After last week’s newsletter about soup, which generally takes longer to cook, I thought this week I’d focus exclusively on dishes that you can make in less than 30 minutes — and, in one case, less than 15. These are the recipes I need most right now, in the craziness of high fall and its many commitments. (I also want to put in a plug for scrambled eggs, which is what we had for dinner at my house on Tuesday when we were too tired to cook anything else. This Kenji López-Alt recipe has revolutionized our eggs.)
So, let’s get to the recipes already. Send me requests, feedback, musings and schemes at dearemily@nytimes.com. I read every note. If you like what we do, please consider becoming a New York Times Cooking subscriber. And thanks so much to everyone who came to The New York Times Food Festival last Saturday. It was a phenomenal day.
2. Easy Kung Pao Chicken
Genevieve Ko wrote about this recipe, from her childhood neighbors Pearl and Grace Han, in a fantastic column about kung pao that dances with the many ways the dish can be made. This streamlined version is fast and efficient, sweet and spicy, tangy and delicious.
3. Sheet-Pan Shrimp With Tomatoes, Feta and Oregano
Oh, this? It’s just a vintage Mark Bittman recipe that’s ready in 10 minutes. You toss the shrimp with garlic, oregano and pepper, then broil and serve with tomatoes and feta. I’d make it with halved cherry tomatoes and broil those along with the shrimp.
4. Korean Barbecue-Style Meatballs
If you’re a longtime reader of Five Weeknight Dishes, you may faintly recall that I’m really into meatballs, which are easy to make, fun to eat and freeze like a dream. This Kay Chun recipe, which marries the caramelized flavors of Korean barbecue with a basic beef meatball, can be ready in 20 minutes. I’d triple this recipe (this is true, not hyperbole) to have leftovers.
5. Cheesy White Bean-Tomato Bake
A remarkable number of people in my life have made a point of telling me how much they love this recipe. (It’s especially popular with parents of young kids.) This is an Ali Slagle production, a New York Times Cooking classic and one of the tastiest things you can do with a can of beans.
