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A 30-minute pasta that hits every noteEvery fall arrives with that familiar urgency — suddenly we have to make real meals again, our salad days on hold until next June. Now is when even the most experienced home cooks may find themselves staring into the fridge at 6 p.m. on a Tuesday, trying to recall last year’s weeknight rotation, ready for fresh inspiration. Fall’s challenge is to find that sweet spot where delicious and doable meet, especially as the weeks pick up steam and there’s no time to dither. Our latest Weeknight 100 collection is up to that challenge. Curated by our editor in chief Emily Weinstein (whose terrific newsletter, Five Weeknight Dishes, is a midweek lifeline), these 100 recipes represent the best of fast, foolproof and family-friendly cooking. To give you just a taste, this recipe for pasta with spicy sausage, tomatoes, rosemary and olives perfectly balances the salty intensity of olives, protein brawn of sausage and freshness of tomatoes, all in 30 minutes. And we have 99 more dinner ideas where that came from. Featured Recipe Pasta With Spicy Sausage, Tomatoes, Rosemary and OlivesMore food for thoughtCashew butter chicken korma: Zainab Shah has cracked the code on weeknight curry with this brilliant shortcut to the South Asian classic. Many traditional kormas get their signature creaminess from laboriously grinding cashews, but Zainab swaps in ready-made cashew butter. The result is a luxuriously smooth, utterly comforting curry that comes together in about 30 minutes. Feel free to toss in any quick-cooking vegetables you have in the fridge, and serve it over rice or alongside warm naan. Honey-habanero pork chops with carrots: Ali Slagle’s sweet-heat skillet dinner evokes the bright flavors of the Yucatán. After a brief simmer, the combination of honey, habanero and lime mellows into a glaze at once floral, fruity and fiery. Charring the chiles alongside the pork adds a subtle smokiness that enhances the whole dish. Serve it over creamy grits or mashed potatoes to catch every drop of that glossy sauce. Baked cod: Sometimes the simplest thing is what we need the most, and Lidey Heuck’s straightforward approach to cod delivers maximum flavor with minimal fuss. Fresh herbs, garlic and scallions are enough to transform this mild fish into an extraordinary dish, while lemon juice mingles with olive oil to create a bright pan sauce as it bakes. Roasted vegetable burritos: Kay Chun’s substantial wraps showcase how satisfying vegetables can be. Mushrooms and sweet potatoes form the hearty foundation, while roasted poblanos contribute smoky depth and gentle heat. (Swap in green bell peppers if you prefer things mild.) The combination of avocado, sour cream, crisp lettuce and fresh pico de gallo creates the ideal balance of richness and tang. Applesauce coffee cake: Your favorite applesauce, whether store-bought or homemade, will live its best life in Yossy Arefi’s lovely applesauce cake, cozied up under a generous layer of spice-scented crumble. The topping is crunchiest the day it’s baked, but the cake stays soft and delicious for days when stored in an airtight container at room temperature. That’s all for now, except to mention that if you need any technical help, the brilliant people at cookingcare@nytimes.com are there for you. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Monday. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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