The suggestions for Simple Meals Ready in 10 Minutes or Less clearly struck a chord with readers. Following are some of their top suggestions.

• Tortilla soup: Best with fresh ingredients, but even with store-bought ingredients this has appeal: Combine a cup of cooked black beans and a cup of corn kernels with four cups of chicken stock in a pot; heat through. (You can add leftover chicken meat.) Fill four bowls with cilantro, tortilla chips, salsa and shredded cheese. Pour broth over chip mixture and serve.

• Fast beans and vegetables: Saute chopped onions, minced garlic and sliced zucchini in extra virgin olive oil. Add two cups of cooked white beans and two cups of chopped tomatoes. Season with salt and pepper, lots of basil and a little more oil. Serve plain or over couscous.

• Sauté chopped chorizo (the hard Spanish kind) in olive oil until it begins to crisp. Add two cups of chopped tomatoes and one cup of water or clam juice; cook until saucy. Add a dozen or more well-scrubbed littleneck clams and cook until they open. Serve in bowls, along with bread.

• Lebanese fava bean salad: Heat equal amounts of canned fava beans and chickpeas; mash with a potato masher along with a minced garlic clove, lemon juice to taste and salt. Garnish with chopped parsley and diced tomatoes. Eat with pita.

• The Greek fried egg: Heat olive oil gently in a skillet with fresh oregano; fry eggs in it. Pour into a bowl and top with crumbled feta cheese and a handful of olives. Serve with country bread.

• Basil chicken, Indian style: Ideally, this is marinated for hours, but you can cheat and skip that. Grind together a half-cup of basil leaves, five cloves garlic, a 1-inch piece of ginger, half-cup of plain yogurt, two tablespoons of extra virgin olive oil, a tablespoon of lemon juice and some salt. Toss with 1 1/2-inch chunks of chicken breast (or salmon, pork or other protein); marinate in the refrigerator for up to 24 hours, stirring occasionally. Shake off excess marinade and broil or grill until done, turning once.

• Mix grated lemon peel with softened butter (or olive oil) and salt. Cut lemons into quarters and alternate on skewers with shrimp. Grill or broil, brushing with lemon butter, until shrimp are done.

• Bean-and-tuna salad: Good, olive-oil-packed tuna is a must: Combine two cups of cannellini beans, drained, with a minced red onion, a can of tuna, olive oil and salt and pepper as needed. Chopped sage is great in this.