Letter from the Editor: The Best of Weeknight Cooking
How our chefs and editors think about dinner
A few days ago, I was discussing the underrated appeal of late summer with some colleagues over lunch. Because the school year started in September where I grew up in the U.S., I always (incorrectly) associated the month with the start of the fall season—with apple picking and pumpkins, crisp days and light jackets. But, as it turns out, what makes September particularly great is in fact that it’s still summer, and we can reap the rewards of late season fruit and veg as we grow giddy over the arrival of fall comfort foods.
After a long, hot summer where many of us traded in time-intensive cooking projects for light, no-cook meals and the grill, we’re ready to get back at it—and the most natural place to start is with weeknight dinner.
In celebration of that transition and in anticipation of the launch of our very first cookbook in March 2021 (English edition), we’re dedicating the month of September to infusing new life into our dinner routines (the theme of Anyone Can Cook) and sharing sneak peeks into it (pre-order it here!). With tips and fresh meal planning ideas from our chefs and editors all month long, plus new recipes and approaches to what dinner can look like at home in under 60 minutes, we’re excited to get back into the kitchen with you this month.
A sneak peak of what’s to come
From weekly dinner plans that satisfy different needs and meals that come together in less than 20 minutes to watching our chef Christian make his version of one-pot pasta, the ideas we’ll publish this month will serve you long into the future. Of course, with fall produce coming around the bend, we’ll also share new recipes for pumpkin, apples, mushrooms and much more.
Recipes to get you started
In need of dinner inspiration for tonight? Try your hand at one of the weeknight-approved recipes below.
Published on September 1, 2020