In Minutes: 10, 20, 30 Minutes—How Much Time Do You Have to Cook Tonight?

“My big wish is that this book brings you... ideas to help you enjoy a home-cooked meal every night,” begins Irish celebrity chef McKenna (Clodagh’s Suppers) in this handy cookbook. She provides dozens of recipes that can be prepared in less than 30 minutes, ranging from spring garden gnocchi (an “easy weeknight meal that will boost your vegetable intake”) and a spinach and paneer curry to an “addictive” 20-minute crispy Korean chicken and a Middle Eastern–inspired falafel and mezze bowl. To get dinner done quickly, she uses shortcuts such as precooked, microwave rice for her Moroccan prawn rice bowl, and fresh store-bought pasta for her lemony fettuccine alfredo. The recipes—doled out in the author’s snappy prose—are simple to follow, and McKenna offers a plethora of ingredient substitutions to suit dietary restrictions (to make chicken fajitas vegetarian, for instance, she swaps out the chicken for halloumi), as well as home cooks’ preferences (butternut squash or pumpkin can work in place of the sweet potato in the sweet potato, feta, and red onion frittata). Packed with flavor and inspiration, this is sure to be a boon for home cooks who are crunched for time. (Feb.)