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Frankly, the idea of a 15-minute chili or cassoulet sounds more like a gimmick than good food. Better to use the time to prepare delicious San Diego Fish Tacos and make the cassoulet on a Sunday afternoon, when it can simmer long and slow. But a Tuesday-night dinner of mustard-sparked turkey cutlets served with creamy garlic mashed potatoes, or lamb chops smothered in orzo with olives and rosemary, sounds promising. Chances are high that they'll taste as good as they look in the handsome color photos. --Dana Jacobi