Hi, and welcome to Five Weeknight Dishes. Emily is off so I’m stepping in for her today.

The New York Times announced this week that we won’t be returning to our Times Square offices any sooner than July 6, 2021. I am happy that our company is prioritizing our safety, but also sad because I won’t get to see my beloved NYT Cooking colleagues in the flesh for many more months. (They are truly the best, most fun people. Vaughn Vreeland is just one delightful example.) But do you know what else it means? Three more seasons of cooking three meals a day for my family. (Cue Beethoven’s Fifth.) I foresee a lot of pasta with jarred sauce and sheet-pan meals in our future, and there is no shame in that. But I’m going to do my best to cook something a little different each week — like one of the new-to-me recipes below — to keep things lively.