Good Advice: Quick Dinners for the Nights You Need Them Most
Here’s what food pros make when they’re out of time and energy.
It was a long day. It’s been a long week. And you don’t know what to make for dinner. Take a deep breath and just let this edition of Good Advice take the wheel.
Below, 16 cookbook authors share their favorite quick dinners: the meals they rely on when time is short and energy is flagging.
Most of these dishes are so simple and flexible that you don’t need a recipe, though you will find a few full recipes as well. Jump around the list, or just work your way down, and you’ve got a couple of weeks of easy weeknight dinners taken care of.
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1. Lavash pizzas
“When I am in the throes of hanger and need a meal as soon as possible, I make lavash pizzas. Trader Joe’s has a really great lavash that I keep on hand in the fridge. I cover it with a layer of something saucy—jarred marinara, pesto, leftover paneer tikka masala—and top it with shredded mozzarella. If I feel like toppings I reach for something quick that requires no prep, like a handful of olives or some pickled jalapeño. If I went with plain cheese and just a tomato sauce, I usually turn it into a cheater manoushe and cover it with za’atar and a drizzle of olive oil after pulling it out of the oven.”
—Khushbu Shah, author of Amrikan: 125 Recipes from the Indian American Diaspora
2. Kitchen-sink couscous bowl
“Moroccan couscous takes literally *5 minutes* to make. In a small saucepan, toast one cup of couscous and a teaspoon of kosher salt in a bit of olive oil. Pour in one cup of boiling water. Cover, remove from heat, and let steam for five minutes. Fluff and you’re ready to go. While it steams, I’ll chop up nuts, cheese, any veg (cooked or raw) I have in the fridge, and herbs.
My fave combo is feta, almond, parsley, roasted bell pepper, red wine vinegar, and olive oil. But herbs can be parsley, cilantro, or dill; cheese can be crumbled feta, shaved parm, or chopped cheddar or gruyere. Toss it all together with a little oil, vinegar, salt and pepper; then top with avocado and a fried or boiled egg. It’s simple, quick, and hits all the spots.”
—Polina Chesnakova, author of Chesnok: Recipes from Eastern Europe, the Caucasus, and Central Asia
3. Barbecue chicken quesadillas
“We do a lot of meal prep at home, and barbecue chicken quesadillas always satisfy me, my wife, and my seven-year-old daughter. We always seem to have cooked chicken, various barbecue sauces, salsa, corn and flour tortillas, and shredded cheddar cheese around the house. How meaty or cheesy you make your quesadilla may depend on how hungry you are, but the non-negotiables are barbecue sauce inside the quesadilla and salsa or hot sauce for dipping. It comes together in less than ten minutes; it’s what I go to when I’m low on energy or time at home.”
—Evan LeRoy, author (with Paula Forbes) of New School Barbecue: Recipes for Next-Level Smoking and Grilling from Austin’s Leroy and Lewis
4. Broiled miso-butter salmon
“My low-energy, no-time meal is miso-butter sheet pan salmon with mushrooms and broccolini. I mix up a quick miso butter with softened butter, miso paste, lemon zest, and garlic powder, then slather it over salmon fillets. On the same pan, I toss mushrooms and broccolini with olive oil, toasted sesame oil, garlic powder, salt and pepper, then let the broiler work its magic. The salmon broils for about 8 minutes, and my favorite trick is to turn the oven off and let it sit inside for another 3 to 5 minutes so it finishes cooking gently and perfectly. It’s fast, nourishing, savory, bright, and feels like a real dinner with very little effort.
—Erin O'Brien, author of Dig In! Over 100 Easy, Delicious, and Stress-Free Recipes to Make on Repeat
5. Tinned fish tostadas
“For something quick, comforting, and full of flavor, I’ll make a simple tuna or sardine mix with finely chopped onion, cilantro, chile, and whatever I have on hand—maybe corn, peas, or shaved carrots. I add a little mayo depending on the texture I want, fresh lime, and salt, then taste as I go. You can eat it on a tostada, with saltines, or even just with chips.”
