Emily Weinstein, The New York Times' food editor, has selected five quick and easy weeknight meals that appeal to readers' tastes and schedules. The recipes include a one-pan chicken dinner done in 20 minutes, a quick preparation, and a group of customizable ones. The Harissa apricot chicken dinner is designed to be high-quality and pastelike, rather than thin and watery. The fish is served with crunchy crusty bread or couscous, and the harissa mixture can be made up to 2 days in advance. The recipe is also inspired by Moroccan chicken tagine, with ground cinnamon adding warmth and earthiness.