Miso-honey chicken, lemony shrimp and beans and nutty mattar paneer.
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 dearemily@nytimes.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.
1. Miso-Honey Chicken and Asparagus
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.
2. Sheet-Pan Salmon and Broccoli With Sesame and Ginger
Everyone needs a great salmon recipe like this one from Lidey Heuck. It’s healthy, delicious and on the table in a half-hour flat.
3. Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)
If you like, you can swap in firm tofu for paneer in this exceptional recipe from Zainab Shah, a streamlined take on a classic dish. In the words of one of the commenters: “A winner!”
4. Lemony Shrimp and Bean Stew
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.
5. Orecchiette With Corn, Jalapeño, Feta and Basil
This dish from Colu Henry is not on the 100 list, but that’s only because it’s most vibrant with sweet summer corn, which won’t be with us much longer. I bought great corn over the weekend and this is how I’ll be using it. You still have time!
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