—Reyna and Maritza Vazquez, authors of Veracruz All Natural: Fresh Mexican Recipes from Our American Home
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6. A dressed-up egg
“One of my favorite things to make when I’m low on time or energy is a poached egg set on top of a dollop of Greek yogurt. (If poaching intimidates you, you can fry or soft-boil your egg instead.) I add some fresh chopped herbs like mint, tarragon, or parsley to a skillet of melted butter and stir until they’re aromatic and crisped up a bit, then pour the herb butter over the egg, and add a drizzle of honey, then season with salt and pepper. It’s so easy, and I always have the ingredients on hand. It’s also versatile. You can use whatever kind of herbs you like; a combination of a few different types is my favorite. I love the play between the cold tanginess of the yogurt, warm earthy herbs, richness of the butter and the sweetness of the honey. The runny egg yolk ties it all together. Add some toast or toast sticks for dipping!”
—Lisa Steele, author of In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients
7. Simple chilled tofu with toppings
“I love eating a quick dish of hiyayakko, especially in the summertime. It’s a summer staple in Japan and one of the simplest dishes you will ever make. It is basically a chilled block of tofu with soy sauce, topped with katsuobushi (shaved bonito flakes), sliced scallions, and grated ginger. No cooking required, ready in two minutes. Bonito flakes and soy sauce bring the umami, while ginger and scallions add a bright, fresh kick. But honestly, you can top it with anything: kimchi, chili crisp, sliced cucumber, nuts... I recently tried it with halved cherry tomatoes, pesto, and olive oil, and it was so good.”
—Rie McClenny, author of Make It Japanese: Simple Recipes for Everyone
8. Tuna-kimchi melt
“If I’m running short on time to make dinner, my favorite option is a tuna-kimchi melt. Adding a bunch of cabbage kimchi to a classic tuna salad gives the whole sandwich a wonderful zingy flavor and adds a vegetable component and healthy probiotics that help round out the meal without requiring extra work. Plus, I always have all the components on hand, so I can throw it together even if I haven’t had time to plan ahead or get to the market. (I wrote up an elaborate version, with avocado and cherry tomatoes, here, but it’s just as delicious without the extra toppings.) Everyone in the family can add as much or as little kimchi as they like, but I think the kimchi flavor really makes the dish, so I tend to go half tuna, half kimchi, and I add a tiny touch of sesame oil to the mayonnaise, to round out the flavor.”
—Georgia Freedman, author of Snacking Dinners: 50+ Recipes for Low-Lift, High-Reward Dinners That Delight
9. Skillet white beans with tomatoes
“One of my favorite low-energy meals is the white bean recipe below. It’s cozy, savory, and fragrant, with the sweetness of the tomatoes, the richness of the olive oil, and that herby depth from the rosemary. It feels like something you’d slowly cook, but it comes together in under 30 minutes. What makes it so fast is that it’s built almost entirely from ingredients you can keep on hand and just throw together without much prep.”
—Kylie Sakaida, author of So Easy So Good: Delicious Recipes and Expert Tips for Balanced Eating
White Beans with Tomatoes & Rosemary
Excerpted from So Easy So Good. Copyright © 2025, Kylie Sakaida. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
This dish clocks in at half an hour, but you wouldn’t be able to tell from how rich the flavors are. Skip the cheese if you’re vegan, and splurge on the best balsamic you can find (and afford!). You’ll only need a drizzle! Feel free to add chopped kale for more vitamin C and K and serve with warm bread on the side.
Serves 4
¼ cup extra-virgin olive oil, plus more for drizzling
1 small red onion, halved and thinly sliced
2 pints cherry or grape tomatoes
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
3 cloves garlic, minced
½ teaspoon kosher salt, plus more to taste
¼ teaspoon red pepper flakes, plus more (optional) for garnish
2 (15-ounce) cans unsalted white beans, drained and rinsed
Freshly ground black pepper
Balsamic vinegar, for drizzling
Grated Parmesan cheese (optional), for garnish
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and golden brown, 5 to 7 minutes. Reduce the heat to medium if the onion begins to brown too quickly.
If you haven’t already done so, reduce the heat to medium and add the tomatoes, rosemary, garlic, salt, and pepper flakes and cook, stirring occasionally, until the tomatoes wrinkle and soften, about 7 minutes.
Add the white beans and 1 cup water and stir until evenly combined. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and continue to simmer until the sauce thickens, 8 to 10 minutes. Taste and add more salt if needed and a few twists of black pepper.
To serve, divide evenly among 4 bowls. Garnish with a drizzle of balsamic vinegar and olive oil. If desired, sprinkle with some Parmesan and a pinch of red pepper flakes.
