Five dishes to cook this week

Welcome back to Five Weeknight Dishes. This week, I’ve been thinking about The New York Times’ original weeknight columnist, French chef Pierre Franey, who wrote “60-Minute Gourmet.” (He pretty much invented boneless chicken breasts, and before chicken nuggets were a thing, he had us making goujonettes for dinner parties.) When he started in 1975, the ingredients available to most home cooks were pretty limited, as they are right now: a lot of dried, canned and frozen staples; the most basic fresh produce; and only the occasional fresh herbs or tomatoes or raspberries.