The New York Times Recipes

Andrew Scrivani for The New York Times TUESDAY, MAY 17, 2016 20 Staff Favorites Ready in Under an Hour When the Cooking team goes home after a long day, we like to keep things simple. We're sure you feel the same. From smothered chicken to pasta with burst cherry tomatoes (above), here are a few of our favorite weeknight recipes.

Andrew Scrivani for The New York Times EDITORS' COLLECTION What the Staff Cooks Our picks for dinner.

Andrew Scrivani for The New York Times Rice Noodles With Zucchini, Tomatoes and Fresh Mint MARTHA ROSE SHULMAN 40 minutes, Serves four

Andrew Scrivani for The New York Times Salmon With Anchovy-Garlic Butter MELISSA CLARK 25 minutes, 4 servings

Andrew Scrivani for The New York Times Pasta With Burst Cherry Tomatoes MELISSA CLARK 20 minutes, 4 to 6 servings

Sabra Krock for The New York Times Shaved Brussels Sprouts With Pecorino and Walnuts SAM SIFTON 15 minutes, 4 servings

Andrew Scrivani for The New York Times Meatballs With Any Meat MELISSA CLARK 20 minutes, 4 servings

Fred R. Conrad/The New York Times Mediterranean Smashed Chickpeas DAVID TANIS 30 minutes , About 3 1/2 cups chickpea spread

Karsten Moran for The New York Times Clam Pasta With Basil and Hot Pepper DAVID TANIS About 30 minutes, 4 to 6 servings

Andrew Scrivani for The New York Times Red Lentil Soup With Lemon MELISSA CLARK 45 minutes, 4 servings