Dunzo dinnersHi, everyone! Margaux here, stepping in for Emily today. If you’re a parent, you’re likely knee-deep in Maycember. It’s that time of year when every activity you signed up for in September culminates in a swirling beehive of tournaments, recitals and ceremonies, resulting in a month that could go toe-to-toe with December in terms of navigating logistics. It’s exciting! It’s joyful! It’s also a lot. Add to this the fact that you — and all of your people — still have to eat. How does one do it? I asked a handful of food writers about what they cook for their families during their busiest times. They came back with seven delicious, battle-tested recipes, all of which can be airplaning toward your mouth in 20 minutes or less. I really think you’re going to love ’em. And speaking of events worth adding to your calendar: We invite you to come celebrate the release of our 2026 list of the 100 Best Restaurants in New York City at the Times Center on Monday, May 18, at 6:30 p.m. This free live event will feature The Times’s Melissa Clark and Nikita Richardson interviewing top chefs on the list, and behind-the-scenes details from Ligaya Mishan, our chief critic who chose the restaurants for this year’s list. The program will be followed by cocktails, snacks and mingling with guests and chefs. RSVP for the event and find more information here.
1. Halloumi and Sweet Potato TacosReady in 20 minutes Brett Anderson came up with this savory-sweet-soft-squeaky sheet-pan recipe when his oldest son was a pescatarian. His son eats meat now, but this recipe is still a household favorite. Serve the tacos with coleslaw for crunch and store-bought salsa verde for tang.
2. Chicken and Kale Hatch Chile BowlReady in 20 minutes A single unassuming can of green chiles does the power lifting in this wholesome one-pan dinner from Brigid Ransome Washington. Sear boneless chicken thighs, deglaze the pan with the chiles (and their juices), and then pour those schmaltzy chiles over a bowl of chopped kale and top that with the chicken. The quick pan sauce tenderizes the kale just enough so that it’s easy to eat, but still has a little bite. Brigid’s daughter likes the dish with shrimp, and you can also make it with tofu.
3. Cream Cheese RamenReady in 9 minutes Kevin Pang turns to this 9-minute(!) recipe “when hunger strikes at an inconvenient hour and the only remedy is a bowl of noodles.” Boil a packet of ramen noodles (ditch the seasoning), toss the drained noodles with a couple of tablespoons of cream cheese (Boursin or Laughing Cow work, too), and then eat your creamy, sustaining noodles on their own or top them with anything that strikes your fancy — like canned tuna and crushed potato chips.
4. Cheeseburger SlidersReady in 20 minutes Cute little burgers for cute little people. That’s what Gabriel H. Sanchez likes to make for his crew on especially busy days. He fries up the burgers in a big 12-inch skillet, and then lets the kids dress them as they wish, with cheese and ketchup, while he and his wife top theirs with a tangle of caramelized onions.
5. Creamy Cabbage PastinaReady in 20 minutes Samantha Seneviratne’s 8-year-old is suspicious of all vegetables, but she found a clever way to work some greens into his diet: When simmered with creamy, carby pastina, shredded cabbage becomes “meltingly tender” and adds a touch of sweetness that plays nicely with the Parmesan and butter. 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. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest. Previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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