And now — recipes to get you through the week! How about a quick white bean-celery ragout? That sounds perfect right now. Or this mash-up of Italian meat sauce and Korean bulgogi? We’re doing a lot of interesting things with feta lately, like adding it to a sheet-pan supper with shrimp and tomatoes, and puréeing it into salad dressing.

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Finally, if you can find a minute to bake, the cookie of the week is the sablé. Long before Dorie Greenspan had a regular column in The New York Times, I barged into her kitchen and forced her to give up the secrets to perfect shortbread cookies. (Having learned to bake in France, she calls them sablés, meaning sandy, as in pecan sandies.) Her breakthrough book had just been published; soon, her dark chocolate sablés, a.k.a. World Peace Cookies, would make her famous. And now she has brought us a simple, original (and very American) corn sablé, a delicate cookie with the lightest possible taste of buttered corn.

All of these cookie recipes provide tremendous rewards for very little work. And isn’t that the dream?