September to me has always been defined by back-to-school, even in the years when I wasn’t in school and didn’t yet have school-age kids of my own. It’s a vibe, the split step between summer and fall, and while there’s a crackle of energy to it, it’s also a lot to handle.
I had this in mind when I wrote what I started calling the “Weeknight 100” — a list of 100 dinner ideas for the months ahead, as the breeziness of summer fades and fall picks up speed. Many of the recipes take less than 30 minutes; all take less than an hour to cook.
The list is now here! I hope it points you toward new dishes to love and make over and over again.
Suggestions? Feedback? Email me anytime at email@example.com. And there are thousands more dinner recipes for you on New York Times Cooking (along with breakfast, lunch, desserts, snacks, you name it). Subscribe today for full access, or give a subscription as a gift to someone who’d appreciate extra help or inspiration in the kitchen.
Yossy Arefi’s excellent recipe combines a fast-cooking protein (boneless chicken thighs) with flavorful fridge and pantry staples (honey, miso, soy sauce) for a very good dinner.
This easy and elegant five-star recipe comes from Sue Li. Skip the leeks and use a diced onion instead, for easier prep. Serving it with pasta is always a good idea.