text: Cook more often. Cooking is like everything in life. The more you do it, the better you become at it. Cook more often, and you'll naturally become a faster chef. You'll also learn how to use the ingredients you have on hand, what flavors work well together, and be a more intuitive and more natural cook.
  Practice the chop and drop technique. Rachael Ray is famous for developing the "chop and drop" technique. Whenever she makes spicy sausage pasta sauce or three-bean chili, she adds the ingredients to the pan as she chops them, one by one. When a recipe requires you to add the onion, garlic, and celery all at once, you can save time by starting to cook each ingredient as it is ready to be put in the pan.
  Add depth with flavor-dense products. Certain ingredients pack an intense dose of flavor. Harissa, salsa, alcohol, vinegar, and sun-dried tomatoes are items that can be used to enhance a bland dish's flavor fast. Get creative: A splash of pickle juice can up the tanginess of egg salad, and a heaping tablespoon of hummus can make a vinaigrette creamy.
  Keep most-used tools and ingredients close by. A sharp chef's knife, cutting board, olive oil, salt, pepper, and large sauté pan should all be kept at an arm's length. Organize your kitchen for maximum efficiency and you'll naturally become a quicker cook.
  Don't be overly ambitious. I love making an elaborate multi-course meal, but I recognize that I can't do this every night. If you're not in the mood to take the time (or don't have the energy) to make meatloaf and mashed potatoes, make something easier. Check in with yourself before you start to cook. If you're not feeling like playing the chef role, don't play it. Make something easy and comforting instead.
  Sign up for a service. From Blue Apron to Din to Sun Basket, there are a lot of great meal-delivery services out there. Find the one that works for you, sign up for it, and use it to enjoy speedy scrumptious meals a couple times a week.