Is even that too much for you, this time of the week? Would you prefer a no-recipe recipe, a dish so easy you don’t need exact instructions but only some ingredients and prompts? Make a hero. I did, kind of Philadelphia-style. I sautéed onions and peppers in olive oil until they were something close to caramelized. In another pan, I sizzled hot Italian sausages. When the sausages were basically done, I stirred a whole bunch of chopped chard into the peppers and onions and let that wilt down. Then I put the vegetables into toasted hero rolls, with slices of provolone on top, and the sausages. That’s a really nice dinner, right there.

But so too is a platter of cod cakes. So too is avocado salad with herbs and capers. So too is pan-roasted eggplant with peanut-chile sauce.

There are in fact thousands of recipes that may appeal to you waiting on NYT Cooking, at least once you’ve taken out a subscription to our site and apps. Just click on over there to see what’s of interest, then save the recipes you want to make in your Recipe Box (mine now has nearly 1,000!).

You can find us as well on Facebook, and on Instagram. We’re on Twitter and YouTube, too.

And please reach out to us if you need help with your cooking or our technology: cookingcare@nytimes.com. We will get back to you.

Now, it doesn’t have anything to do with food except the subject came up at dinner: You ever read “Wiseguy,” by Nick Pileggi? It’s one of those pieces of journalism that’s better than the movie Martin Scorsese would make out of it, which in this case was “Goodfellas.” Get on that for a beach or subway read, something to bring along to a solo lunch at the diner, to read on an airplane headed somewhere for work.