The simple salmon and radish salad comes from Danny Grant of Maple & Ash in Chicago and Scottsdale.
At Brooklyn's all-day restaurant Gertie, the secret to the mushroom melt is fancy cheese and "salt and vinegar" mushrooms.
Coi's Erik Anderson keeps his tuna melt similar to the diner version he ate as a kid, but with a few simple upgrades.
Naz Deravian of Bottom of the Pot shows us how to make a classic Persian street food that we promise you can master in minutes.
That's probably faster than your average delivery order anyway.
The perfect late-night cheesy toast, from Nick Padilla of Greenpoint's the Palace, is less than 30 minutes away.
Chef Stephanie Prida shows us one of the building blocks of her dessert menus at at NYC's The Grill, The Pool, and The Lobster Club.
As long as you brine the meat the night before, this fried chicken comes together quickly and easily.
Santina's Ashley Eddie shows us that the classic weeknight dinner is easier than you think.