and smooth, about 10 minutes.

  10. 5.Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, 10 to 15 minutes.

  11. 6.Garnish with parsley and serve with lemon wedges.

  12. 3.Chef John’s Salmon

  13. I love the combination of tarragon and Italian parsley, but I’ve used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.

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  15. Ingredients

      • 2 (8 ounce) center-cut salmon fillets, with skin

      • ¼ teaspoon kosher salt

      • 1 teaspoon vegetable oil

      • 1 clove garlic, sliced

      • 1 tablespoon chopped fresh tarragon

      • 1 tablespoon chopped fresh flat-leaf parsley

      • 3 tablespoons mayonnaise

      • 1 teaspoon Dijon mustard

      • 1 teaspoon fresh lemon juice

      • 1 pinch cayenne pepper

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      Directions

      1. step1.  Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.

      2. step2.  Preheat oven’s broiler on high and set the oven rack about 8 inches from the heat source.

      3. step3.  Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.

      4. step4.  Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.

      5. step5. Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.

      6.  step6.   Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).

      7. step7.  Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.