On the other hand, there are some advantages to planning ahead and doing as much prep work before it's time to actually cook or eat your food. When I come home from work and prepare dinner for the kids, I've got a very tight time window before all hell breaks loose. If I spend that time window doing prep work, my kids are bound to get hungry and I won't be able to get dinner out on time. That's why, whenever possible, Cassie and I try to do prep work the night before. That way, when either of us returns home from work, we can immediately get right to work cooking.
One type of cuisine that lends itself to prepping in advance and cooking quickly is Asian stir-fry. In Asian stir-fry, all the knife work is done in advance of cooking and eating. Not only does this enable fast cooking times, it conserves cooking oil, and increases the surface area of the tiny morsels so that every bite gets an even coating of flavor. Try this easy Thai basil chicken stir fry, based loosely on the following recipe: http://www.foodandwine.com/recipes/thai-chicken-with-basil
Wilson, Bee. Consider the Fork: A History of How We Cook and Eat. New York: Basic Books, 2012.