Recipes for when you need it to be someone else's turn to cook

Some people call them children or partners, I call them bandwidth multipliers.

Hello, chefs.

I’m going to go out on a limb and guess that if you’re subscribed to this newsletter, you’re probably the primary chef in your household. Perhaps you live alone or with non-human roommates, or maybe your partner has other skills (mine is really good at washing dishes) that earn them a pass from cooking.

If I’m being honest, I actually hate sharing cooking duties. First, because I have a small kitchen and need space to lunge around with various sharp objects and hot liquids without anyone in my way. Second, because I maybe, perhaps, possibly have a thing with control, and I like to know precisely how much of every ingredient I have on hand, where it’s stored, and when I plan to use it. This is very hard to do with TWO head chefs in the mix.

Still, sometimes I simply do not have the time or energy required to cook a square meal at the end of the day. And for all of their other virtues—here’s a hot romantic take just before Valentine’s day—one of the best parts about having a live-in partner is that everything you were capable of alone at least doubles. How is it possible that I’ve read just about every piece of self help clickbait about how to be more productive and no one has ever mentioned that one simply needs a boyfriend?

I digress!

A few weeks ago when I asked y’all what kind of recipes you needed, several of you asked for simple ones that your partner or kids could make that would be easy for you to clean up. So here we go: minimal prep, one-or-two pan meals that you can delegate.

-Faith

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Salmon and cucumbers

We eat this once a week over here. It’s a recipe that’s not really a recipe, and once someone watches you make it once, they’ll be able to make it in their sleep. Be sure you have chili crisp on hand as it’s truly the star of this show.

1. Marinate your cucumbers: Slice up one english cucumber nice and thin. Soak it in a shallow bowl with enough rice vinegar to cover, a sprinkle of salt, and a drizzle of sesame oil until you’re ready to serve.

2. Prep your rice: Prepare your rice (I like jasmine rice for this) as directed, but add a sprinkle of salt, a spoonful each of minced garlic and ginger, and a splash each of rice vinegar and sesame oil into your water.

3. Sear your salmon: You can also bake it if you prefer, but I like a crispy-skinned salmon here. Pat it dry on both sides, sprinkle with salt, and sear on both sides in neutral oil in a pan over medium-high until done to your liking.

4. Bathe it in chili crisp. Fin.

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Chicken mezze

This is another favorite because it’s essentially a bowl of whatever you have in your fridge or pantry that even kind of fits the theme (we’re going for a gyro in a bowl, basically). The only “recipe” part of this is the marinade, so instruct your sous not to skimp on that part. Inspired by Sam Sifton’s Oven-Roasted Shawarma, a masterpiece.

1. Marinate your chicken: In a gallon bag, combine boneless, skinless thighs (this recipe covers eight) with the juice of 2 lemons, a generous drizzle of olive oil, two heaping spoonfuls of minced garlic, a generous sprinkle of salt, and 2 teaspoons each of black pepper, cumin, and paprika. Add in a peeled, quartered red onion and refrigerate for at least an hour (overnight is even better).

2. Prep your toppings and sides: This is a mezze, after all. Imagine a kitchen table filled with little bowls of random on-brand stuff: black olives, chopped cucumber or tomatoes, fresh parsley, feta, rice, warm pita, fries, lemon slices…the whole nine. Except if you’re trying to go low-dish, just throw all your sides on a big platter or, even better, keep them on your cutting board.

   My only mandate: make yourself a yogurt sauce, however you like it. My simple recipe:

   1. A cup of greek yogurt

   2. A squeeze or two of lemon juice

   3. A spoonful of minced garlic

   4. Dill, salt, and pepper

3. Bake your chicken: Remove your chicken and onions from the marinade and lay on a baking sheet. Drizzle with a bit of olive oil. Bake at 425 for 40 minutes, then slice it up.

4. Get after it. Pile up your sides, sliced chicken, and toppings however you like them.