Some days, you just don't feel like cooking lobster thermidor aux crevettes with a Mornay sauce, garnished with truffle paté, brandy and a fried egg on top.
Some days, you want to cook something easy. Something fast.
Not throw-a-frozen-block-of-something-into-the-microwave-and-hope-for-the-best fast. I'm talking about a delicious, satisfying, homemade entrée in 30 minutes or less, from start to finish.
