Creating dozens of recipes per month, WD's test kitchen has quick, delicious (and budget-friendly) cooking down pat. Learn the smart tricks they swear by to make over your mealtime prep. You'll thank us later!
1. To quickly boil water for pasta, fill the pot part way and bring to a boil while using a teakettle or electric kettle to boil more water. Then add the boiling water from the kettle to the pot.
2. At the start of the week, cook a triple batch of pasta and run under cold water to cool; refrigerate. Just before serving, dip the cooked pasta in boiling water until heated through.
3. Cook rice according to package directions, then spread on a baking sheet to cool. Freeze in resealable plastic bags. To reheat, transfer to a bowl and microwave until hot.
4. Refrigerate a big salad with hardy veggies (romaine, carrots, celery). Each night, portion out what you'll eat and add dressing and other ingredients (tomatoes, cucumbers, peppers).
5. When a recipe calls for room-temperature butter but yours is rock-hard, don't risk melting it in the microwave. Grate the butter on a box grater and it will soften in minutes.
6. Save time by using jarred salsa as the base for sauces. It already contains tomatoes, onions, peppers and loads of flavor—with no effort!
7. With their short cooking time and hearty, family-friendly fillings such as potato, onion or cheese, pierogies are an ideal freezer staple.
8. Shredded hash brown potatoes are a faster alternative to regular potatoes, with crisp and delicious results.
9. Use pie crust to transform wet or dry fillings into hand pies, rolls or pot pies. It's the perfect way to reinvent leftovers!
10. For a quick flavor boost to rice (or peas or corn), pulse 2 cups fresh flat-leaf parsley in a food processor with 1 Tsp lemon zest, 2 Tbsp olive oil and ¼ Tsp each salt and pepper until finely chopped. Fluff the rice with a fork and fold in the parsley mixture.
11. Serve up slices of chicken breasts in minutes! Cut in half horizontally, season with salt and pepper and sauté in olive oil over medium heat, until cooked through, 2 to 3 minutes per side. The same trick can be used for shrimp or sausage.
13. Creamy corn (or beans or tomatoes) can be served in less than 5 minutes! Heat 2 Tbsp olive oil, 2 cloves garlic and 1 jalapeño (both finely chopped) in a large skillet over medium heat for 2 minutes. Add a 16-oz kg frozen corn (thawed) and 2 scallions (thinly sliced) and cook until heated through, about 3 minutes. Stir in ½ cup sour cream and cook for 1 minute. Add 3 cups spinach (roughly chopped), season with ½ Tsp salt and ¼ Tsp pepper and cook, stirring occasionally, until just wilted, about 2 minutes.
14. Cooking sausage, pork or salmon in a time crunch? Just grill pan or skillet to medium-high heat. Coat 8 small sausage links (or food of choice) with olive oil and cook, covered, turning occasionally, until just cooked through, 10 to 12 minutes.
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