10. Pantry pastina
“I take whatever small pasta is left in my pantry and cook it in broth with a lot of herbs. If I don’t have any broth, I cook down whatever vegetables are wilting in the back of my fridge until soft, blend until very smooth, pass through a chinois, and use that as my broth. A hefty shaving of parmesan at the end. I almost always have bread in the freezer, so I toast a slice with butter on the side. Really, all it takes is turning the stove on, and it’s one of the most comforting meals I make when I have nothing on hand.”
—Melanie Masarin, author of Riviera: Recipes from the Coast of France and Italy
11. Sardines (or salmon) and peas on rice
“So this is truly TRULY what I make when I’m over it—it’s so amazingly simple and tasty (without spending much money) and I actually look forward to it. I lean on the pantry and freezer here—atop a mound of steamed rice, I add defrosted peas (I always have them in my freezer), an entire tin of sardines (trust me—they are so delicious and incredibly nutrient-dense), and a jammy egg. Then I dress it with sesame oil, chili crisp, Kewpie mayo, furikake, and a crushed sheet of nori.
To upgrade things a tad, I’ll sometimes swap out the sardines and instead use a frozen salmon fillet. I buy them by the family pack—they defrost very easily and I’ll often microwave the until just cooked—you can of course prepare the fillet any way you like. It’s deeply satisfying one-bowl meal.”
—Peter Som, author of Family Style: Elegant Everyday Recipes Inspired by Home and Heritage
12. Peanut-ginger tofu and vegetables
“When I’m low on time and need something simple, I love to make a tofu and vegetable stir fry with tamari, toasted sesame oil, and fresh ginger. It works with pretty much any vegetables, and it keeps well for leftovers so you have lunch the next day. I chop all my veggies, then throw them in the pan with some tamari and avocado oil. If you’re using tofu or tempeh, I like to brown it in a little avocado oil first. Add a spoonful of peanut butter straight into the pan in the middle of the veggies, cover to let it soften and then stir to create a quick peanut ginger sauce. This is a great way to use up all the veggies in your fridge.”
—Sabrina Rudin, author of Healthy with a Side of Happy: 100 Plant-Based Recipes to Feed Your Family
13. Chicken kebabs from the freezer
“I always keep a stash of pre-spiced and pre-shaped chicken kebabs in the freezer, made ahead. These are perfect for simple dinners when I’m low on time or too tired to cook from scratch. From frozen, they go straight into a pan or oven, then can be stuffed into flatbreads with yogurt and salad, made into quick burgers, or over rice with some sauce. If I’ve got a few extra minutes, I’ll let them defrost for 30 minutes and smash them onto tortillas and fry or bake for crispy spiced tacos. The heavy lifting is already done, so it’s fast, flexible and never boring. The full recipe for the kebabs is below.”
—Kausar Raja, author of Spice Tonight: Easy Meals with a South Asian Twist
Spicy Chicken Burgers
Serves 5–6
Excerpted from Spice Tonight by Kausar Raja, which publishes on June 30th, 2026 by Interlink Publishing.
These spicy chicken burgers are perfect for a quick weeknight meal, offering all the flavor of a chicken kebab with the satisfaction of homemade burgers. They’re a guaranteed crowd-pleaser!
Tip: You can freeze the patties after shaping by arranging them in a single layer on parchment paper. I like to defrost for at least 30 minutes before cooking from step 4; you can also cook from frozen, they may just take a little longer.
For the patties:
1 red or white onion, roughly chopped
2 green chiles
1 in (2.5 cm) fresh ginger, peeled
3 garlic cloves, peeled
¾ oz (20 g) fresh cilantro
1 lb 2 oz (500 g) ground chicken
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp paprika
½ tsp red chile powder
½ tsp red chile flakes
1 tsp salt, or to taste
2 tbsp breadcrumbs
neutral oil, for frying
For the cilantro chile sauce:
generous 1 cup (250 g) mayonnaise or sour cream
1 garlic clove, peeled
1½ oz (40 g) fresh cilantro
1 green chile
1 tsp cumin (seeds or ground)
juice of ½ lemon
salt and pepper, to taste
To serve:
5–6 burger buns
shredded lettuce
thinly sliced red onion
pickles or jalapeños (optional)
chutney
fries
In a food processor, blend the onion, green chiles, ginger, garlic and cilantro until finely chopped.
Transfer the mixture to a bowl and add the ground chicken, spices, salt and breadcrumbs. Mix thoroughly with your hands until well combined. Cover and marinate in the fridge for at least 1 hour or overnight.
