As food editor for the Associated Press, father of a 6-year-old son and husband to a bustling journalist of a wife, J.M. Hirsch has mastered a series of brilliant shortcuts for getting dinner on the table. He shares them in his new book, High Flavor, Low Labor, in which he describes his kitchen style as “blunt-force cooking.” By incorporating high-flavor ingredients into simple recipes, Hirsch lets the flavors do most of the work. Featuring almost 150 recipes, the book has received high praise from the likes of Paula Deen, Rachael Ray and Jamie Oliver. We’ve got 10 of Hirsch’s recipes for you to try.