Do you ever hit 6 p.m. on a chilly fall weeknight and wonder, “What on earth can I get on the table in under 30 minutes?”This episode is designed for anyone who wants fast, comforting dinners without resorting to takeout or sacrificing flavor. By the end of this episode, you’ll discover:Quick and easy recipes that rely on pantry and fridge staplesTwo sheet-pan dinners that make the most of seasonal fall produceA classic soup, hearty enough to be a complete meal, that is loaded with vegetables Press play now and walk away with fresh ideas (and a few shortcuts) for dinner!***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A high-quality natural finishing sea salt can transform just about any dish, and La Baleine’s sister brand Le Saunier de Camargue Fleur de Sel with organic Espelette Chili takes it a step further.With its fruity, peppery aroma, the Espelette pepper offers a mild chili flavor and a hint of sweetness that makes it ideal for that finishing touch on your next omelet, gazpacho, or sautéd potatoes.👉 Grab a jar here on Amazon, or at your local Whole Foods Market, and bring the flavors of Provence straight to your kitchen. Use code LESAUNIERH15 for $2 off your order! ***Links:Sesame seared ahi tuna steak from Katie’s Cucina, with coconut rice from Love & LemonsSheet pan maple-miso salmon and green beans by Colu Henry for NYT Cooking (unlocked)Sheet pan meatballs with burst tomatoes and garlic bread by Kendra Vaculin for Bon AppetitCreamy turmeric pasta by Sue Li for NYT Cooking (unlocked) Lemongrass tofu and broccoli by Hetti Lui McKinnon for NYT Cooking (Unlocked)Everyday dal by Priya Krishna for NYT Cooking (Unlocked), and this is the kind of red split lentil you’ll need, and asafoetida

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“What did the council decide on item 42?” — answered with the speaker and the moment.