Shape the mixture into round patties, about 1 in (2.5 cm) thick, making them slightly larger than your buns, as they will shrink a little during cooking.
Heat a little oil in a frying pan over low-medium heat. Cook the patties for 3–4 minutes on each side until slightly charred. Alternatively, air-fry at 350°F (180°C) for 10–12 minutes, flipping halfway, until cooked through.
For the sauce, blend together all the ingredients until smooth using an immersion blender or food processor.
Split and toast the buns in a hot, dry pan until golden.
Spread some sauce onto each bottom bun, then layer with lettuce, a chicken patty, another drizzle of sauce and red onion. Add pickles or jalapeños for extra flavor if desired. Enjoy immediately with chutney and a side of fries.
14. Egg noodle stir fry
“When I’m running on fumes, this is my 15-minute lifesaver. I grab whatever frozen stir-fry veggie blend I have in the freezer and sauté it up, then toss in cooked egg noodles (or whatever noodles or pasta you find in the pantry), a generous splash of tamari, a spoonful of sambal oelek for heat, and salt and pepper. That’s it. If I happen to have chicken or shrimp on hand, in it goes—but it’s just as satisfying without.”
—Alex Snodgrass, author of Everyday Eats: 100 Simple and Healthy Recipes for Real Life and Dinner Tonight
15. Pasta frittata
“This is my favorite ‘long day dinner’ because it’s built from something you already have: leftover spaghetti. And who are we kidding, there’s always leftover spaghetti! In less than 10 minutes, you get something warm, comforting, and super satisfying for the little effort required. It’s also nicely balanced — spaghetti for carbs, eggs for protein, peas as a veggie, and bacon for flavor. It’s a smart, fast way to turn odds and ends into a real meal, with room to toss whatever else you might need to get rid of!”
—Meredith Dawson, author of Party for One: Perfectly Portioned Recipes Just for You
16. Smoked fish spread + bread and crudités
“When I’m looking for something quick to eat, I turn to my tinned smoked sardine spread recipe (below). Tinned fish are a staple in my pantry, and the smoked versions really brighten up when stirred with skyr or Greek yogurt, a bit of mustard, and lemon juice. The spread turns into a satisfying meal with the addition of some tasty bread and raw vegetables for dipping. Other canned smoked fish (including sprats, trout, tuna, or salmon) work just as well in this recipe, too, making it a versatile way to get dinner on the table with minimal effort.”
—Nichole Accettola, author of Scandinavian Everyday: Vibrant, Simple Meals from Northern Europe
Tinned Smoked Sardine Spread
Reprinted with permission from Scandinavian Everyday, copyright © 2026 by Nichole Accettola. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
Whenever I’m scrounging in the kitchen for something quick to eat, I’m always happy to come across my stack of tinned fish. Here, smoked sardines are pulsed into a smooth, spreadable dip that can be served as an appetizer or as part of a “seacuterie” snack board with rye bread, sliced radishes, cucumber, and chives. If you don’t like or have smoked sardines, smoked mackerel or kippers work just as well for a slightly different take.
Makes ¾ cup
5¼ ounces (150 g) boneless, skinless wild smoked sardine fillets (I’m particularly fond of the brands Fishwife and Bar Harbor)
2 tablespoons plain skyr or Greek yogurt
2 teaspoons fresh lemon juice
½ teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
For serving:
Thinly sliced rye bread or rye crackers
1 small bunch of radishes, trimmed and thinly sliced
1 small cucumber, thinly sliced
1 bunch of chives, chopped
Place the sardines in an immersion blender container. Add the yogurt, lemon juice, and mustard, and season with a pinch of salt and a little pepper. Using an immersion blender, blend the mixture, stopping briefly to scrape down the container once, until the consistency is smooth and creamy. If it is too thick, add water 1 teaspoon at a time to achieve the texture you desire. (If you don’t have an immersion blender, you can use a bowl with a whisk or a food processor.)
Spread the dip into a serving dish and chill for at least 30 minutes. Serve spread with sliced rye bread, radish, cucumber, and lots of chives.
So many great ideas here! My tired self thanks you
I happened to have some ground chicken waiting to be used, and I made the Spicy Chicken Burgers a couple of nights ago. They were great! We had them as burgers the first night, then used the leftovers in bowls over rice with some romaine and diced tomatoes. I'll be waiting for "Spice Tonight" to be released!