Six weeknight recipes from OnMyKitchen, with US volume and metric weight measurements, step timers, and cookware suggestions. Recipes are compiled from standard cooking technique and have not been lab-tested. Nutrition figures are estimates.
35 mins total (10m prep · 25m cook) · Serves 4 · about 510 kcal per serving (estimated)
Bone-in chicken thighs start skin-side down in an unheated 12-inch cast-iron skillet so the fat under the skin renders slowly for 14 minutes, then finish in smashed garlic, butter, and roasted lemon pan jus.
25 mins total (8m prep · 17m cook) · Serves 4 · about 580 kcal per serving (estimated)
Rigatoni simmered in crushed San Marzano tomatoes and slowly softened garlic, then tossed off the heat with cold cubed butter and finely grated Parmigiano-Reggiano so the sauce turns glossy.
15 mins total (5m prep · 10m cook) · Serves 2 · about 460 kcal per serving (estimated)
Two eggs fried in shimmering oil until the whites blister into lacy brown edges while the yolks stay soft, served over warm jasmine rice with wilted garlic-honey-soy spinach.
25 mins total (5m prep · 20m cook) · Serves 4 · about 440 kcal per serving (estimated)
Canned chickpeas simmered with smashed garlic, crushed San Marzano tomatoes, and stock in a 5.5-quart Dutch oven, finished off the heat with baby spinach, lemon juice, and shaved Parmigiano.
15 mins total (5m prep · 10m cook) · Serves 2 · about 540 kcal per serving (estimated)
Skin-on salmon fillets cooked most of the way on the skin side in a seasoned 12-inch cast-iron skillet so the skin stays crisp, finished with browned lemon butter, fried capers, and fresh dill.
60 mins total (15m prep · 45m cook) · Serves 8 · about 210 kcal per serving (estimated)
Four pantry ingredients stirred together in 5 minutes with a wooden spoon, fermented overnight on the counter, and baked in a covered 5.5-quart Dutch oven that traps steam for a blistered crust.
